There’s a phrase Mainers use when they really, really like something: “Wicked good,” they say. Right now they’re saying that about Maine sea scallops, harvested from the cold, clean waters in the…
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Such a grand time of the year for feasting of all kinds, from latkes for Hanukkah, to controversial loved-and-hated Christmas pudding, to a traditional galette aux rois, or Three Kings cake for January…
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Extra virgin olive oils made in hot climates have not had a great reputation. Oils from Sicily and Puglia in Italy and Andalusia, Spain, and other Mediterranean regions, where harvest temperatures are…
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Comes now autumn and typically, here on the coast of Maine, it comes suddenly, with just a slight shift in the light as warning. You wake one morning to a more golden…
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Recently posted on the Wall Street Journal “Caponata Three Ways: Deliciously Different Takes on a Classic Recipe”. Here’s an excerpt (the full article can be found on the WSJ HERE): Ask…
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Olive Oil in Sicily: An Autumnal Tour October 27 – November 1 at the Anna Tasca Lanza cooking school November 1 – November 7, small group tour of southeastern Sicily Guests are welcome to do…
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The contentious dispute over Pope Francis’s language in greeting Palestinian leader Mahmoud Abbas reminds me of how frequently language has been an issue in Middle Eastern discord, especially as it engages the…
