When I lived in Italy, I was more homesick for the States than I’d expected to be, but one part of Florentine life that kept me cheerfully distracted from those pangs was the reverent culture toward food: simple, delicious, classic foods that feed the soul. I especially looked forward to my almost-daily marketing trips to the nearby Mercato Centrale—I had my butcher, my
There is something wonderfully old fashioned about roasting a chicken. It’s the kind of thing that people do all too rarely, it seems to me; resorting instead to cooking the ubiquitous boneless skinless chicken breasts. But dimes for dollars, as with most things, you’ll get more value by buying and cooking in bulk, and a whole chicken can’t be beat! The classic seasonings