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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Mediterranean food and travel
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All by myself for a week in the Tuscan farmhouse kitchen, I decided to make a nice mess of peas Roman style, which you do by gently stewing some chopped onion and…
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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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One telling way to get inside another food culture is quite literally to get inside a person—a chef, a cook, a food producer, even a knowledgeable diner or consumer—who is inside that…
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a whole fish baked in salt red-figure fish plate, Aidone museum, Sicily I was taken aback on one of my first trips to Puglia, down in the heel of the Italian boot, when a…
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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…
