Elinor has always been an enthusiastic eater: very slow, excruciatingly tidy. “She would eat a whole fish, using her knife and fork, and leave only a tiny pile of bones in the corner of her plate,” Edward told… Read More
…For your kind words. Dementia is a really difficult illness for everyone involved and it was so comforting to hear from you. It seems like every other person I talk to has some experience with this. Elinor has… Read More
I’ve been unable to write about Edward this winter and spring because while he continues to make wonderful recipes, and I continue to collect them and test many, and Megan continues to photograph them, I haven’t known how… Read More
Last month it felt that rather than declining internally Ed and Elllie are declining by bits and pieces. They both had “procedures” recently, removing small growths from various parts of their bodies that could, if left untreated, become… Read More
It always amazes me when Edward reveals he is hip to something that I had figured was totally out of his purview. I mean, he has no idea who Bradley Cooper is, but he likes Snoop Dog. Likewise, I… Read More
Cent’anni is an Italian toast that hopes for good health for 100 years. This is a project I am doing with my dad, the chef Edward Giobbi, who is 87 and still cooking fantastic meals for himself and my mother twice a day.
Everyone’s kitchen is a system of one sort or another. Specific cuisines are based on a collection of flavors, composed of fresh and preserved foods, byproducts and condiments. The foods we each keep in our home, our region, our country interconnects to create a system that defines us. I am exploring this idea with Neni Panourgia, a Greek chef who practices integrated cooking, with absolutely delicious results.
Recipes, cooking tips and blogs on creating a sustainable and self-sustaining kitchen. The Kitchen Ecosystem is a new way of looking at the food you buy, prepare, and discard. The secret to really tasty food is to make dishes with as many seasonal ingredients as possible, and eat them when they are fresh, preserving some for the off season, replacing the commercial products in your pantry with homemade ones, and using the byproducts like stocks, zests and juices to assist in the preparation, and bump up the flavor, of future dishes.