Good Morning Alaska (GMAK) is ABC Alaska’s newest production. Eventually GMAK will be a stand-alone show. For now, it’s aired during Good Morning America. (Just before the hour and half-hour, GMAK runs 5 minute segments of local content.)
Today’s show is the first in a series of cooking segments I’ll be ...
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 ...
Yesterday, Kim Sunée, Anna Thomas, and I cooked dinner for the firemen at Station 4 in Anchorage. Start to finish, we had a great time; from menu planning to watching firemen enjoy their food.
Our firehouse cooking adventure started with a gym conversation between Neil Gunn, Sunée’s boyfriend, and Neil’s friend, ...
“Do you get stung?” The question burst out of me, unbidden, with an edge of bee-phobic panic I tried to hide. I nervously approached Beverly Barker’s door. Bees were everywhere.
“All the time!” Beverly laughed. “I have to expect getting stung.” She explained bees sting when they’re stressed: “The more focused ...
When we were kids, Mother wasn’t an adventuresome cook. Oh sure, she made pâte à choux crab puffs, her one specialty, for bridge parties, but we weren’t allowed to eat them. Part of the reason was Mother and Daddy were famously picky eaters.
We didn’t eat lamb, cucumbers, squash, cabbage, kale, ...
Gigantes, giant white beans, are a Greek specialty bean. I recently explained that gigantes are related to scarlet runner beans and are a PGI product of Greece. In the European Union, a PGI designation identifies foods grown in unique regions that have special qualities and characteristics. I also gave 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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