Sara Foster’s Peanut Butter Sandwich Cookies

Sara Foster’s Peanut Butter Sandwich Cookies

This recipe was created by my good friend, Sara Foster of Foster’s Markets in North Carolina and author of many excellent cookbooks.  Sara and I worked together for years when I was food editor at Cottage Living magazine.  This cookie, from one of our holiday stories, was a huge hit in…

(Includes a recipe for Sara Foster’s Peanut Butter Sandwich Cookies)

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Sour Cream Pumpkin Pancakes

Sour Cream Pumpkin Pancakes

Even after I’ve fed a crowd of twenty or so (like this past Thanksgiving) and packed up goodie bags for all my guests, I still seem to have an abundance of food, including those wayward bits and pieces that don’t quite amount to an entire meal. I’ve found everything from leftover pumpkin purée and a…

(Includes a recipe for Sour Cream Pumpkin Pancakes)

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Roasted Pumpkin Salad with Spicy Pumpkin Seed Dressing

Roasted Pumpkin Salad with Spicy Pumpkin Seed Dressing

  I found myself recently with lots of smashed pumpkin, which wasn’t much to sing about in and of itself, but it did inspire this fall recipe starring roasted squash and pumpkin seeds that ran in my column for Alaska Dispatch News.  It’s quick and easy and gets a hit of heat from jalapeño in the ...

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Scottish Caramel Shortbread

Scottish Caramel Shortbread

I don’t usually bake this sort of dessert–I often prefer something savory like a cheese plate after a meal or as a snack.  But this Scottish-inspired confection, also called Millionaire’s Shortbread, is rich with chocolate and caramel layers and surprisingly addictive.  Putting it all together is easier than it looks and ends up being one…

(Includes a recipe for Scottish Caramel Shortbread)

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Roasted Eggplant with Pomegranate and Pine Nuts

Roasted Eggplant with Pomegranate and Pine Nuts

I recently cooked for a gathering of about 20 ladies and wanted to make pretty but flavorful food.  On the menu: green pea and mint dip, crudités with anchovy dipping sauce, crabapple cakes with ginger, and soft polenta with mascarpone, among other goodies.  And this eggplant dip. I find that roasting…

(Includes a recipe for Roasted Eggplant with Pomegranate and Pine Nuts)

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Dark Chocolate Crabapple Cake

chococrabapplecake

    Crabapple season is here!  My friend, Jennifer McGovern, stalks the wild apple trees in her Anchorage neighborhood and turns the sour fruit into a moist and tangy chocolate cake.  If you’re not a chocolate fan, try this Triple-Ginger Crabapple Cake instead. “Once every year, I get together with a friend and make large batches of crabapple ...

(Includes a recipe for Dark Chocolate Crabapple Cake)

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Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes; kimsunee.com I’ve been making pancakes for years and have always wished mine to be lighter and fluffier. After lots of tasting, testing, and batter making, this is now my go-to recipe.  These aren’t very sugar sweet at all–I like adding sweetness after they come off the griddle, in the form of syrup or…

(Includes a recipe for Fluffy Buttermilk Pancakes)

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Spicy Coconut Black-Eyed Peas

Spicy Coconut Black-Eyed Peas

photo by Leela Cyd; “A Mouthful of Stars” cookbook by Kim Sunée This is one of my favorite ways to eat black-eyed peas–spiced up with coconut milk, ginger, and orange.  Recipe from “A Mouthful of Stars” (Andrews McMeel); photo by Leela Cyd; food styling by Adrian Hale.

(Includes a recipe for Spicy Coconut Black-Eyed Peas)

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Crispy Oven Bacon

Crispy Oven Bacon

Easy, crispy oven bacon recipe kimsunee.com Every time someone suggests BLTs, I tend to moan and groan, envisioning the fat-splattered stove top and surrounding areas.  As much as I love bacon, I have to be in the mood to get splattered and greased.  I finally decided to try the oven-baking method and, I am happy to…

(Includes a recipe for Crispy Oven Bacon)

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Spicy Sweet Sambal (Chile Sauce)

Spicy Sweet Sambal (Chile Sauce)

This sambal, a sweet and spicy Malaysian-inspired condiment, reminds me of some of my favorite Southern U.S. hot pepper jellies.  I’ve added kaffir lime (you could use fresh lime zest and juice instead) and garlic and lemongrass.  The measurements are approximate; just taste and add more salt or sugar, as desired.  As for the chiles,…

(Includes a recipe for Spicy Sweet Sambal (Chile Sauce))

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Meatless Monday: Grape Leaves Stuffed with Rice, Herbs, and Pine Nuts

Meatless Monday: Grape Leaves Stuffed with Rice, Herbs, and Pine Nuts

I hadn’t made stuffed grape leaves, also known as dolmades, in a long time and my only experience was using fresh tender leaves off the vine.  The trick with using jarred leaves is to gently remove them from the jar–they’re packed in tightly–so as not to tear them.  Rinse them well and trim the main…

(Includes a recipe for Grape Leaves Stuffed with Rice, Herbs, and Pine Nuts)

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Little Labor, Big Flavor: Slow-Cooked Ribs

Little Labor, Big Flavor: Slow-Cooked Ribs

Photo by Leela Cyd for the cookbook, “A Mouthful of Stars” by Kim Sunée For Labor Day, friends and family have requested these spicy, tangy ribs from my new cookbook, “A Mouthful of Stars.” As to what makes perfect ‘Q, a Southern BBQ-lovin’ expert friend of mine once said: You cook the meat until…

(Includes a recipe for Slow-Cooked BBQ Ribs)

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Meatballs with Currants and Pine Nuts

Meatballs with Currants and Pine Nuts

These meatballs get a lift from juicy black currants and some toasted pine nuts.  If you prefer, you can omit, but they add both texture and flavor.  Serve with your favorite tomato sauce, or, as I sometimes do, melt an anchovy or three in some olive oil over medium heat, toss in some sliced garlic,…

(Includes a recipe for Meatballs with Currants and Pine Nuts)

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Recipe from A Mouthful of Stars: Avocado Papaya Salad

Recipe from A Mouthful of Stars: Avocado Papaya Salad

This salad is a combination of Caribbean influences and Mexican flavors inspired from my travels to both places. Creamy avocado and papaya come to life with fresh lime juice and the crunch of jícama. Sometimes I substitute a large Korean/Asian pear for the jícama, which, although only slightly sweeter, has a similar crispness. Serve as…

(Includes a recipe for Avocado Papaya Salad)

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Summer Berry Galettes: Free Form Tarts

Summer Berry Galettes: Free Form Tarts

Galette.  Crostata.  Any way you call it, this open-faced free-from tart is easy to make and so delicious.  This recipe is adapted from my good friend, Sara Foster, from when we worked together on many food stories for Cottage Living magazine.  The dough for the pastry crust is super easy to work with…

(Includes a recipe for Summer Berry Galettes: Free Form Tarts)

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Fried Squash Blossoms with Mint and Goat Cheese

Fried Squash Blossoms with Mint and Goat Cheese

Fried and stuffed squash blossoms, photo Kim Sunée It’s that time of year again and I find myself stalking the markets looking for the delicate flowers of summer squash.  I’ve updated a recipe from last summer.  Here, the flowers are stuffed with basil, mint and cheese, then lightly fried in a batter with the…

(Includes a recipe for Fried Squash Blossoms with Mint and Goat Cheese)

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Summer Peaches with Burrata and Basil

Summer Peaches with Burrata and Basil

Peaches with Burrata and BasilPhoto Kim Sunée I’ve written before about my love for burrata, which tastes like fresh cream-infused mozzarella.  Lately, I’ve been pairing the delicate cheese with fresh summer fruit–everything from peaches (thanks to the thoughtful friend who hand-carried them back from California) to roasted cherries, apricot, rhubarb, and nectarines. …

(Includes a recipe for Summer Peaches with Burrata and Basil)

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New Orleans: Feasts

Commander's Courtyard, photo Kim Sunée

I was back in my hometown for book tour events and wanted to share some images and bites from some of my old and new favorites: The Crescent City Farmers Market:       Peche Restaurant.   Commander’s Palace: An oldie but goodie.  Mother’s Day with my 90 year-old great aunt.         NEW RESTAURANT: Square Root        

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Roasted Grapes

Roasted Grapes

  This is one of the easiest and most versatile little bites you can make.  Start with fresh, plump (preferably organic) grapes.  Drizzle with some olive oil, salt, and maybe a bit of good Balsamic vinegar.  You can make them in the morning to serve later in the afternoon or evening. Here are some ways to…

(Includes a recipe for Roasted Grapes)

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