Just in time for the holidays, Chef Al Levinsohn invited me to talk about Tastes Like Home: Mediterranean Cooking in Alaska on his television show, What’s Cookin’. The show aired on Wednesday, December 14; the video is courtesy of KTUU-TV’s website (I’ve embedded it here because out-of-state friends weren’t able ...
In honor of the recent publication of Tastes Like Home’s 2nd Revised Edition, I’m rerunning this article, originally published on November 10, 2007.
Every cook worth her salt has mentors who influence and inspire in different measures. From Froso, I learned the importance of using local ingredients at their seasonal ...
In days gone by, when Steven’s grandmother was alive and our house was hers, a massive fig tree dominated the tiny yard. Its crown of broad, leathery leaves provided welcome shelter from the scorching Greek sun. Like the house, the old fig was part of grandmother’s dowry.
By 1985, when my ...
Rabbits, rabbits, everywhere I look; in Greece and Alaska, rabbits.
In Alaska, our home is surrounded by rabbits. We live close to the site where the old Rabbit Hutch Restaurant once raised and served domesticated rabbit. When it burned down many years ago, the rabbits were freed. They’ve bred with ...
Lush baskets of greens lined the table: crumpled dark Lacinato kale, sweet golden-stalked Swiss chard, deep maroon piles of earthy red orach. The sign read, “Fresh International Gardens.”
“Good morning! Where’s your farm?” The answer to my standard market question was a surprise: “Mountain View.”
Mountain View, a densely populated neighborhood within ...
Two simple and delicious ways to use eggplant are Eggplant-Red Pepper Dip (Melitzanosalata) and Hünkar Beğendi, a smoky eggplant purée that pairs perfectly with Tomato-Lamb Stew.
Even though we recently returned from Greece, I’m still craving Greek food. Luckily, when I went to Costco to restock our supplies, they had fresh ...
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