Rolando Beramendi of Manicaretti imports visited us in Maine recently and brought with him five Italian extra-virgins–one Tuscan and four southern ones. These were intended as candidates for a structured…
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Olives and olive oil
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Asparagus Risotto Because the asparagus season is past but the flavors linger on, I wrote this paean to one of my favorite vegetables and one of my favorite ways of cooking: Risotto. With a…
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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 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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