What’s for (Thanksgiving) Dinner?

What’s for (Thanksgiving) Dinner?

Thanksgiving is my favorite food holiday–both as a reminder of how much there is to be thankful for each and every day–as well as for the feast itself. I’m thankful for my family–the ones who chose to take me with them so many years ago from South Korea and raise me as their own.  I’m ...

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A Winter’s Tail: The Value of the Lesser Cuts

A Winter’s Tail: The Value of the Lesser Cuts

Because I’m a sun and sea kind of gal, fall and winter don’t come easily for me, especially now that I am as far North as I ever imagined possible.  Sure, who doesn’t love the idea of crimson foliage and warm hard apple cider-induced afternoon siestas, but when you take away all the cliché and ...

(Includes a recipe for Twice-Cooked Oxtail Stew with Prune, Tomato, and Carrot)

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Comfort Me with Rice

Comfort Me with Rice

When I was first adopted from South Korea, cookies and milk were so foreign to me and I often requested, instead, a bowl of hot steamed rice with a pat of butter for my after-school snack; a bowl of warm rice was comfort food for obvious reasons.  It didn’t last too long, though, as I ...

(Includes a recipe for Golden Carrot Rice Pudding)

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Chef Ricky Moore of Saltbox in Durham cooks up Succotash

I was recently in North Carolina visiting old friends and meeting new ones. As always, I love discovering new bites along the way. Sara Foster took me to downtown Durham to Saltbox, a walk-up window where Chef Ricky Moore cooks up fresh fish in all its glory until it runs out, which is often early ...

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North Carolina: tastes of late summer

North Carolina: tastes of late summer

  With the onset of cooler days in the Northwest, I find myself longing for barefoot afternoons and ways in which to keep the darkness at bay, including heading South to the Chapel Hill-Durham area to eat and cook with friends, including Sara Foster and Frances Mayes, who spends time at her home in the area ...

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Masala Farm Tomato Pie

Masala Farm Tomato Pie

Photo courtesy Suvir Saran by Ben Fink.

(Includes a recipe for Tomato Pie)

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Warm Beet Salad with Thunderstorm Celery Leaf and Fried Capers

Warm Beet Salad with Thunderstorm Celery Leaf and Fried Capers

Here in the Northwest, the last days of summer have already folded into the first crisp fall days, but I refuse to give up barefoot porch cocktails and al fresco suppers.  I bundle up a little more but still head out to the morning markets to pick up the last of the summer

(Includes a recipe for Warm Beet Salad with Celery Leaf, Caper, and Burrata)

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GIVEAWAY: Whole Grains by Bob’s Red Mill

GIVEAWAY: Whole Grains by Bob’s Red Mill

Every time I return from spending time with Bob Moore and the amazing people who make Bob’s Red Mill a truly unique company, I am always inspired to include more whole grains into my daily diet–as the energetic and hands-on (soon to be) 85 year-old founder of Bob’s Red Mill has done for decades–and to ...

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Grilled Oysters

Grilled Oysters recipe from kimsunee.com

I love oysters raw and served on the half shell with just a squeeze of lemon juice and maybe a dash of hot sauce.  In Louisiana, I grew up eating plump and milky Gulf oysters and then in France learned to love the flat briny versions from Cancale. In the Pacific NW, I’ve been eating ...

(Includes a recipe for Grilled Oysters)

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Dark Chocolate Brownies

darkchocolatebrownies

With pop-in guests, especially during the summer, it’s nice to have a quick go-to chocolate something to bake up at a moment’s notice.  This is a thicker, chewier, cake-like brownie recipe that I’ve come up with over many years of experimenting. As with all recipes the better the ingredients the better the final dish; since…

(Includes a recipe for Dark Chocolate Brownies)

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Peach Cardamon Frozen Yogurt

Peach Cardamon Frozen Yogurt

Recipe and Photos by Jennifer McGovern. Photo and Recipe by Jennifer McGovern When most people think of Alaska, they often think cold and not hot.  This is usually the case, even summers can be chilly, but this summer has been an exception, with record breaking temperatures.  The continuous stretch of 70…

(Includes a recipe for Peach Cardamon Frozen Yogurt)

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Spaghetti with Cheese and Pepper (Cacio e Pepe)

Spaghetti with Cheese and Pepper (Cacio e Pepe)

What to make for dinner?  Neil usually has his requests in for the following day’s meals before we have even finished our dinner from the night before; I like that he’s an enthusiastic eater. Because he spent three years in Italy as a child and still vividly recalls polenta and funghi festivals and field trips…

(Includes a recipe for Spaghetti with Cheese and Pepper (Cacio e Pepe))

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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)

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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)

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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)

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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)

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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)

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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 ...

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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)

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