Husby and oenophile Stephen Meuse and I are taking a group of Boston Globe subscribers to Sicily in May, so we're studying the food and wine of the region (which we know a little about already).
Don't worry: it's not just us. Travelers are accompanied by a Sicilian food critic and professional tour guide. They visit Palermo, Agrigento, Segesta, and the Aeolian Islands, and the trip includes wine tastings, a cooking class with a Sicilian chef, and more.
The first dish I started making is a simple garlicky tomato sauce in which you poach eggs. This dish, known in the Middle East and North Africa as shakshuka , is part of the Arabic influence in the area, which you see in many other preparations.
But join us and let's discover all this together.
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.