Peaches Poached in Lillet Blanc

Peaches Poached in Lillet Blanc

When I lived in Provence, we used to pick pêches de vignes, a rare fuzzy heirloom variety of peach, direct from our trees; they are delicate in flavor with lovely blush colored streaks throughout the flesh.  If you don’t have access to wild peaches, use ripe yet slightly firm and blemish-free fragrant white peaches.  Substitute…

(Includes a recipe for Peaches Poached in Lillet Blanc)

Continue reading

Chilled Oatmeal Muesli

Chilled Oatmeal Muesli

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)

Continue reading

Lemon Verbena Crème Fraîche Ice Cream

Lemon Verbena Crème Fraîche Ice Cream

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)

Continue reading

Fresh Spring Rolls with Crab Recipe

Fresh Spring Rolls with Crab Recipe

My friend, Danny, who worked on the Saga, the boat that would later be featured on the popular and dramatic show, Deadliest Catch, is also generous when it comes to sharing his reserve of sweet and delicious opilio crab.  I grew up eating blue crabs from the Gulf of Mexico and have a special place ...

(Includes a recipe for Fresh Spring Rolls with Crab)

Continue reading

Limeade with Mint and Basil

Limeade with Mint and Basil

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)

Continue reading

Memories of My Gesha: Tasting Panama’s Coffee Country + Sleep and Eat in Boquete

Memories of My Gesha: Tasting Panama’s Coffee Country + Sleep and Eat in Boquete

Guest Article By: Mario Stojanac     Regardless of its veracity, the story of the discovery of coffee is charming enough to lend itself a little believability. As the story goes, an Ethiopian goatherder named Kaldi noticed his goats were very energetic once they fed on a unique looking red bean. He tasted the beans, marveled at the flavour ...

Continue reading

Easy Fresh “Quick Fix” Kimchi

Easy Fresh “Quick Fix” Kimchi

“We reject certain food because it is rotten. Certain food we can see is fresh. But there is this creative space between fresh food and rotten food where most of human culture’s most prized delicacies and culinary achievements exist.” –Sandor Katz, The Art of Fermentation.

(Includes a recipe for Easy Fresh “Quick Fix” Kimchi)

Continue reading

A Salad Sundae

A Salad Sundae

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)

Continue reading

Breakthrough Buttermilk Biscuits

Breakthrough Buttermilk Biscuits

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)

Continue reading

Raw Shaved Asparagus Salad

Raw Shaved Asparagus Salad

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)

Continue reading

Raw Asparagus Salad with Lemon Vinaigrette

Raw Asparagus Salad with Lemon Vinaigrette

Editor’s Note: This is a guest recipe post by prolific food blogger, Maya Evoy, who recently left sunny California with her husband and three children for an adventure on Alaska’s gorgeous Kenai Peninsula. “So far,” Maya says, “it’s been the adventure of a lifetime as we’ve started our life over from scratch.” Read more about ...

(Includes a recipe for Raw Asparagus Salad with Lemon Vinaigrette)

Continue reading

Cancun – Riviera Maya Wine and Food Festival is a Fiesta Worth Devouring

Cancun – Riviera Maya Wine and Food Festival is a Fiesta Worth Devouring

Guest article by: Mary Luz Mejia While the wet snow pelted winter weary Canadians mid-March, Cancun and the Mayan Riviera got caliente for their second annual Wine and Food Festival. With over 25 events spanning four days on the shores of turquoise blue Caribbean waters, the stellar line up of star chefs from around the globe ...

Continue reading

Tepary Beans with Salsa Verde

Tepary Beans with Salsa Verde

After a copious brunch, take this winding path behind the Loews Ventana Canyon Resort to take in a skyful of Saguaro, clouds and water.    

(Includes a recipe for Tepary Beans with Salsa Verde)

Continue reading

Natural Easter Eggs

Natural Easter Eggs

  Natural Easter Eggs by Christa Montgomery   Every time I cut into a beet and see the rich red color, I think about how great a dye it would be, and with Easter around the corner, I wondered if I could dye eggs with all-natural colorings, including beets. After reading a few online articles, I decided that the candidates for natural ...

(Includes a recipe for Natural Easter Eggs)

Continue reading

Lemon Raspberry Rolls

Lemon Raspberry Rolls

  I love these sweet and tart Lemon Raspberry rolls, flecked with vanilla bean and drizzled with lemon sugar.  I tried them at a coffee shop in Anchorage and was pleasantly surprised to discover that they were lovingly made by a fellow Southerner.  ANNA THOMAS, from South Carolina, bakes everything from maple-bacon biscuits to dark chocolate ...

(Includes a recipe for Lemon Raspberry Rolls)

Continue reading

Passover: From Russia, with Love

Passover: From Russia, with Love

Editor’s Note: This is a guest article with photos by Blair Chavis*. Food is integral to nearly every Jewish holiday, but when Passover arrives, food plays a leading role. The eight-day holiday, which begins tonight, kicks off with two epic dinners called Seders the first two nights.  Families sit around a large table and read aloud ...

Continue reading

Eda’s Chicken Soup with Matzo Balls

Eda’s Chicken Soup with Matzo Balls

“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)

Continue reading

Book Giveaway: WHERE THE PEACOCKS SING by Alison Singh Gee

Book Giveaway: WHERE THE PEACOCKS SING by Alison Singh Gee

Enter to win the new memoir by Alison Singh Gee.  Isn’t the cover gorgeous? Amy Tan, author of THE JOY LUCK CLUB, writes: “Alison Singh Gee is a raconteur with deadpan humor and a shining purpose.  We gladly enter her ever-changing adventure in India–a glorious life of former expectations freed by the unexpected.”   Ever wonder what it ...

Continue reading

Root Vegetable Tagine with Preserved Lemon and Olives

Root Vegetable Tagine with Preserved Lemon and Olives

My quest to eat more plants is in full swing.  Here are some of our favorite vegetarian recipes from this past month: Pasta with Butternut Squash, Sage, and Pine Nuts from the Kitchn Corn Cakes with Tomato Avacado Relish from Annie’s Eats, originally from Sara Foster’s Southern Kitchen Tofu Tikka Kebabs from Meatless Celebrations Variegated Spiced Latkes, topped with ...

(Includes a recipe for Root Vegetable Tagine with Preserved Lemon and Olives)

Continue reading

WHERE THE PEACOCKS SING by Alison Singh Gee

WHERE THE PEACOCKS SING by Alison Singh Gee

  Here’s a peek into Alison Singh Gee’s new book, and check out Hoti Lal’s top-secret recipe for the best chai on the planet. Namaste and enjoy!  And don’t forget to enter to win a copy.     Fear of Flying I never knew peacocks could fly. I never knew they could do much of anything. As a child growing up ...

Continue reading