Leave it to the Italians to keep dessert simple. With its strong umami flavor (second only … Italy #5 — Parmigiano-Reggiano for dessertRead more
Author: David
Before he was a food and travel writer, David Lyon was a commercial fisherman, a line cook, a poet, and a sometimes teacher of writing and cooking.
Remembering Italy #4 — pasta with prosciutto & tomato
The last time I was in San Daniele del Friuli, I was traveling with the restaurateurs … Remembering Italy #4 — pasta with prosciutto & tomatoRead more
Remembering Italy #3 — asparagus & prosciutto risotto
San Daniele del Friuli is a beautiful little community about 20 kilometers southwest of the big … Remembering Italy #3 — asparagus & prosciutto risottoRead more
Remembering Italy #2 with pear and prosciutto salad
The Legends from Europe folks passed along a packet of prosciutto di Parma, the most familiar … Remembering Italy #2 with pear and prosciutto saladRead more
Remembering Italy — first with Montasio cheese
With the advent of short days and cold nights, menu planning in my house switches from … Remembering Italy — first with Montasio cheeseRead more
Tonging for wild oysters in Apalachicola Bay
I met Kendall Schoelles around dawn at 14.2 miles west of the John Gorrie Memorial Bridge … Tonging for wild oysters in Apalachicola BayRead more
Gordon Ramsay in the Powerscourt kitchen
Superchef Gordon Ramsay has 19 restaurants in the United Kingdom, France, Italy, Qatar, and the U.S., … Gordon Ramsay in the Powerscourt kitchenRead more
Truffles on demand (more or less)
I confess to being a truffle snob—and an ignorant truffle snob at that. Following some pretty … Truffles on demand (more or less)Read more
A very Fortnum Christmas to you
Since business took me to St. James’s Street in London (mostly to visit the iconic wine … A very Fortnum Christmas to youRead more
Deciphering the traditions for sofrito
There must be as many recipes for sofrito as there are cooks in Puerto Rico, Cuba, … Deciphering the traditions for sofritoRead more