Young cow parsnips shoots and leaves have wonderful flavor. When prepared correctly, they’re a highly desirable wild edible.
I can hear the groans now. “Cow parsnip is a horrible plant.” “I’m allergic to cow parsnip.” “Cow parsnip stinks.” “Cow parsnip is the curse of the trail.” “Avoid it at all costs.” ...
By Laurie Constantino and Nora Morse
For Cooking Lesson #1, I took Nora Morse to some of my favorite Anchorage ethnic stores. Since April 1, Nora and I have been chatting about the stores we visited. Lesson #1 (all 4 parts) is the first of a series of columns Nora and ...
Birds singing, doves cooing, roosters crowing, cats meowing, dogs barking, engines revving, women chattering: the morning sounds of a Greek village.
When we’re in Atsiki on the island of Limnos, Greece, I treasure my last few minutes in bed listening to the village come alive. I force myself to get up ...
Just in time for the holidays, Chef Al Levinsohn invited me to talk about Tastes Like Home: Mediterranean Cooking in Alaska on his television show, What’s Cookin’. The show aired on Wednesday, December 14; the video is courtesy of KTUU-TV’s website (I’ve embedded it here because out-of-state friends weren’t able ...
In honor of the recent publication of Tastes Like Home’s 2nd Revised Edition, I’m rerunning this article, originally published on November 10, 2007.
Every cook worth her salt has mentors who influence and inspire in different measures. From Froso, I learned the importance of using local ingredients at their seasonal ...
In days gone by, when Steven’s grandmother was alive and our house was hers, a massive fig tree dominated the tiny yard. Its crown of broad, leathery leaves provided welcome shelter from the scorching Greek sun. Like the house, the old fig was part of grandmother’s dowry.
By 1985, when my ...
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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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