Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market . Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter . We’re happy to have him back creating some special dishes just for WW readers.

As much as I’d like to take credit for making up all the stuff I cook, I’m constantly borrowing ideas about flavor wherever I find them. Sometimes it’s an unexpected dish at a restaurant or a glimpse of a cook doing something different. When a food tastes, looks, or sounds good enough, it usually makes me think, “I might be able to make that.”

So when barbecue critic Robert Moss wrote an aside in his email

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