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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Food Ingredients
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This old earth is gently slipping into autumn, just as she does with admirable precision every year at this time. And just as precisely and predictably, in the northern hemisphere at least,…
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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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It was a pleasure to see Julia Moskin delve deeply into olive oil in a recent New York Times article (https://tinyurl.com/y4bgq2ph) Extra-virgin olive oil is such a unique ingredient, so important…
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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…
