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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Meat and poultry
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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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I lived in Cyprus off and on in the early ‘70s before the Turkish invasion that split the island into two irreconcilable political entities, one Turkish, one Greek. Our village, on the…
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The menu was obvious. It had to be Irish. The book group, which meets sporadically and has no program beyond reading what we agree is interesting, had decided to take up A Portrait…
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The cold weather has been relentless here on the coast of Maine. Today, Wednesday, is a couple of degrees warmer than yesterday, and looking ahead at the weather report, which a died-in-the-wool Mainer…
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Quick Fix for Leftovers. I roasted a boneless pork loin for company supper, following a recipe in The New Mediterranean Diet Cookbook that I used to make when I lived on the island of…
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Nowadays, the Tuscan olive harvest arrives at its mid-point in early November. That’s a change from the way it used to be. When I first started paying attention to olives and oil,…
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I’m bummed that I missed the eclipse of the full moon last night. Facebook is humming with cheerful comments today, but in Maine the sky was overcast and we woke this morning…
