Palermo I have always been drawn to food markets, even before my professional foodie days.Florence Nice to know I am in good company! Mimi sheratons article is a fabulous list of where to see great markets. For me they are always the place to catch a glimpse of the daily life and to get tastes of…
Time to think
TIME FLIES Being sick has a good side as well as the obvious down side.Time where you feel so bad you have to just slow down and be sick butstaying inside also allows plenty of time to think. Not being able to leave the house also gave me time to look back at old foto’s…
Live !from Jasper’s Kitchen with the Diva!
The show I taped with Jasper Mirabile when I was in Kansas City last July is being aired KCMO 710 Saturday at 11:00 ( Kansas City time)and will be available on his podcast for listening to later! I loved the Flat Jasper they have in the Hen House stores , where he does recipes for…
Clean the Fridge Cassoulet
summer cassoulet in Chianti with Kate Following Kate’s lead on her Camp Cassoulet in Gascony, I was craving a Tuscan version.Nothing says fall like beans and new oil, or sausage and beans. finshed Tuscan cassoulet But being bedridden, shopping was limited to the clean the refrigerator and pantry. Found items: 1 bag cooked zolfini beans1…
Comfort food
I have been down and out with a bad case of bronchitis. So instead of pleating dumplings in Shanghai with my mom, nephews and friends as planned, I am bedridden. Not sleeping. Not hungry. But feed a cold, starve a fever? Here in Italy, I have adapted to what Italians feed a cold. Instead of…
Celebrating new oil and old friends
As lovely as a Tuscan sunset our aperitivo at La Petraia, Radda in Chianti Fall in Tuscany is reason to celebrate. New oil, white truffles and old friends. I adore travelling with friends. They are patient and understanding of each other and need no time to warm up. This group of ladies can take on…
Girls Just Wanna Have Fun- Chianti 2007
The girls are back for another great time in Chianti cooking class with the Diva Our Porcini Mushroom Risotto with Fresh Grated White Truffle $$$$$ They are worth it! The Art of Eating and Cooking Italian..oh yeah drinking too! We are not limiting ourselves to ChiantiOur first lunch out must ALWAYS be with Paolo and…
Porcini Chronicles
It’s that time of year. Porcini only grow on a hot day under chestnut or oak tree’s after it has rained. NOW THAT IS SPECIAL. So when I see my vendors with cases and cases of porcini we cook porcini too, when you buy your mushroomsthe vendor also supplies you withnepitella– catmintan incredibley wonderful combination…