Succulent summer tomatoes are a distant memory, but luckily wonderful pasta sauce can be made with fall’s beautiful bounty of pears and pumpkins. My passion for pasta with fruit began while researching my first cookbook “Shakespeare’s Kitchen,” during which I discovered the many sweet-savory pasta dishes
A few months ago, I began hearing rumors about a new dessert craze — wine-infused ice cream. At first I was skeptical. Although I like both ice cream and wine, I’ve never felt tempted to swirl the two together for a Port sundae or Pinot
“Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed” (Ten Speed Press, 2014), the latest cookbook from nationally recognized food activist and eco-chef Bryant Terry, delivers flavor and fun with a political punch. Do you cook to music? Once you get into Afro-Vegan, you will get your
Cook or chef? If asked, chances are most of us would opt for cook. But what does that mean? Cooks cook. Chefs cook too. So what’s the difference? Most obviously, chefs are men who cook in, and for, the public, while the rest of us
The ancient Roman seaside city of Rimini, about 75 miles southeast of Bologna and birthplace of legendary film director Federico Fellini, evokes la dolce vita in more ways than one. If Bologna is dubbed “Bologna la grassa,” or “Bologna the fat,” for its celebrated cuisine,
What is the connection between conventional food systems, erosion and global warming? Climate change accelerates as industrial agriculture, with its heavy plowing and application of pesticides, sends carbon into the atmosphere. This creates soil loss and depletes the amount of carbon the soil is able
I have met the next generation of bread. I’m more than a little susceptible to hypnosis by wheat, but if you believe in bread, what Blair Marvin and Andrew Heyn are doing might mesmerize you too. If you doubt bread, their story might make you reconsider. Tucked
It’s the end of a long, wet and unusually cool summer in the Virginia mountains. And, to my joy, the water-logged soil yields more than the mildew spreading like talcum powder across my prolific yellow summer squash (Cucurbita pepo), also called crookneck squash. About an hour