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The Wood-Oven Cook in the Mediterranean Garden
Baking in a brick and adobe wood-fired oven
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The Anatomy of a “Pop-UP” Mediterranean Feast
The Anatomy of a “Pop-UP” Mediterranean Feast
The making-of an authentic tasting menu — from the heat of a traditional Spanish ceramic wood-fired oven — by an American Ex-Pat cook.
David Peck
Apr 25, 2016
Appropriate, Steal, Adapt this Recipe for the Making of Pasta All’ Matriciana, or Pasta Amatrice…
Appropriate, Steal, Adapt this Recipe for the Making of Pasta All’ Matriciana, or Pasta Amatrice…
Eating and Drinking in the Mediterranean, or taking the long, slow way to lunch with cold beer and a hot oven.
David Peck
Aug 28, 2016
The Color and Shape of Grammar
The Color and Shape of Grammar
A novel experiement
David Peck
Jun 5, 2014
A Saint Valentine’s Day Recipe with Sicilian Blood Oranges: Pork in a Blood Orange Marinade
A Saint Valentine’s Day Recipe with Sicilian Blood Oranges: Pork in a Blood Orange Marinade
The Wood-Oven Cook in the Mediterranean Garden
David Peck
Feb 4, 2014
Stop the Toronto-ization of Spain’s Legendary Pata Negra, or The Black Hoof
Stop the Toronto-ization of Spain’s Legendary Pata Negra, or The Black Hoof
Spain should better defend it’s legendary culinary traditions and brands against cultural appropriation, fraud, and theft. Imagine a…
David Peck
Oct 4, 2018
The Aroma of Al Andalus: A Recipe Written by Christians, Jews, and Muslims
The Aroma of Al Andalus: A Recipe Written by Christians, Jews, and Muslims
The Wood-Oven Cook in the Mediterranean Garden
David Peck
Feb 12, 2014
Tabbouleh with Parmesan cheese and Sun-Dried Tomato
Tabbouleh with Parmesan cheese and Sun-Dried Tomato
Tabbouleh with Parmesan cheese and Sun-Dried Tomato
David Peck
Aug 30, 2015
A Galician Theory of cHaos
A Galician Theory of cHaos
The rhythm of the falling chestnuts was interrupted by the arrival of wheelbarrow at the door of the construction across the way from our…
David Peck
Oct 27, 2014
Ox Tail Stew — an American Ex-Pat’s Homage to San Isidro: Rabo de Toro al Horno de Leña
Ox Tail Stew — an American Ex-Pat’s Homage to San Isidro: Rabo de Toro al Horno de Leña
The Wood-Oven Cook in the Mediterranean Garden
David Peck
May 11, 2014
El Bulli is Dead: Long Live El Bulli
El Bulli is Dead: Long Live El Bulli
The Medium and the Message
David Peck
Feb 25, 2014
In His Mother’s Kitchen: A Childhood in Sicily
In His Mother’s Kitchen: A Childhood in Sicily
The Wood-Oven Cook in the Mediterranean Garden
David Peck
Feb 16, 2014
Remembrance of Geese Past: An Ex-Pat Thanksgiving Goose Story
Remembrance of Geese Past: An Ex-Pat Thanksgiving Goose Story
The Wood-Oven Cook in the Mediterranean Garden
David Peck
Dec 19, 2013
Baking Apples for the Feast of Saint Saturninus
Baking Apples for the Feast of Saint Saturninus
Baked apples with dates, cranberries, and home made ginger syrup and caramelized ginger — baked in a dutch oven. Blood oranges for the juic
David Peck
Mar 22, 2015
Memories of Fire, Brick, and Adobe
Memories of Fire, Brick, and Adobe
The Wood-Oven Cook in the Mediterranean Garden
David Peck
Dec 17, 2013
Deconstructing Osso Buco
Deconstructing Osso Buco
It’s an Adventure Imaging Ossibuchi alla Milanese
David Peck
Jun 16, 2014
How to Eat Roast Spring Suckling Lamb — With the Table Manners of Orson Welles
How to Eat Roast Spring Suckling Lamb — With the Table Manners of Orson Welles
“I gave him an evasive answer. I told him, ‘Go fuck yourself.’ — Orson Welles quoting Carl Laemmle
David Peck
Feb 20, 2014
Contemporaneous Notes on “The Lost Decades” Cooking in the Mediterranean — with #MemoryComealive
Contemporaneous Notes on “The Lost Decades” Cooking in the Mediterranean — with #MemoryComealive
On Wild Boar in Chestnut Forests
David Peck
May 19, 2017
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