Qui si mangia bene
Don t call it a crumbback Hi all, if you re still getting alerts to new posts here I d love for you to come over to my new joint, Things on Bread. After a long and fertile hiatus from blogging, I ve moved the cooking journal slash food blog slash DIY culinary odyssey to Substack. I just started a couple of weeks ago, and it s off to a promising start. Take a look, please subscribe, and stay tuned…
I m doing a bunch of teaching and related things in the coming months, so here s a list in case you re interested in any of the following: On September 6 from 2-3 pm I ll be on WAMC radio talking about wine and food pairings with Christy Frank of Copake Wine Works and chef Joel Viehland of Swyft. You can listen live on their site, or listen to the archived recording later on. On September 7 I ll…
The cuisine of Southwestern France ranks among the most iconic and delicious in the whole country. What would you say to an eight-day culinary tour of this incredible region, living at a gorgeous retreat with a big pool? What if we also had a yoga teacher on site, so we could all eat and drink guilt-free? Join Peter Barrett and Linda Winnick on our tour of this bountiful region. We’ll be based…
There s a longer post on the subject at the link up top of the homepage, including photos of some of the rooms, but I wanted to share the exciting schedule we ve worked out so far (still subject to change, but it should give you a good idea what to expect). Email Molly@civitella.org today to reserve your spot! Monday, March 18: Arrive in Rome where we ll pick you up at the airport and drive the…
For someone as passionate about fermentation as I am, it s surprising that I never made any alcohol until recently. The reason was largely that I figured I d never be able to replicate anything close to the wines I like, and even if I did the quantity would be too small to warrant the effort. But there s more to drink than wine, and four years in the new garden is producing a lot more fruit than…
We finally got the spring issue of Fish Game Quarterly out, and it s all about Vermont, a state very dear to both Zak and me. We have some excellent writing in the form of three longer pieces that overlap in appealing ways, and a spring recipe from one of the state s best chefs. Enjoy. Also, the culinary tour of Umbria is filling up fast. Click that link for details, and don t dawdle—space is…
Italy taught me to cook. When I moved to Rome at 20, I had rudimentary kitchen skills. Over the course of the next couple of years, when I went out to eat I savored every bite, trying to understand how seemingly simple food contained so much flavor, and then I’d try to reverse-engineer those dishes back in the kitchen. Daily shopping in Campo dei Fiori taught me the central answer: the quality of…
Okay, as promised I rushed upstairs as soon as I got home from Albany so I could get this up for you all. (I did not take this picture today; we got more snow than this. This one is from a couple snows ago.) Alas, I don t have a picture of today s pesto because I left the jar at the WAMC studio so the nice people there could enjoy it with the bread. Sorrel and The post The Vox Pop Pesto Post™…
It s sugaring season, and Tuesday marked the second boil over at Danny s place. Sunny and mild, the day couldn t have been better suited to the occasion. Per normal, he started the fire and filled the pan early in the morning and I rolled in later to stoke the furnace and monitor progress while he did some work in the studio. Also per normal, I brought food to cook. We lost power in the storm last…
I haven t used the wok for a while, so the other night I was thinking about some sort of Sichuan stir-fried situation for dinner using the napa cabbage and fennel I had in the fridge. There was also a package of goat stew meat, which enjoys those highly aromatic spices, so perfect, right? But because these goat chunks had some fat and connective tissue on them, they weren t great candidates for…