Fall and winter seem to be better suited to a bowl of piping hot whole grains. But I’ve been missing my oats and decided to make a big batch of chilled fresh muesli to have on hand. Muesli is often made with uncooked oats, dried and fresh fruit, nuts and very little, if…
(Includes a recipe for Chilled Oatmeal Muesli)
Lemon Verbena Crème Fraîche Ice Cream A beautiful coupling of two of my favorite flavors–bright lemon verbena and tangy crème fraîche–in an easy no-cook ice cream recipe. There are so many possibilities to vary this as well, including adding some fresh blueberries or peaches into the mix. Crème fraîche, a cultured French-style cream, is now more…
(Includes a recipe for Easy Lemon Verbena Crème Fraîche Ice Cream Recipe)
(Includes a recipe for Fresh Spring Rolls with Crab)
This limeade, inspired from a Nimbu Pani (Indian spiced lemonade) recipe I posted for Sukhi’s, is refreshing on a hot summer day. Rim the glass with flake salt (and, if you’re feeling adventurous, a few toasted and ground cumin seeds). Garnish with fresh mint, basil, or lemon verbena leaves. To make Hard Limeade,…
(Includes a recipe for Limeade with Mint and Basil)
Mention “kimchi” and watch many people squinch up their nose. Admittedly, it has a bit of a stinky reputation but I love just when it’s about to turn funky yet still maintains crunch and vigor. For the kimchi averse, I came up with this quick recipe that does not require fermentation as traditional kimchi does. I…
(Includes a recipe for Easy Fresh “Quick Fix” Kimchi)
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)
(Includes a recipe for Root Vegetable Tagine with Preserved Lemon and Olives)
This recipe accompanies an excerpt from Alison Singh Gee’s book, Where the Peacocks Sing: A Palace, A Prince, and the Search for Home.
(Includes a recipe for Chai, Indian Spiced Tea)
These can be made in any size jar, just be sure to sterilize it first. Use about 1 tablespoon salt per lemon. Don’t be afraid to push the lemons into the jar, squeezing out the lemon juice, and leaving enough room at the top for additional salt and lemon juice to cover. Recipe and Photos…
(Includes a recipe for Preserved Lemons Recipe)
