When I was shopping for Christmas Eve dinner, I spied a tempting display of organic dried fruits. I succumbed to the call of black mission figs, and brought home a large bag. When the time came for holiday entertaining, I turned to the figs.
Several months ago, I’d read a recipe ...
On an eating trip to San Francisco, we enjoyed a meal at San Francisco’s Aqua restaurant when Michael Mina was still the chef. Everything we ordered was delicious; there was not a single false note among the dishes we devoured.
At the time, Tuna Tartare was one of Aqua’s signature dishes, ...
Ladenia is so good I’ve made it three times in three days.
That’s almost true.
The first day I made Ladenia, it would’ve been good if I hadn’t smoked it with burnt olive oil (more on that later). The second day I made it to redeem myself after the disaster the day ...
When we return to Alaska from Greece, we carry home enough food to last until we next visit the island. We stuff our bags to the very edge of the airlines’ weight limit. As a result, our Alaska meals are enhanced by hand-gathered, hand-crafted, and hand-grown island products that remind ...
Without a kitchen disaster, this amazingly moist and flavorful cake would not have come into being.
Last September we ate at a restaurant in Athens called Logia tis Ploris. The food was wonderful. When we returned to Alaska, I recreated a few of Logia tis Ploris’ recipes, including Beet-Yogurt Spread and ...
Greek holiday tables are spread with more food than is possible for assembled family members to eat. Every square inch of table is covered with food-laden plates and bowls.
Salads, spreads, cheeses, olives, savory filo-wrapped pastries, meatballs, pilafs, potatoes, and braised vegetables all make an appearance. The Greek holiday table is ...
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All-Clad Stainless 3-quart Saucier. Best pot ever. I got it for Christmas and it always seems to be my first choice when I'm grabbing a pot. Curved sides mean no burned corners and make whisking and stirring easy.
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