Last summer, my husband had the privilege of traveling to Greece for two weeks. Without me. In his defense, it was for work, and I had volunteered to stay home with our two dogs, who, yes, are like children to us. Don’t judge. It was during that time that I started this blog, so you have that to thank for what you are reading today.
He promised to take many pictures and share many stories, especially of the food. And when he returned, the number-one dish he could not stop talking about wasn’t the meal he had at the world-class restaurant in Athens with breathtaking views of the city at night. It was the pork souvlaki his group had tried near the Corinth canal at something akin to a rest stop. You would think he had become Anthony Bourdain. Continue reading
You’ll probably get a sense of this from the recipes you’ll see me post to this blog, but I mostly like to cook simple foods using a few very fresh, seasonal, and high-quality ingredients. This definitely stems from my Sicilian heritage (Sicily is known for its simple home cooking); although my German mother did most of the cooking in my childhood home, my Sicilian grandmother, who lived with us for many of my formidable years, often pitched in and taught us family recipes. In other words, I grew up eating like an Italian American. Continue reading
Posted in Opinions
Tagged Alton Brown, Anthony Bourdain, David Lebovitz, food chemistry, food philosophy, Giada De Laurentiis, Grant Achatz, Ina Garten, Michael Ruhlman, molecular gastronomy, slow food, sweet and savory, Tyler Florence