King Cake Season

King Cake Season

It’s carnival time and the season, starting January 6th, when people gather to eat, drink, and offer up king cakes.  In New Orleans, we eat thousands of these cakes during the season leading up to Fat Tuesday, Mardi Gras. When it comes to king cake, those of us who grew up eating them–whether from

(Includes a recipe for King Cake)

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Warm Breakfast Quinoa with Blueberry Compote

Warm Breakfast Quinoa with Blueberry Compote

I’m always looking for ways to gussy up quinoa.  I could eat it steamed, plain and simple with a drizzle of good extra virgin olive oil and a squeeze of fresh lemon juice, but serving it to my family is another story.  I came across this warm breakfast cereal bowl while staying in Girdwood, AK…

(Includes a recipe for Warm Breakfast Quinoa with Blueberry Compote)

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Orange Blossom Sugared Cranberries

Orange Blossom Sugared Cranberries

I love coming across recipes for new ways to feature fresh cranberries.  This one, by food blogger, Cozy Delicious posted on Food52, is one of my favorite ways to serve cranberries.  A fragrant overnight soak in orange blossom water and simple syrup makes for a tart-sweet bite with the added crunch of sugar.  Eat out…

(Includes a recipe for Orange Blossom Sugared Cranberries)

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Spiced Earl Grey Cranberry Sauce

Spiced Earl Grey Cranberry Sauce

As much as I have a place in my heart (and a space on my plate) for canned cranberry sauce, preferably still in the shape of the can and with all the ridges intact, I do love to also offer this fresher version for Thanksgiving.  Laced with bergamot-scented Earl Grey tea and whole warming spices,…

(Includes a recipe for Spiced Earl Grey Cranberry Sauce)

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Thanksgiving Plates

Thanksgiving Plates

Roast turkey and gravy are usually the star for the big Thanksgiving meal but a little love on the side can come from the equally stellar supporting players.  On this plate of Roast Turkey with Pancetta and Prunes (lovingly styled by Adrian Hale and photographed Leela Cyd) from my cookbook, “A…

(Includes a recipe for Thanksgiving Plates)

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Spicy Kale Pancakes

almostkorean.kalegochujangjeon.kimsunee

Flavors that anchor and make us feel at home continue to haunt and have guided me as a writer and cook.  I was especially reminded of this when I returned to my birth country in 2008 for the Korean-language edition of my first book, “Trail of Crumbs.”  Luckily, I was paired with Seung Hee, a ...

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Nigel Slater and a simple salad of dates and thunderstorm celery

Nigel Slater and a simple salad of dates and thunderstorm celery

  Maybe it’s the end-of-summer-something-blueish but I always feel a certain heightened sense of awareness this time of year–clouds gathering, the light slants a certain way, rendering the shadows long and myself longing… What to do but take a bit of time out of the day to read Nigel Slater’s thoughts on something like a simple, quiet ...

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Sour Cherry Compote

Sour Cherry Compote

(Includes a recipe for Sour Cherry Compote)

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Memory, Food, and Forgetting (recipe for soy-preserved prawns)

I’m recently back from NYC where I was honored to do a cooking demo at Tasting Table for Alaska Seafood (ASMI) along with the very kind and gentle Chef Anita Lo and Homer, Alaska Chef Mandy Dixon.  Aside from many truly memorable meals (Santina, Prune, & ABC Kitchen among the best), I also had the ...

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Vitaly Paley’s Salt and Spice Roasted Spot Prawns

Vitaly Paley’s Salt and Spice Roasted Spot Prawns

Here’s a super simple and impressive recipe from Portland chef, Vitaly Paley.  The salt crust locks in moisture but doesn’t render the shrimp “salty.”  Try this recipe with fresh, wild-caught spot prawns, side stripes or other wild-caught shrimp.

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Carrot Love

Carrot Love

Roasted Carrots. Burrata. Carrot Tops Carrots, in all their glory, are in season and I love them in so many ways–crunched out of hand, roasted to sweet perfection, or whizzed up into a purée.  Lately, I’ve had such a love affair with carrots that I can’t part with the tops, so I’ve been making carrot-top pesto…

(Includes a recipe for Carrot-Top Walnut Pesto)

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Life-Changing Bread

Life-Changing Bread

I recently came across a recipe called “the life-changing loaf of bread.”  The title is intriguing, yet I was skeptical of the hyperbolic use of “life-changing.”  But after reading a bit more about the bread on Sarah Britton’s genius blog, I immediately wanted to make a loaf. I even had almost all of the ingredients, ...

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Fresh (Lightly) Creamed Spinach

Fresh (Lightly) Creamed Spinach

I love a good creamed spinach, steak house-style, but after eating a nice (steak-house portion), I don’t always feel that great. At home, I make this lightened-up version with sautéed fresh organic baby spinach.  And for tang and creaminess, I like to stir in a tablespoon or two of crème fraîche.  It’s actually easy to…

(Includes a recipe for Fresh Creamed spinach)

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The Joy of Matzo

The Joy of Matzo

I’ve been craving matzo ball soup and made some recently both to enjoy and for an article for alaskadispatch.com.  It got me thinking about how late I am to the matzo party; it wasn’t part of my cultural heritage and there were no real Jewish delis around when I was growing up in…

(Includes a recipe for Matzo Farfel Pudding)

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Irish Soda Bread

Irish Soda Bread

In honor of St. Patrick’s Day, here’s a winning recipe for Irish soda bread. The basic traditional version calls for flour, buttermilk, baking soda, and salt. I’ve gussied it up a little bit and added citrus zest, raisins and currants. It’s also good with some candied orange peel or bits of dark chocolate, but currants…

(Includes a recipe for Irish Soda Bread)

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