We were well into developing recipes for this book when Tony Porreca, our tester, pulled out an experimental jar of salted, paper-thin slices of eggplant packed in olive oil. Undeniably savory ...
Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat ...