After four or five years in Tuscany, we’re heading out to greener pastures—or I should say fresher olive groves—to continue exploring great extra-virgins, great cheeses, great wines, and the fabulous cuisines of…
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Here’s a wonderful short video of our October harvest, taken by Peter Cortez and Gina. What a great celebration, a lot of hard work, a lot of fun, and some spectacular olive…
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AmorOlio, the six-day olive oil seminar that I’ve been developing and growing over the last couple of years, just concluded its last session for 2013 and it was a resounding success. Like…
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Summer is drawing all too rapidly to a close. Here on the coast of Maine, despite the dog days of August, you can already feel autumn in the air. Our notoriously chill…
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I love cheese, I really do. I would take a supper of cheese, good grainy bread, and a crisp green salad over almost anything else–over foie gras, or white truffles, over a…
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Fiddleheads, so called because the tightly furled shoots of the oyster fern look like the gracefully curved scroll at the end of a fiddle, are at the tail end of the season…
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A great talk by the wonderfully engaging and knowledgeable David Travis at New York University’s Villa La Pietra in Florence yesterday afternoon—introducing a group of culinary studies grad students to Italy today,…
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Fave, aka fava beans, aka broad beans, are what’s most prominent on Tuscan tables at the moment, whether eaten raw–piled on a plate, shucked at the moment, and served with soft, young,…
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Lacinato or Tuscan kale is what we call it in the U.S. where it’s relatively new for cooks and gardeners alike. But in Tuscany cavolo nero has long been a staple of…
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And the winner is: Joe Queenan of the Wall Street Journal with his Saturday plaint about the Mediterranean diet. And before I go any further, I’m also promoting his stupidity on the…
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Poaching fish in olive oil was astonishing to me when I first encountered it back in the 1990s. A wonderful chef named Tom Gutow had a restaurant in Castine, Maine on Penobscot…
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All my research into a true tarte tatin kept coming up against the French insistence that ONLY an apple called Reine des Reinettes would do for this classic French caramelized apple upside-down…