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

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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

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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

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