Bright colors, robust flavors, unusual combinations: these are the foods I crave. Spicy Carrot Spread with Garlic Yogurt hits all my buttons. As a bonus, the recipe is quick and easy. I make it often. I bring it to parties. I have it for breakfast. I leave out the yogurt ...
Steve arrived home from work last Friday, a briefcase in one hand and a massive Boletus edulis in the other. A smile of pure joy lit his face. “It’s time to go mushrooming.”
He handed me the mushroom, a king bolete, also known as porcino in Italy and cep in France. ...
In June, four of Alaska’s best chefs met at a salmon cook-off. The winning dish? Grilled Salmon with Ancho Honey Porter Glaze created by Clayton Jones, Executive Chef of Anchorage’s Bear Tooth Grill.
During the June cook-off, I watched tasters finish their portions and immediately get back in line for seconds ...
Although it snowed yesterday, spring is almost upon us. The primroses are coming up, and it’s time to finish eating last season’s frozen fish. We need freezer space for the fresh catch that will soon start arriving.
A couple nights ago I made Asian Salmon Burgers with Lime, Cilantro and Edamame ...
Assuming the weather holds, there are two more Saturday Farmers’ Markets this year in Anchorage: October 10 and October 17. Last week the tables were well-stocked with a wide array of vegetables; our purchases included lime-green Romanesco broccoli, yellow cauliflower, and a fresh-cut stalk of Brussels sprouts.
These vegetables, combined with ...
As many of you know, my 88-year-old father is nearing the end of his happy and fortunate life. For the past couple months, as his health has gone downhill, I’ve been spending lots of time with my parents in the Pacific Northwest, hence my lack of blog posting.
I’m heading back ...
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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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