When we return to Alaska from Greece, we carry home enough food to last until we next visit the island. We stuff our bags to the very edge of the airlines’ weight limit. As a result, our Alaska meals are enhanced by hand-gathered, hand-crafted, and hand-grown island products that remind ...
This morning it was icy cold, and we had a mountain of bottles, paper, and cans to unload at the outdoor recycling center. Before heading outside, I wanted a fortifying lunch. Potatoes cooked in tomato-onion sauce, lightly scented with cinnamon, fit the bill perfectly.
In Greece, vegetables cooked until tender in ...
Pristine beets, fresh from the garden or farmers’ market, make me crave skordalia, an intensely flavored Greek garlic spread that combines perfectly with oven-roasted beets. When the two are eaten together, each flavor improves and completes the other.
Our latest CSA box contained beets and two healthy celery roots (aka celeriac). ...
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 ...
A reader asked about Full Circle Farm (FCF), one of my sources for vegetables. The reader wondered why I buy produce from FCF since I’m in Alaska and FCF is in Washington. This picture of produce from a FCF delivery may help explain, but doesn’t directly answer my reader’s question, ...
Some time ago we went to a friend’s house for a wonderful, well-cooked meal. I helped her clean up afterwards, and asked where she kept her storage containers so I could stick the leftovers in the refrigerator. She laughed, and said, “Just throw it in the garbage; I don’t bother ...
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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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