Last night, I started to make a quick pasta dish from what I had on hand. When I realized I didn’t have enough of the same shape pasta, I started cooking some brown rice. Luckily, my neighbor brought over pasta and I left the rice to cook and cool while we had dinner. Then I…
(Includes a recipe for Brown Rice and Chick Pea Sundae Salad Recipe)
My first story as a food columnist for the Alaska Dispatch ran just in time for Mother’s Day. The biscuit recipe included is perfect for brunches, an afternoon snack, or high tea. You can also vary the flavors by making them savory (pear and Parmigiano-Reggiano) or sweet (with whipped cream and…
(Includes a recipe for Breakthrough Buttermilk Biscuits)
I was testing recipes the other day for individual crustless asparagus quiche. Muffin tins don’t allow for long, slender pieces of asparagus, so we trimmed the tips and wondered what to do with the rest. In an earlier recipe post by Maya Evoy for this site, she uses raw asparagus, so I wanted…
(Includes a recipe for Raw Shaved Asparagus Salad)
(Includes a recipe for Raw Asparagus Salad with Lemon Vinaigrette)
(Includes a recipe for Natural Easter Eggs)
(Includes a recipe for Lemon Raspberry Rolls)
“My grandmother Eda didn’t write down all of her recipes. My mother shadowed her through demonstrations and wrote them down, trying to interpret bowl-fuls, scoops, and pinches. Ironically, when I tried translating my grandmother’s recipe with my mother, it appeared my mother still relies on some of these measurements. Regardless, Eda’s soup is still legendary…
(Includes a recipe for Eda’s Chicken Soup with Matzo Balls)
