The other day at my favorite local butcher, Bleecker & Greer in Rockport, Maine https://www.mainemeat.com, I spotted a freezer tray full of chunks of oxtail and immediately grabbed it to add…
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Italy
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During the golden days of autumn, when the vendemmia, the grape harvest, is in full swing, Tuscan country bakers take advantage of the abundance of wine grapes to make schiacciata coll’uva, an…
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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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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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This recipe, from my book Flavors of Tuscany (1998), comes from Dario Cecchini, the internationally famous butcher of Panzano, a village just off the highway through the heart of the Chianti country between…
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