Ingredient
The world in a bottle: an olive-oil journey
How extra-virgin is really made and graded, the great growing regions from Andalusia to Puglia, and how to taste it well enough that the supermarket can never fool you again.
The longer pieces — about a single ingredient, a craft, or the places that feed a whole city. Read these with a coffee and an open afternoon.
How extra-virgin is really made and graded, the great growing regions from Andalusia to Puglia, and how to taste it well enough that the supermarket can never fool you again.
From Florence to Budapest to Barcelona, a love letter to the covered market — and a case for using it as the best, truest introduction to any city.
A quiet tool for the practical part of an appetite. Pick where you're starting and where you're hungry to go.