“The first requisite for writing well about food is a good appetite,” wrote AJ Liebling. By his standards, most people I know are supremely well qualified. If you count yourself among them and are curious about the mechanics of food writing, I will be teaching a class on the subject in New Haven, CT in 2015. Food Writing (HSP249) will be offered at Gateway Community College in downtown New Haven, CT on Wednesday evenings. Aspiring restaurant

I love the bitterness in raw baby artichokes, radicchio, unsweetened chocolate, dark espresso and other bitter drinks. And spices like allspice and cubeb pepper to name a few. I’ve already ordered Jennifer McLagan’s new book Bitter: A Taste of the World’s Most Dangerous Flavor, With Recipes published by Ten Speed Press. She’s explored neglected foods before in Bones: Recipes, History and Lore. Maybe she’ll have uses for the last wiry arugula in my garden. Of

This Insalata Caprese was served on Capri at Il Riccio where I was fortunate to spend a few night as a guests of the Naples region tourist board.  The recipe for Authentic Salad Caprese requires few ingredients. It consists of ripe tomatoes shingled on a platter, thick slices of creamy mozzarella, shredded basil, extra virgin olive oil and freshness. Not a drop of balsamic vinegar in sight. This is my kind of seasonal eating. Even

The hubcap on my plate is a Pizza Margherita served at Antica Pizzeria da Michele in Naples, Italy. You find the pizzeria on the eastern fringe of the old city, which dates back to Greco-Roman occupation. After waiting with a crowd for a table bunched outside, you have few choices. The pizza comes with sauce or with cheese and sauce, each variety around 4.5 euros each. You place your order. And when it comes, you

Need plants for your garden or some early local veggies? Visit the Hartford Regional Market as I did last week with a group from Connecticut Farm to Chefs. (We support a program to promote the use of Connecticut-grown products in our local restaurants and schools.) This coved lot looks kind of empty this coolish spring day. But come starting at 4 AM and it is jammed. Arrive really early, bring a wagon and flashlight and