It’s that rarest time of summer, late August to early September, when for just a few short weeks it feels as if Maine has taken off for the Mediterranean. The…
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Meze
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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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On a recent trip to Istanbul, a glorious town for food-lovers, I discovered an old familiar friend on just about every meze table. That was muhammara, a sauce or dip made from…
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The artichoke season is drawing to a close. Time to pickle up a few so we’ll have something to think about in the summer days ahead. Carciofi sott’olio are great on an…
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Friends who are diabetic (Type I) are coming to stay at Villa Campestri next week. We wanted to do a special menu–no pasta, no bread, but still very Tuscan–to fit their dietary…
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Mhammara: pronounce it muh-HAHM-ra, or just call it Turkish red pepper sauce, anyway you say it this bright and spicy, fragrant sauce or dip is a welcome addition to holiday tables. The…
