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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Recipes
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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…
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Shad Running in Spring Rivers We talk a lot about eating seasonally, but truth to tell, there’s not a whole lot of seasonal things left in the food world, as a visit to…
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To continue my saga of cooking fish, how easy it is to produce, and how good it is to have on our tables, I offer an exceptionally simple oven-roasted salmon fillet, quick…
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I’ll be the first to admit it, US News & World Report is not exactly a recognized diet and health authority, but their journalists and reporters are demon researchers and they usually know what…
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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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