It’s a tradition in Italy, one I honor and respect each time a new year rolls around: lentils for Capo d’Anno, the top of the year, almost…
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Recipes
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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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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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I went looking for a recipe for okra, which I only make once or twice a summer when this odd, pod-shaped vegetable is in season. (I mean, in season in Maine; although…
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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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I found butterfish in my local fish market, Jess’s Market in Rockland, Maine—a fine source for fresh seafood as well as solid information about where it comes from and how to cook…
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The fish monger and the chef both refer to this as “dirty” squid, meaning it hasn’t been cleaned and still has its grayish-purplish outer skin, which gives it tremendous flavor, much nicer than…
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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…
