Toni Lydecker's Tavola Talk Blog

Geese, Ducks, Foie Gras and Salade Périgourdine

Visiting Lascaux II in France’s Dordogne region, I learned that Cro Magnon inhabitants painted bulls and horses on their cave walls, but their go-to meat was actually reindeer. That was 17,000 years ago, long before domestication of the geese and ducks that are so important to cooking in this part of southwest France. The Périgord [...]

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Tue, July 3 2012 » Meat, salads, travel » No Comments

Cuban Sandwich Wars: Tampa vs. Miami

Giving new meaning to the term “pork barrel politics,” the Tampa City Council threw down the gauntlet with a resolution declaring the Cuban sandwich its signature sandwich. Miami fired back indignantly, insisting that its version is the authentic one. In an NPR survey, Tampa won handily as the Cuban’s first city, with 57% of the vote [...]

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Tue, May 1 2012 » Italian delis, Italian food, Italian lifestyle, Meat » No Comments

Chocolate Chicken, a Sicilian Easter Dish

For quite a while I’d been eying Katia Amore’s recipe for chocolate and Champagne chicken, a Sicilian Easter dish.  Chicken thighs simmered in a sauce of onion, fennel, clove, hot red pepper and, of course, bittersweet chocolate. I knew this dish had interesting roots in Aztec chocolate, Mexican mole and Italy’s Baroque cooking traditions of [...]

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Tue, April 3 2012 » Italian food, Italian lifestyle, Meat » 1 Comment

A Worthy Chicken, Braised with Sweet Peppers

Walking along country roads in the Arno Valley south of Florence, I’ve seen chickens scuttling here and there in the vineyards, pecking for insects. For farmer-served feed, they’re free to return to the chicken pen. Many are small and russet in color, and are usually in the company of a few imposingly large white chickens [...]

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Tue, January 31 2012 » Italian food, Italian lifestyle, Meat, Soups and Stews » No Comments

Pig, Lamb and Turkey Tails

I never intended to jump on the nose-to-tail trend that’s been going on for several years  but somehow I’ve ended up cooking the tails of several animals. It started with David DiBari, chef/owner of The Cookery in Dobbs Ferry, New York, who loves nothing better than breaking down a pig and incorporating every bit of [...]

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Wed, October 26 2011 » Italian food, Meat, Soups and Stews, Tampa Bay » 1 Comment

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