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Roasted...or potpie...or roasted...or cacciatore ...or...

T-bone. T-bone. T-bone.

A cheapo plastic handled chef's knife, professionally sharpened turned out to be perfect. I use it constantly.

ThOugh I don't go for white chocolate as a rule, a bar of white chocolate with coconut, eaten in alternate bites with a bar of bittersweet, is perfection!

Peel one slice from the array in the hand-wrapped package; drape it on the plate and let it sit until the fat glistens when it reaches room temperature; lay it reverently on the tongue and allow it to dissolve...

My imaginary groupies

Encountering new ingredients in a familiar context can be a great introduction to an unfamiliar cuisine. A dish that's 100% exotic—new textures, new flavors, new eating technique—may be delicious, but unapproachable.

I Met a man on the train to Florence and he invited me to Arrezzo to visit his family. There we had the classic Italian family meal: ouside under the arbor...wine...cheese...wine...cheese...

Finally, I'm learning to season properly. Still falling short, though.

I remember being taken to the open-air market by my grandmother's maid when I was a child visiting in Brazil. This offspring of suburbia had never imagined such a thing! I vividly recall the man who split a pineapple with a giant machete and offered me a piece.

Ribbons of kale sautéed in olive oil make me feel fortified for life.

Today we planted the tomatoes and the peppers and the tomatillos and the ground cherries... Hooray for the nightshades!