All Posts By

Nancy Harmon Jenkins

  • Med Diet 101

    I’ll be the first to admit it, US News & World Report is not exactly a recognized diet and health authority, but their journalists and reporters are demon researchers and they usually know what…

  • Panettone bread pudding

    A number of eager cooks asked for a recipe for the panettone bread pudding that I put up on Instagram last week. It’s baked with a caramelly sauce, basically just melted butter…

  • Gazpacho–si señor!

    Labor Day has come and gone but summer’s heat and humidity linger. What better excuse for a bowl of chilled gazpacho for lunch? Or dinner, or an…

  • Aquaculture in Maine’s future

    This is the talk, with a few illustrations, that I was invited to give on August 15 at the Island Institute, a remarkable organization headquartered in Rockland, Maine, that promotes, celebrates and…

  • Cool: Summer minestrone

    Last week I talked about il battuto, that savory combination of minced pork and aromatic vegetables that is the basis of so many great Italian dishes. These…

  • How Do You Say Delicious in Italian?

    How do you say delicious in Italian? You could start with battuto. That’s Italian for a combination of chopped vegetables, sometimes with a little added cured pork (pancetta, guanciale, prosciutto, even a slice…

  • Strawberries (Again?!?)

    Yes, they come back every year, some years more prolifically than others. This has been an especially bountiful year here in Maine where I’m settled right now.…

  • Grappa 101

    I confess I have not always loved grappa, the Italian after-dinner (or early morning—see below) spirit that has been both lauded and disdained. (No one, it seems,…

  • Lentils & Green Olives

    I just love these tiny lentils from the Abruzzi—the colors remind me of the beach-stone paintings of my painter friend Alan Magee. Or of the roof tiles…