GALLERY
I first tried salt cod pureed with cream and potatoes in culinary school. I still love it. I usually use yams for their superior nutritional value, sweetness, and color. In my neighborhood it's far easier to find salted Alaskan pollack than authentic Bacalau. It is, in fact, wild caught and from a sustainable fishery. Don't forget roasted garlic, good quality EVOO, and chives.
I met my wife an an island in the Aegean where we picked wild oregano in the ruins of an abandoned ancient village. I made chimichurri with local EVOO, dried peppers, fresh lemon juice, and garlic. That evening we slathered it on roasted lamb at a village gathering in the port square.
There's nothing quite like growing your own tomatoes. It's the smell that captivates me more than anything. You rarely find it in store bought and if you arrive in the early morning, green markets boast a heady tomato aroma that appeals to most everyone.
So many sorts of peppers out there. Mexican cuisine is a real champion of all things chili, dried and fresh. Try to find and authentic spot and ask for tips.
Clean and dry them as soon as you get home. Store wrapped in a paper towel then in a freezer bag.
Learn patience. Many wines improve with some ageing, so try to find a merchant who can guide you to find your taste and develop it.
You can't beat it! The trouble is nowadays, knowing what's in season where you are. You can be sure that if you're buying fruits and vegetables from a farmer's market, the fruit is in season.
NEVER use metal in non stick pans. Find some solid wooden utensils and they should last you 20 years.
We went shrooming in a park and found a hen of the woods about the size of my thigh.
Stop eating from paper plates. Save the world from disposable plastic utensils. Don't spend a fortune on tableware, get something utilitarian and neutral. Your fresh food and culinary creations will paint your empty palettes.
You only need a few, so resist buying sets that always have useless sizes. I'm not brand loyal at all and don't see the reason to overspend. I've picked up some great cast iron pans in thrift shops for just a few bucks.
I love the atmosphere at farmer's markets. They are, in a way, an urban gathering place, like the piazza of old, where you might even strike up a conversation with your neighbor or co-worker.
Glass is our preferred method of saving food and liquids. Check thrift shops for bargains and useful items. I usually don't make it through a bottle of wine by myself so I have to find a way to keep the rest without it oxidizing. I've saved several half bottles with screw caps to be filled to the top and perfectly preserved.
Simply put, this is the freshest, cheapest way to get vibrant and healthy food on your table.