Hello everyone and welcome to Food with Mark Bitman.

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And that newsletter is part of our spanking new, well now what six weeks old fabulous website for this week you'll find a

really amazing story by Holly Haynes about winter peach cobbler using jarred peaches, something that we all intrinsically

despise perhaps, but which are great in this cobbler. A pasta with breadcrumbs made by me and a story by Carrie Conan about how to make hot sauce at home.

Just try not to inhale too deeply.

Plus, in case you missed our interview with Jamie Oliver that was last week's

podcast you'll want to catch up on that. We'll be back to that conversation in a minute minute but first I want to talk about

something that lots of people ask me about when it comes to global cuisines.

There is something magical about eating a cuisine in the place where it originated.

One of the reasons for that is that the dishes that the fine cuisine are built around the

produce that's native to a place.

It's why the feta and tomato and a Greek salad tastes so perfect in Athens, or the artichokes in olive oil in Rome are to die for.

They have a certain sweetness and tang that you can get close to, but not easily replicate.

And not surprisingly, one of the best ways to get a sense for how something

should taste is to visit a region of the world and sample a dish in several forms

from lots of different neighboring areas.

Then you can appreciate the local variations as well.

And the most efficient way to do that, for me at least,

...