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 ...
If za’atar is within reach, anyone can make delicious food at the drop of a hat. The possibilities are endless: Za’atar Olives, Za’atar and Labneh, Za’atar Tomato Sauce with Grilled Meat, Za’atar Bread, and Za’atar Pizza are only a few ways to use this versatile ingredient. I almost have my ...
During the Greek War of Independence against the Ottoman Turks, Klefts were irregular guerilla fighters. Among their many feats, Klefts famously stole sheep and roasted them slowly over buried fires. This trick prevented the Ottomans from smelling meat and finding the guerillas.
Kleftiko is a lamb dish named after the Klefts’ ...
When I was shopping for Christmas Eve dinner, I spied a tempting display of organic dried fruits. I succumbed to the call of black mission figs, and brought home a large bag. When the time came for holiday entertaining, I turned to the figs.
Several months ago, I’d read a recipe ...
When I have insomnia, a not infrequent occurrence, I lie in bed cataloging the contents of my refrigerator. I plan and replan how I can use the available food. I’m the queen of leftovers; my midnight musings often result in new creations. Leftovers are building blocks I can use to ...
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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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