Alaska has been having a cold snap.
I imagine many of you thinking, “So what else is new?” Even though Alaskans expect and are used to cold weather, the last couple weeks really have been colder than usual. To see what cold weather looks like, check out Marc Lester’s lovely photo-essay ...
Sandy beaches and rocky promontories alternate along the island’s irregular coastline. Mounds of wild thyme cover the hills sloping down to the sea, and scent the sea air with their heady aroma.
Harvesting Wild Thyme
By the start of summer, the wild thyme is in bloom. Yiannis, our ...
Spruce tips are one of the more unusual, least used, and tastiest wild edibles in Alaska. Over the last few weeks, I picked a bucketful and had a great time playing and experimenting with them.
(I used spruce tips because they grow in my yard. Pine tips and fir tips are ...
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 ...
Treviso Radicchio and Knife (Click entry)
Radicchio drizzled with olive oil and grilled has lots of flavor and takes very little work. Grilling tames radicchio’s natural bitterness, and changes it into an ingredient that enhances everything with which it is paired.
The outer leaves of grilled radicchio are ...
Ladenia is so good I’ve made it three times in three days.
That’s almost true.
The first day I made Ladenia, it would’ve been good if I hadn’t smoked it with burnt olive oil (more on that later). The second day I made it to redeem myself after the disaster the day ...
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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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