When I find myself with more ripe juicy peaches than I can eat, I bake something delicious with them
There’s nothing better than fresh anything.
We don’t usually do things in the traditional manner up here on July 4.
The first tastes of spring for me are rhubarb, fresh-caught fish from Kachemak Bay and chives.
This tasty salad is packed with lots of goodies and is substantial enough to be a main course.
Recall when you tried sriracha for the first time?
What makes you forget about this insanity right now?
This week’s recipes: Chicken Marsala and Pisciotta olive oil cake.
Basic salmon patties can be used in an assortment of meals.
Join me in the kitchen, if only in spirit, and make a pot of soup from scratch.
One of the best batches of beef barley soup I’ve made.
Recipes: Crisp Gnocchi and Brussels Sprouts in Brown Butter, Breakfast Slab Pie
It’s time for something different.
The oysters farmed in Kachemak Bay are some of the best anywhere.
Huge, juicy shrimp dripping with butter, garlic, Worcestershire sauce, and spices
Thanksgiving and Christmas are not the times when you should exercise your kitchen skills.
From year to year, the guests at our table may have changed, but the food served hasn’t much at all.
Fall brings us pumpkins, squash, mushrooms, cranberries, apples and pears. I love them all.
I wanted to share a gloriously puffed-up Parmesan, Fontina, and country ham-studded Dutch baby.
What in the world are we all going to do with all the raspberries we picked and froze?
