Friday felt like the first true day of spring. The sun was shining, and I could almost feel trees and plants waking from their winter slumber.
Oh sure, there’s still snow on the ground, trees are bare, and temperatures are still in the low 30s at night. But days are gloriously ...
I fell in love with food writer and teacher Patricia Wells during the pre-internet, pre-satellite-TV era.
We were living in Greece, and I barely spoke the language. Virtually no one on the island spoke English. We’d find BBC or Voice of America shortwave broadcasts when we were lucky; otherwise I didn’t ...
I redeemed myself tonight. My sad story about an unfortunate lamb tagine has a happy ending.
Two days ago, after deciding the tagine was not worth eating, I’d rinsed off the meat and threw away every bit of the nasty sauce. I was left with tender chunks of leftover lamb. Tonight ...
It’s no secret to my regular readers that I favor oven-roasted vegetables.
Roasting vegetables in a hot oven concentrates and develops subtle vegetable flavors that are lost when the same vegetables are boiled, stewed, or fried. Briam (Μπριάμ), a classic Greek medley of roasted vegetables, is one of my favorite ways ...
Falafel almost whipped me, but I prevailed in the end.
My friend Salwa, a Christian Palestinian, gave me her recipe ages ago, when I first started working on the book that became Tastes Like Home: Mediterranean Cooking in Alaska (a fundraiser for Alaska’s only Greek Orthodox Church). She made the recipe ...
Something is happening in my vegetable drawer. I swear the carrots have been multiplying during the night. I can’t use them fast enough.
The cause of the carrot explosion is their arrival in every CSA box we’ve received over the past few months. I love carrots, I’m glad they’re in the ...
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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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