Cucina povera, as so much of the cooking in Italy is, too often is translated too literally: poor kitchen. But that’s not a reflection of the food or the people who prepare it. It’s more about making delicious whatever you happen to have around.

It’s hard to resist the allure of a roasted chicken lacquered with a glistening glaze. It’s even harder to nail the recipe. And the challenge is the very ingredient that makes the chicken so attractive — the sugar.

Don’t get me wrong; I love lobster. Still, that armed and armored sea-spider, klaxon red and steaming on the platter, can be frightening.

If you’ve been in the olive oil section of the grocery store lately, you’ve likely been confronted with a lot of choices. Possibly even a wall of olive oils, with different symbols on the bottles and a whole lot of brands to choose from.

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This Week's Circulars

Obituaries

SALEM — Before there were the groundbreaking stories and accolades, before Columbia and Tufts universities, there was Rachel Zoll's hometown of Salem, where lifelong friends this week recalled a warm, kind, and fiercely intelligent young woman.