That evening, he cooked up a big pan of what he preferred to call porcini, with olive oil, pepper, salt, and pancetta, and we ate them with grilled polenta, salad, and red wine, a Barolo.

NEWYORKER: Hand on the Shoulder

Put the chicken into a large pan, pour water to cover, add the peppercorns, carrot and onion, and season with salt.

NPR: Recipes: 'Vefa's Kitchen'