Elifant Archaeo-Culinary Tours
Elizabeth Bartman, archaeologist, and I have launched a tour company dedicated to the kind of travel we like to do ourselves: visits to ancient remains punctuated by great meals and other food adventures.
Wonderful, intelligent science- and history-based food podcast.
Stethoscope on Rome
Dr. Susan Levensteinís take on Italian health and medical care.
Gentleman coiffeur in Rome. The second most important man in my life.
My Amazon bookshop
Not just my stuff, but books by friends, acquaintances, and others I like
Collages by Linda Sicher
Amazing art by my Nightingale classmate.
Mary Jane Cryan is the source for northern Lazio (and more).
My Amazon gourmet store
Ingredients and equipment for (mainly) Italian recipes
The world of food blogs, digested
Three Frog Studios (handmade wood utensils, etc.)
Love the squid forks. Clayton Fant moonlights as artisan, and he's good.
Best site for what's doing, and more, in Rome.
Very special villa and apartments rentals and boutique hotels in France, Italy, the US, and a growing list of destinations, amazing trips to southern Africa, and much more.
Jeremy Cherfas, biologist in Rome
Really interesting food-related blog
The Food Section
Great food blog
On the Menu
Ann & Peter Haigh's interesting Internet radio show, and much more
Super wine experiences in Rome, in English.
Chowhound Italy board
Discussions of eating in Italy.
Marlene McLoughlin, Rome-based artist
If only the world were as beautiful as her watercolors.
Great children's book author/illustrator who lives in my 'hood in Rome.
Sorts out the salts.
Nonprofit book club networking.
A site dedicated to the foodie's favorite Italian painter
April 17, 2017
Today la vignarola is a veritable cult object in springtime, when, for a magic few weeks, fresh fava beans, sweet, sweet peas, and locally grown globe artichokes are available simultaneously. But as recently as the mid-1980s, it wore the mystique of a traditional dish kept alive by a few dedicated souls. Its rediscovery, (more…)
April 17, 2017
The idea is to remove everything inedible in the kitchen. You will be tempted to comment superciliously about the waste. Donít. Just deal with it. Anyway, the Anglo-French tooth-scraping method leaves a big pile of garbage on the table. We donít.
Once you learn the basic principles of artichoke trimming, you will (more…)
September 27, 2014
I was saddened last night to learn of the death of Sheila Levine, retired Editorial Director of the University of California Press, and the editor responsible for the Press's publication of Encyclopedia of Pasta and Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio. Oretta and I were devoted to her, and (more…)
February 26, 2014
Yet another thread about bolognese on Chowhounda> inspires me to post the recipe from SAUCES & SHAPES.
Ragý di carne (bolognese)
For the condimento:
2 ounces (60 grams) pancetta
1 onion, white or yellow
1 rib celery
3 tablespoons (40 grams) unsalted butter
3 tablespoons extra virgin olive oil, preferably lightly fruity
5 ounces (150 (more…)
February 25, 2014
I am always saying that people don't think about what words really mean. Here's the latest example.
For the umpteenth time a shopping website has interrupted my browsing to propose I participate in a survey. I always read the message in case they are offering a little thank-you prize, like some airline miles or (more…)
January 29, 2014
You've all seen the video of Lidia's recipe by now. Here's the one from "Sauces & Shapes."
For the condimento:
2 cloves garlic, finely chopped
6 tablespoons extra virgin olive oil
1 pound (450 grams) very high quality canned peeled tomatoes with their juice or red, ripe sauce tomatoes, preferably San Marzano, peeled and seeded
at least Ĺ teaspoon salt
January 21, 2014
MINESTRA DI FAVE (dried fava bean and pasta soup)
for the soup:
1 pound 10 ounces (750 g) dried fava beans soaked 24-48 hours (depends on age)
1 large white onion, finely chopped
4 tablespoons extra virgin olive oil
8 ounces (225 g), or less according to taste, small (more…)
January 13, 2014
There's a thread on Chowhound (Food Media board) about Mayor De Blasio's use of knife and fork to eat pizza. Here's what I wrote yesterday. Link to the thread follows.
I grew up in Manhattan when pizza, at least outside Little Italy (AFAIK), meant a slice eaten with your hands standing up. I used (more…)
January 3, 2014
In I think 2004, or maybe ought-three, I was working on a book about Rome for Williams-Sonoma. They wanted a baked pasta and the first thing that came into my head was bechamel-mushrooms-prosciutto-peas, why I don't know. Then I said, oh no that's too retro, but by then they had said they loved the idea (more…)
January 1, 2014
For some years now Franco and I have been inviting friends, and their friends, to come on December 31 for a buffet supper. As New Yearís bashes go, itís pretty tame, but we pop the midnight corks on our roof terrace just opposite the Colosseum and watch the fireworks that successive city administrations, (more…)