Jun 302016
 
Tour Unknown Venice with Me: Sign Up for Our May, 2017 Culinary Cruise!

Almost in the very middle of this little sea, enclosed between the water and the sky, lies Venice, a fairy vision, risen as if by miracle out of the water that surrounds it and like green shining ribbons, cuts through its beautiful body. So wrote Giulio Lorenzetti, in his famous 1926 guidebook, Venice and its Lagoon: A Historical and Artistic Guide (updated in 1994 and still the most authoritative source). Yet there it is, the ancient “Serenissima,” a glittering city decorated with gold, arising out of the lagoon, firm and fixed. We can barely grasp how architects could have imagined its plan and […more…]

Nov 032015
 
Fires of Autumn in the Veneto

It was this time of year in 2000 when Italian photographer Paolo Destefanis set out with my manuscript in hand to shoot images for Veneto: Authentic Recipes From Venice and the Italian Northeast, a title I wrote for Chronicle Books. I had gone with him earlier in the year to capture the magic of the Venice and its waterways in springtime and to explore locations in some of the mainland provinces. But I missed the second trip the following fall, and had to satisfy myself with being there vicariously through the vivid photographs he took. While I love the fieldwork, research, and recipe testing that is […more…]

Oct 132015
 
Blazin' Jack-o'-Lanterns!

The Hudson Valley, just upriver from Manhattan, takes Halloween very seriously what with its famous one-time resident, Washington Irving, having written “The Legend of Sleepy Hollow,” America’s first ghost story. Besides the usual Halloween parades, the towns up and down the river host vampire balls, real haunted house competitions, the Headless Horseman’s night ride reenactments, and tours to the cemetery where the author himself and the once flesh-and-blood Katrina Van Tassel are buried. But best of all is the Great Jack-o’-Lantern Blaze, an artistic spectacle that even grownups can love. If you can’t make it, have no fear. Feast your eyes […more…]

Oct 092015
 
Dinner under the Nudes at des Artistes

If you are in or near New York City, or if you plan to go, you just might want to find your way to the Leopard des Artistes. The frolicking nymphs painted on the walls of the old legendary Cafe des Artistes are still there, but the new restaurant is Italian, with a Michelin star Umbrian chef at the helm. Story here.    

Apr 042015
 
Celebrating Easter Sicilian Style

Special dolci are an essential part of Easter celebrations in Italy and Sicily in particular, where the Arab sweet tooth pervades. At this time several years ago, I was in Agrigento sampling the island’s quiddities with the legendary restaurateur Tony May (Palio, Gemelli, San Domenico, SD26) and a group of Italian chefs. We had lunch al fresco one afternoon at the estate of olive oil producers, where this traditional Easter sweet dominated the dessert table. Called pecorelle, “little lambs,” these artful confections are fashioned of almond paste and decorated with chocolate and tinted sugar. The lambs represent eternal life, the Easter theme, with the red flower symbolizing the Resurrection, Jesus Christ rising from the tomb. Despite […more…]

Dec 102014
 
To Sotheby's to see TBTW

The other day, I published an article in Zester Daily about the monster truffle that was found in Umbria. What I didn’t say was that it wasn’t until the night before it was to be previewed at Sotheby’s that an invitation landed in my inbox. At close to midnight I was waking my husband up to see if he wanted to play hooky from his work the next morning and take a drive into New York City to look at it. After all, it’s not every day that we have the chance to see a four-pound truffle, even if we wouldn’t be lucky enough to […more…]

Nov 022014
 
Rocky Mountain High

Boulder is a serious food town where you can find everything from Colorado bison ragù to mule foot pork chops, local pecorino to real Venice-style gelato. I was there recently for the Chefs Collaborative Summit, a meeting of renowned chefs and like-minded professionals who are in the business of food—growing it, producing it, cooking it, selling it and writing about it. Many I spoke to told me that they have learned their trades from Italy’s artisans whose ancient food traditions have inspired them. Why that is, will be the subject of future articles, but here are some of the highlights of […more…]