This labor day, have a cookout with fire. Whether you are headed for the hills or staying at home, you can travel the open road camping and cooking around a cozy campfire or turn up the heat on your back yard grill. Or set up an outdoor kitchen and cook for 30 like Veronica of Meadowlark Farm Dinners.
Thailand is the land of ‘nice’. The people are, generally speaking, gentle, hard-working and hospitable, with hands folded in the traditional greeting, “sawadee ka”…hello, welcome and goodbye. I have been to Thailand three times in my life. Once with my family when the children were little in 1988, and two …
Travel opens the doors of perception. You begin to live in the open question, looking at the world and yourself with different eyes. Your awareness heightens and you see, feel and taste things that you have never seen, felt or tasted. You wake up as if you have been asleep …
Un Pezzo di Uomo. Tony, our captain on the June 2010 ‘Sailing and Savoring Amalfi Coast’ sailing trip, breaks out into spontaneous opera while at the wheel.
Zuppa di Pesce? si..but also Risotto Pescatore Ingredients: 1 kilo of fresh prawns 3 fresh squid 1/2 kilo of vongole verace (clams) 2 red mullet a few cherry tomatoes 1 can of cherry tomatoes, peeled olive oil 4 cloves of garlic, chopped white wine a bunch of parsley, chopped fine …
Luciano Casini’s aunt Lia and me. Elba 2005 Letter to Sally April 3, 2003. Last night was the festa for Luciano’s restaurant as you know. 30 years! It was one of those parties where you don’t know but one or two people apart from the host. I started to wonder …
There is much to say about Anna Tasca Lanza. My affection and respect for her is immense. It will take me a while to digest and post a proper tribute. Here is her daughter Fabrizia’s moving account of her mother’s last days for all of those who knew her.
His head fell into my lap with exhaustion, preceded by the rest of his Neapolitan body. He was wet and cold and the night sea water was rough and dangerous.
Peggy and Lori at her farmhouse in Tuscany. 2000 Lori de Mori, food writer and one of my best friends, gave me this recipe a few years back. It was given to her by Contessa Lisa Contini Bonacossi of Tenuta di Capezzana one of the finest wine and olive oil …
Cave d’Affinage To be an affineur, is to be an expert on aging. Of cheese. In St. Remy de Provence, cheese makers bring their cheeses to this shop, where the resident affineur will take their product and put it in the ripening cellar. An affineur is sometimes described as the …