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)
Turmeric, known for its anti-inflammatory properties among other healing powers, is a wonderful spice to add to your repertoire. A dusting of powdered turmeric, also known as “Indian saffron,” adds color as well as a light peppery flavor to dishes. This turmeric-laced vegetable salad is one of many recipes I’ve developed for (Includes a recipe for Roasted Turmeric Cauliflower with Potatoes and Golden Yogurt Recipe)
I like to make a big bowl of some type of whole grain salad early in the week and keep it in the refrigerator for an easy lunch or a mid-morning bite after a work out. Bulgur, wheat berries that have been parboiled then dried and cracked, makes for delicious cold or warm dishes and…
(Includes a recipe for Bulgur Salad with Golden Raisins Recipe)
Fruit gelées or pâte de fruit offer small bursts of concentrated flavor. They’re often served as mignardises or pre-dessert in French restaurants. I think they’re perfect with afternoon tea or as hostess gifts. Guests always ooh and ahh when you present them at the table and although they look time-consuming, the active time is really…
(Includes a recipe for Fruit Gelées Recipes)
A hint of Calvados elevates these fruit candies from child’s play to adult treats. We used unsweetened applesauce in place of fresh fruit concentrate for both texture and flavor. These are much easier than they look. Once you get the hang of it, experiment with your favorite flavors. Fruit gelée base recipe adapted from (Includes a recipe for Apple-Calvados Fruit Gelée Recipe)
