As families gather to celebrate Thanksgiving, there’s peace within American borders. Others in the world aren’t so blessed.
In the Middle East, religious and ethnic differences contribute to seemingly intractable political conflicts. So it is now, and so it was in the first decades of the twentieth century, and so it ...
One of the dishes we enjoyed during our recent visit to restaurant Logia tis Ploris in Athens was Clams with Onions and Dill (Όστρακα “της Πλώρης”). The restaurant served the shellfish in a boat-shaped dish, and used a collection of cockles (Κυδώνια or Cerastoderma glauconum), smooth Venus clams ...
Traveling provides opportunities to encounter new foods, new ingredients, and new preparations. I’m always on the lookout for eateries run by talented chefs. I’m thrilled when I find a dish I’ve never heard of before, and order it immediately, just to discover what I’ve been missing.
As a visitor, it can ...
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 ...
Two readers asked for information about leaf celery, also known as cutting celery, the celery I often recommend using in Mediterranean recipes: “What is the difference between leaf celery and the celery at the grocery store? Can I substitute one for the other?” “Where can I buy leaf celery?”
Three kinds ...
Winters in Alaska are cold – very cold – but our houses are well-insulated and our clothing designed to protect us from the elements. I struggle with hot weather, but never with cold. After years in Alaska, I thought I understood cold weather and all its variations.
Then I spent a ...
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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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