With bumper crops of fully ripened tomatoes piled on kitchens counters, the annual quest for imaginative and delicious recipes begins anew. In “The Raw and The Cooked: Adventures of A Roving Gourmand” (Grove Press, 2001), the late poet, novelist and food-and-wine writer Jim Harrison (pictured above, 1937-2016) provides an innovative solution with a twist on everybody’s old favorite, spaghetti and meatballs.
