“Shockingly good,” Alex pronounced.
I walked through SteamDot Coffee with a jar of Devil’s Club Pickles in hand. I intended to show them to my table-mate, but detoured to offer Alex a bite. His opinion perked me right up.
It isn’t devil’s club season anymore. Even so, I’m over-excited about my new ...
Video Slideshow by Laurie Constantino, Photographs by Laurie Constantino, Kathleen Metcalfe, and Michael Armstrong. Music “Hold Tight” by The Andrews Sisters.
“The best thing about oyster farming is knowing I’m bringing to market the finest oysters in the world,” said Oyster Farmer Mike Nakada when asked why he loves his work. ...
San Francisco chef Chris Cosentino has a great new book called Beginnings: My Way to Start a Meal. It has wonderful recipes, Cosentino’s hand-drawn doodles and food musings, and Michael Harlan Turkell’s inspirational photographs.
Beginnings‘ recipes mirror the remarkable food served at Incanto, Cosentino’s San Francisco restaurant, and Boccalone, his artisanal ...
One o’clock, two o’clock, three o’clock, four o’clock chimes Dandelions don’t care about the time Dandelion don’t tell no lies Dandelion will make you wise
–Mick Jagger, Keith Richards
Dandelions are one of the world’s best wild edibles. Whether or not they make you wise, eating dandelions will make you happy because they taste so ...
Foraging season in Anchorage, Alaska is underway. Dandelions and fireweed are ready to harvest and eat. Nettles are starting to emerge. Devil’s club buds are still too small for harvesting, but will likely be ready during the next week or so. In a normal year, spruce tips, sea lovage, and ...
Chef Joël Chenet recently forayed from his Kodiak kitchen to trawl the halls of Alaska’s Capitol Building in Juneau. Chenet is on a mission to convince legislative leaders that Alaskans need the Environmental Protection Agency to take an active role in responding to the proposed Pebble mine.
“Yes, local decision making ...
Featured Product
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.
Ask cooking questions, seek culinary guidance, make article suggestions, send calendar events, or just give me advice.
