Sustainable is the new organic. It’s the buzzword-du-jour. It’s soft marketing. let’s just talk about small farms and sustainable agriculture, ok? We can get to sustainable bio-dynamic gin and tonics another day. Not that I’m the least bit cynical about marketing techniques.Read More
Who cares if it’s a soup or a salad? Or if it’s a salad with soup on top? It’s summertime, so why not cross the border between the unexpected and the delicious.
A clean, hot seafood broth, with small shrimp, poured over fresh tomatoes, peppers, cucumber and a lot of herbs, served with a side of fresh hot chili sauce. Sounds like summer to me.
What exactly is this Mediterranean diet everyone speaks of?
Having lived on a Mediterranean island for a few weeks, where eating anything other than the local diet wasn’t really possible, I’m going to say it’s very delicious, but I’m not so sure it travels well.Read More
Chef Tattoos: In a timesaving move, many restaurants will have on-sight tattooing stations for line cooks.
Sustainability becomes a hot button topic as two chef contenders in the reality show “Last One Standing” shoot each other over the final remaining morel in the state of Oregon.Read More
It’s holiday season. That time of year when you are either entertaining, or being entertained and you need to bring something delicious to the next party.
Here’s a simple and delicious way to make potatoes using Prosciutto di Parma. If you use little red potatoes and a chopped parsley as a garnish, it will look extra holiday perfect.
t’s time to banish the recipe as GPS and tune in to the Kung-Fu-Zen-Grasshopper (c)
technique of cooking. It is time for us to cook in the ways of our ancestors, by using our senses. It is also time to cook in the modern way, which is so, like, totally, about self-indulgent self-pleasuring by making exactly what you want.
Let me see a show of hands. Are you a sweet or a salty person? Potato chips or gelato? And for the smug amongst us who are voting for umami..sit down. That’s a story for another day.
I’m salty. I’ll take a good pickle over a pastry anytime. Which is a good thing because living in Umbria, you better like salt.
Good sea salt is about 20 cents a kilo in Italy, so we
use it with wild abandon. You can pour an entire kilo onto a baking sheet to roast a fish and not blink a parsimonious eye. Which also means you can take salt for granted, and not pay attention to all the flavor possibilities.
Maybe it was the louche red swivel bird-cage seats, but this place oozed dark bar cool. Maybe it was the cocktail menu that came with an index listing La Boutique, Twisted Libations, Library & Classics or Swing Collection that made us settle in to make a well considered choice. Maybe it was the cute waiter who clipped a little mag light to my swivel chair so I could actually read the menu, but it all seemed glamorous and fun to me.Read More
Aside from food and wine, one of the great things about Europe is CHEAP FLIGHTS within Europe. These are not luxury flights, these are CHEAP FLIGHTS where any resemblance to comfort is purely accidental. But, hey the flight isn’t long, and for about 50 bucks you can fly round trip to from Pisa to Barcelona, so hell yeah, we went to Barcelona for a long weekend.
This isn’t a “ Best of Barcelona” list, it’s a boy, did we have fun list…enjoy!
This is my end-of-the-season swan song to the tomatoes in our orto. As the vines wither at the bottom, there are yellow blossoms still sprouting at the top, and green fruit just hanging on in the middle. We spent the cold, wet spring together, you endured hail and high winds, while we worried and tried to protect you. You blossomed in the July heat and produced massive amounts of fruit in August. And now, you are closing down for the winter.
I’ve had a LOT of time to think about tomatoes, and I realized I was not paying attention. Tomatoes love bread, and bread loves them back. They were meant to be together.