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 ...
Vibrantly lime-green, with florets shaped like spiky Balinese temples whirling around a central core, Romanesco broccoli is an attention-grabber.
When I picked out a head at Saturday’s South Anchorage Farmer’s Market, the queries started immediately: “What’s that?” “What’ll you do with it?” “Is that any good?” Despite my enthusiastic assurances, some ...
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 ...
Haul from Wednesday’s Farmers’ Market: parsley, dill, Swiss chard, beets, spinach, broccoli, orach, zucchini, squash blossoms, cucumbers, tomatoes
Farmers’ market season is upon us. Stalls are bursting with fresh greens and herbs. Early broccoli and zucchini are spottily available. The first bunches of baby carrots appeared today.
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 ...
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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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