Ajoblanco de Malaga
by SUZETTE MARTINEZ STANDRING Literally translated, this “white garlic” soup hails, lush and bold,...
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by SUZETTE MARTINEZ STANDRING Literally translated, this “white garlic” soup hails, lush and bold,...
Read Moreby SUZETTE MARTINEZ STANDRING Creamy and refreshing with pureed bread and olive oil, this soup is popular in Cordoba, the site of the wondrous Mosque-Cathedral. 3 pounds of ripe tomatoes 5 ounces (about 1 1/2 cups) torn-up...
Read Moreby SUZETTE MARTINEZ STANDRING. 1 luscious perfectly ripe melon (Piel de sapo is the preferred Spanish variety; but a locally-grown field-ripened honeydew would also be pretty special.) 1/2 cup whipping or heavy cream...
Read MoreChilled Spanish Soups I’m a convert. I admit, previously, gazpacho was my only reference and I...
Read Moreby Suzette Martinez Standring In Umbria, Italy, I am on my first-ever truffle hunt. Nicola Berardi, a third generation truffle hunter, points toward valley fields, woodland slopes, and snowy streams that crisscross the purple...
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Wine is food;
spray cheese is not.
Butter’s good; margarine is just yellow gunk.
Soil beats strip malls; food gardens are preferable to lawns; farmers, chefs, and artisans are our heroes.