Lobstermen have their own esoteric vocabulary. “Bugs” are what they call lobsters and “shedders” are bugs at their tenderest and, many argue, their most delicious. When a bug sheds its…
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Ingredients
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Not everyone in Maine celebrates the year-end holidays with lobster, but in my family, my mother considered a bright red lobster a proper commemoration of the feast, whether Christmas or New Year’s.…
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It’s the time of year when I sit at my desk with a bowl of variegated cherry tomatoes at my side. As I ponder the text in front of me, my hand…
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It was a pleasure to see Julia Moskin delve deeply into olive oil in a recent New York Times article (https://tinyurl.com/y4bgq2ph) Extra-virgin olive oil is such a unique ingredient, so important…
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Tomato Time! Late summer cries out for luscious ripe tomatoes, warm from the garden sun, fresh from the farmer’s market, at every meal, every eating opportunity, throughout the day. I keep a bowl…
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I went looking for a recipe for okra, which I only make once or twice a summer when this odd, pod-shaped vegetable is in season. (I mean, in season in Maine; although…
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L’orto del professore, the professor’s garden, is riotous, an unruly tumult of beans and squashes, tomatoes and peppers, cabbages, kale, lettuce, cucumbers, and wild things too. When I visited il professore a…
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I found butterfish in my local fish market, Jess’s Market in Rockland, Maine—a fine source for fresh seafood as well as solid information about where it comes from and how to cook…
