You're standing on a rooftop in Portland, Ore., Aperol spritz in hand. The bubbly orange cocktail matches the summer sky at sunset. Prosciutto-wrapped grissini -- long, crispy breadsticks enveloped in buttery ham -- appear as if by magic for snacking. City lights sparkle below and bridges reach across the Willamette
Yogurt is not for just breakfast or smoothies anymore. While the dairy cases in supermarkets across the nation populate with more brands, tubs and tubes of yogurt -- including novel flavors like sriricha-mango and carrot -- a parallel trend is making it a star ingredient in cooking. Beyond its compatibility
Cime di rapa (turnip tops), broccoli di rapa, broccoletti di rapa, and rape (räp' - eh), are Italian names for what Americans dub broccoli rabe, or raab. Because the cruciferous vegetable (Brassica rapa ruvo) descends from the wild mustard plants that have carpeted the heel of Italy's boot since ancient times,
A question I'm often asked is how to make the best so-called "marinara." It's one that vexes me as much as the perennial hunt for the best pizza that makes good headlines. How could only one out of countless others be "best"? To begin with,"marinara" is a misnomer. While in
Making a healthy start this spring, I went into the kitchen to cook with olive oil. Now I know there are all sorts of people, chefs among them, who will claim "you can't cook with extra virgin olive oil." Where they get this from is a mystery, but it's a myth
There may be no better example of a destination watering hole than the one on the site of the abandoned Nellie E Mine outside Parker, Arizona. Ken Wardlow's Desert Bar is in such a remote location in the Buckskin Mountains that just getting there is an adventure. But it's no secret to
The diet world is a very crowded place, and advice is constantly changing. But, very slowly, we're coming to realize what the physicians of Greek antiquity well understood -- that "food" is far more than something we put in our mouths and swallow. In fact, the ancient diet of the
"My girls are laying so fast I can’t keep up with them," Martha says. She has arrived at my door with another dozen eggs, fresh from her henhouse, no doubt laid within the past 24 hours. In Italy an egg that fresh is a treasure. It’s called a "uova da bere,"