Food, cooking, and travel
Somewhere out there is a book on olive oil that’s waiting to be written. It probably won’t be written by me, but I keep bumping into interesting stories, facts, recipes, and images about olive oil that need to be laid out in a narrative. For …
These are amphorae. One amphora, many amphorae. The picture is taken in the museum of Trajan’s Market, one of the most interesting sites my true love and I visited in Rome. These odd shaped objects are how items were shipped around the Roman empire back in …
I went on something of a binge last week seeing how many ways I could put together elements that could transform a basic protein plus two veg dinner. One approach was to roast peppers and tomatoes that could be used in many different ways and …
I love mussels. My love affair with mussels began in Paris with my first serving of moules et frites, which is basically a pail of steamed mussels accompanied by a small bowl of french fries (although we think of french fries as American, the first word …
It’s easy to get into a rut when you cook for one or two people. With small size proteins, there aren’t always a lot of different approaches to keep food interesting and if time is a factor, the choices dwindle even further. I mean seriously, …
Usually on the weekends I make a big pot of soup or stew that can serve as lunch during the week. I was getting a little bored with some of my old favorites (Mediterranean calamari stew! Ginger-carrot soup! Cauliflower-chestnut soup!) and wanted to try something …