There must be as many recipes for sofrito as there are cooks in Puerto Rico, Cuba, … Deciphering the traditions for sofritoRead 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.
Cayman peppers come to Cambridge
Back in February I mentioned that our hankering for some of the flavors of the Cayman … Cayman peppers come to CambridgeRead more
Thank you, Liguria
It’s August and we are eating insalata caprese for lunch every day in a vain attempt … Thank you, LiguriaRead more
Making your own lunch in Paris
We used to have a professional dancer friend from New York who always signed up for … Making your own lunch in ParisRead more
Reprising Julia Child’s first French meal
The marvelously bourgeois restaurant La Couronne changed the way Americans eat, so when I was in … Reprising Julia Child’s first French mealRead more
Friuli has the right wine for asparagus
Asparagus is notoriously difficult to pair with wine because sulfur-bearing compounds in the stalks produce a … Friuli has the right wine for asparagusRead more
If it’s asparagus it must be Friuli
Guidebooks to Italy have a maddening tendency to completely ignore one of my favorite areas for … If it’s asparagus it must be FriuliRead more
Meeting the master of meat
Is it the beer—or the pour?
I’m a little slow on the uptake, but I just learned that Avril Maxwell of New … Is it the beer—or the pour?Read more
Making grilled asparagus risotto
Before we bought a pressure cooker, asparagus risotto was one of the few risottos we would … Making grilled asparagus risottoRead more