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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Asparagus Risotto Because the asparagus season is past but the flavors linger on, I wrote this paean to one of my favorite vegetables and one of my favorite ways of cooking: Risotto. With a…
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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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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…
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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…
