Nothing like a “heart-healty,” low-in-gluten farro salad on a hot summer night. And you can even prepare it the day before and refrigerte. There are a couple essential steps to a stellar…
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I suggested to Pino that we put fewer zucchini plants in our garden this year: to no avail. The “zucchini tsunami” has hit. Our chickens are relishing the seeds and soft pulp…
Whether the U.S. cooking classes are business events – as the February California events in Fresno and Sacramento – or birthday celebrations (birthdays were fêted in Redwood City and San Francisco events)…
Mike, glad you joined in the mid-March cooking good times at the home of Karl and Sherry in Herndon. And every one of my U.S. cooking classes aims at uniting “food, fellowship…
Anna (born in Abruzzo), co-host with Andy of my Bethesda cooking class, brought such joy with her note to me, post-cooking class: “Spettacolare! Enjoyed every minute. From an Italian-born sister (who thought…
Kathy, Steve – and daughter, Carolyn – hard to believe that this was the sixth time commemorating our time together in Umbria through cooking up Umbrian rural goodness. From the astounding floral…
Leslie and Ted, my final February/March U.S. tour stop – always Washington, D.C. – is sparked each year with a few highlights: cooking together with you two, appassioned Italophiles, is always one.…
Elizabeth and Brian, mille grazie for hosting such an enthusiastic, united cooking crew in Fairfax, VA! Elizabeth, you had savored (with your mother) Umbrian rural life and cuisine during my Rural Life…
Sharing food is always communion. Ironically, the day after a “cooking communion” with family and new friends in Madison, Wisconsin, my note on food as communion came out in Italian Notebook. Lisa…
Cooking with the TEMPO women in Madison, Wisconsin is always a joy: and this year, too. (Our third or forth year, signore?) What lively chatter and interaction as we cooked in a…