Our knowledge of flavor is the sum of all things we have ever tasted. A recipe is not a free standing list of ingredients and instructions; it’s the result of experience, memories, and desire.
You are never, ever alone in the kitchen.
I’ve identified a problem with the eating local and in-season trend, and I’m calling it the Mono-Diet Phenomena (MDP). It started to dawn on me in the spring when we ate artichokes every single day. At some point, peaches dominated our food intake, later to be replaced by tomatoes, and currently we are eating figs.…Read More
It’s time for a local news update: Weather report: still cool. We’ve actually had a good, steady rain, which is a blessing because everything was tinderbox dry. It was looking more like an African savannah than the green heart of Italy. I’m crossing my fingers that this rain will bring porcini mushrooms; it’s been 2…Read More
Poor Giovanni Bellini, the Venetian master painter. If he only knew his lasting claim to fame would come when the famous barkeep Harry Cipriani named a peach and Prosecco cocktail after him. Harry liked peaches, and in a moment of inspiration (which probably meant he had a ton of peaches around and he had to…Read More