After Thanksgiving, I’m ready for a vacation, even though the holiday for me was splendidly relaxed, thanks to my daughter and the many other cooks who…
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Perfect for a chilly winter feast
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An explanation and a recipe
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Thanksgiving in 1789’s Maine How did Martha Ballard celebrate on the Maine frontier? To find out, please join me on Saturday November 12th as I talk…
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More on nature's finest ingredient
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Fusti, rinsed and drying in the sun, ready to be filled with new oil For me, this is one of the happiest times of the whole agricultural year—it’s olive…
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Maine colors, Maine food, olives & oil
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Etruscan Musings: "la cucina etrusca"
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A fine load of porcini from Monte Amiata For a while it really looked as though there would be no funghi at all this year. No mushrooms? Niente funghi…
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And a tarte for the season of mellow fruitfulness
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A Little Personal History
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with Maine lobster and Tuscan walnuts
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