Category Archives: Good Potatoes

The Night I came Home in Lecce

When the remarkable bursts through to surprise after a day which began excitedly at 02h00, life again takes one of its funny turns. Food and cooking for me, when I eat out or I’m at at the stove, is about … Continue reading

Posted in Antipasti, Apulia, Blue Collar Gastronomy, Digestivo, Food of the Ancients, Food travel, Good Potatoes, Great Chefs, No Compromise Shopping, Nonna's Cooking, Origins of our food, Puglia, Puglia / Apulia, Pugliese, Simple Food, Southern Italy, The Moors, Tomato Sauce for Pasta | Tagged , , , , , , , , , , , , | 3 Comments

A Funny Little Bird

Chicken may be my first bird love as a cook, but all poultry sits well in my back catalogue. When I hear ‘Civitavecchia’ sung loud in ‘Tosca’ I immediately remember my first taste of quail (quaglia). In a roadside inn … Continue reading

Posted in Alcohol, Blue Collar Gastronomy, Food travel, French Markets, French supermarkets, Game, Gin & Jenever, Good Potatoes, Polenta, Quail, Quail & Quail's Eggs, Quail Eggs, Real Italy, Simple Food, South West French Cuisine, Spanish Cooking | Tagged , , , , , , , , , , , , | 1 Comment

Steingarten’s ‘True Choucroute’ Inspired Me

When I fell on an article in American Vogue about the Choucroute Garni, I was intrigued. A dish I’d loved for years was being reviewed and investigated as if forensically by an erudite Harvard educated lawyer who wanted to know … Continue reading

Posted in Blue Collar Gastronomy, Choucroute, Fermented Foods, French Markets, Good Potatoes | Tagged , , , , , , , , , , , , , | Leave a comment