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 ...
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 ...
Before I wrote Tastes Like Home: Mediterranean Cooking in Alaska, I rarely wrote down recipes, though I occasionally made a few notes about what I’d prepared. If I ever went back to the notes, and I rarely did, they were incomprensible, full of half sentences and incomplete thoughts. I could ...
Pristine beets, fresh from the garden or farmers’ market, make me crave skordalia, an intensely flavored Greek garlic spread that combines perfectly with oven-roasted beets. When the two are eaten together, each flavor improves and completes the other.
Our latest CSA box contained beets and two healthy celery roots (aka celeriac). ...
My Dad has had a long love affair with Italy.
It started with Giovanni, an Italian who lives in the Ligurian town of La Spezia and who worked in the same field as my Dad. When they met, the two hit it off immediately and, eventually, became fast friends. ...
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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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