Life

This June 24 photo shows a recipe for kelp noodles and cabbage in Coronado, Calif. This dish is from a recipe by Melissa d’Arabian. (Melissa d’Arabian via AP)

For a deceptively simple cabbage and noodle saute, use kelp

The healthy noodle market is booming, thanks to low-carb fans, and so it’s no surprise that kelp noodles, which used to be a specialty-store item… Continue reading

  • Aug 15, 2017
  • By MELISSA D’ARABIAN
  • LifeFood
This June 24 photo shows a recipe for kelp noodles and cabbage in Coronado, Calif. This dish is from a recipe by Melissa d’Arabian. (Melissa d’Arabian via AP)
This July photo shows Korean-style grilled short ribs in New York. In general, short ribs have to be cooked either low and slow, or very quickly over high heat so that they don’t become tough. This recipe calls for almost flash grilling, just 3 or 4 minutes on each side. (Katie Workman via AP)

COOKING ON DEADLINE: Korean-Style Grilled Short Ribs

Those who love short ribs LOVE them. Those who haven’t cooked them at home before might be a little intimidated by them. Let’s bridge that… Continue reading

This July photo shows Korean-style grilled short ribs in New York. In general, short ribs have to be cooked either low and slow, or very quickly over high heat so that they don’t become tough. This recipe calls for almost flash grilling, just 3 or 4 minutes on each side. (Katie Workman via AP)

Pioneer Potluck: A summary of summer

Ricks Ranch, North Nikiski Seems like summer was not even here and we are on the corner of fall and into winter! The rain has… Continue reading

  • Aug 15, 2017
  • By ANN ‘GRANNIE ANNIE’ BERG
  • LifeFood
This June 2 photo provided by The Culinary Institute of America shows a grilled white pizza with cockles, lemon and kale. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

This pizza captures the taste of New England clam chowder

Fresh shellfish is one of the hallmarks of a good summer vacation, and it is best eaten barefoot with a sea breeze and chilled rose.… Continue reading

  • Aug 15, 2017
  • By The Culinary Institute of America
  • LifeFood
This June 2 photo provided by The Culinary Institute of America shows a grilled white pizza with cockles, lemon and kale. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)
An angler fillets his sockeye salmon caught on the Kenai River near the confluence with the Russian River on June 11. Many successful fishermen can their catches to preserve them for the winter. The Cooperative Extension Service has some helpful suggestions to ensure the process is done safely. (Elizabeth Earl/Peninsula Clarion)

Canning your catch

If the fishing is good, it’s important to keep in mind how to preserve salmon for when the fishing is bad. Canning provides a good… Continue reading

An angler fillets his sockeye salmon caught on the Kenai River near the confluence with the Russian River on June 11. Many successful fishermen can their catches to preserve them for the winter. The Cooperative Extension Service has some helpful suggestions to ensure the process is done safely. (Elizabeth Earl/Peninsula Clarion)

Peninsula food hub expands to Anchorage

The Kenai Peninsula Food Hub is expanding its reach to Anchorage with a weekly pickup in Spenard. The new location will open July 8 at… Continue reading

This June 16 photo provided by The Culinary Institute of America shows on-the-go cereal balls in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

Take your morning bowl of cereal on the road

College kids love cereal, and that is an indisputable fact. Even if they don’t love it going in, they’ll probably be hooked by the third… Continue reading

  • Jun 27, 2017
  • By The Culinary Institute of America
  • LifeFood
This June 16 photo provided by The Culinary Institute of America shows on-the-go cereal balls in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

Pioneer Potluck: My family, Estes Park, Bernie and bikinis

Boulder, Colorad0, 1995 Bernie and Ann’s trip to Colorado, continued On our trip to Estes Park, it was so crowded and full of stores, I… Continue reading

  • Jun 27, 2017
  • By ANN ‘GRANNIE ANNIE’ BERG
  • LifeFood
This June 16 photo shows a three-melon soup in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

Three Melon Soup is a summer showstopper

Three Melon Soup, a real showstopper, is as much fun to look at as it is refreshing to eat. The key, though, is to start… Continue reading

This June 16 photo shows a three-melon soup in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)
This June 1 photo shows a berry clafoutis in New York. This dish is from a recipe by Katie Workman. (Sarah E Crowder via AP)

COOKING ON DEADLINE: Summer Berry Clafoutis

One of the great, great, great (three times, that’s how great it is) pleasures of summer is figuring out what to do with all that… Continue reading

This June 1 photo shows a berry clafoutis in New York. This dish is from a recipe by Katie Workman. (Sarah E Crowder via AP)
This May 24 photo shows a strawberry-rhubarb crisp at the Institute of Culinary Education in New York. This dish is from a recipe by Elizabeth Karmel. (AP Photo/Richard Drew)

Summer treat: Hot fruit crisp topped with vanilla ice cream

The crisp, cobbler, crumble, grunt, slump or buckle. What do these all have in common? They are all fruit desserts baked with a sweet “pastry”… Continue reading

This May 24 photo shows a strawberry-rhubarb crisp at the Institute of Culinary Education in New York. This dish is from a recipe by Elizabeth Karmel. (AP Photo/Richard Drew)
This June 11 photo provided by The Culinary Institute of America shows Sri Lankan crab curry in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP).

Try crab curry from Sri Lanka that’s exploding with flavors

As any fan of celebrity chef Anthony Bourdain knows, food is more than raw ingredients. To understand a bowl of noodles or a perfectly formed… Continue reading

  • Jun 20, 2017
  • By The Culinary Institute of America
  • LifeFood
This June 11 photo provided by The Culinary Institute of America shows Sri Lankan crab curry in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP).
This June 12, 2017 photo shows a meat and potatoes steakhouse salad in Coronado, Calif. This dish is from a recipe by Melissa d’Arabian. (Melissa d’Arabian via AP)

Meat and potatoes can be made healthier as a dinner salad

Generations of Americans have grown up heralding meat and potatoes as the classic dinner of choice. Who doesn’t love the taste of that time-honored combination,… Continue reading

  • Jun 20, 2017
  • By MELISSA D’ARABIAN
  • LifeFood
This June 12, 2017 photo shows a meat and potatoes steakhouse salad in Coronado, Calif. This dish is from a recipe by Melissa d’Arabian. (Melissa d’Arabian via AP)
This April 6 photo shows a fried halibut fish sandwich in New York. This dish is from a recipe by Katie Workman. (Sarah E Crowder/Katie Workman via AP)

COOKING ON DEADLINE: Halibut Fried Fish Sandwich

I love a deep-fried, puffy-battered fish sandwich, with a tempura-like coating, but I’m not doing that at home. That’s for an indulgent summer seafood shack… Continue reading

This April 6 photo shows a fried halibut fish sandwich in New York. This dish is from a recipe by Katie Workman. (Sarah E Crowder/Katie Workman via AP)

Pioneer Potluck: Mom, her purple hat, and leaving the Denver Airport

Colorado vacation, 1995 Author’s note: This article is a repeat and after reading it again, I am so surprised to see that this happened 22… Continue reading

  • Jun 20, 2017
  • By ANN ‘GRANNIE ANNIE’ BERG
  • LifeFood
This June 15 photo shows a shrimp, avocado and orange salad with spicy orange dressing in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

Shrimp salad with spicy orange dressing is tasty summer dish

Summer’s here and the time is right for summer salads gussied up with light proteins. Boiled shrimp is the perfect candidate, especially when it’s paired… Continue reading

This June 15 photo shows a shrimp, avocado and orange salad with spicy orange dressing in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)
This May 29, 2017 photo shows grilled ratatouille in Coronado, Calif. This dish is from a recipe by Melissa d’Arabian. (Melissa d’Arabian via AP)

Outdoor grilled ratatouille creates lovely summertime char

Ratatouille is a classic vegetable dish starring eggplant, zucchini, peppers and tomato that is deeply steeped in the culture of Mediterranean France. When I married… Continue reading

  • Jun 6, 2017
  • By MELISSA D’ARABIAN
  • LifeFood
This May 29, 2017 photo shows grilled ratatouille in Coronado, Calif. This dish is from a recipe by Melissa d’Arabian. (Melissa d’Arabian via AP)
This May photo shows a grilled chicken Caesar wrap in New York. The chicken can be made ahead of time, and leftover chicken can be tossed into salads, either green salads or grain or pasta salads. (Mia via AP)

COOKING ON DEADLINE: Grilled Chicken Caesar Salad Wraps

Chicken Caesar Salad is one of the world’s greatest lunches, but it isn’t the prettiest thing to eat with your hands while on the go.… Continue reading

This May photo shows a grilled chicken Caesar wrap in New York. The chicken can be made ahead of time, and leftover chicken can be tossed into salads, either green salads or grain or pasta salads. (Mia via AP)
This May 30, 2017 photo provided by The Culinary Institute of America shows a Summer Berry Trifle in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

This Summer berry trifle is perfect for a July 4 barbecue

The stars aligned when our forefathers signed the Declaration of Independence right in the middle of berry season. And while maybe that wasn’t part of… Continue reading

  • Jun 6, 2017
  • By The Culinary Institute of America
  • LifeFood
This May 30, 2017 photo provided by The Culinary Institute of America shows a Summer Berry Trifle in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

Pioneer Potluck: About Alaska summers

Fishing, camping, traveling, visitors and mosquitoes: you are truly an Alaskan if you smell like mosquito repellent and fish in the summer. Or campfire smoke… Continue reading

  • Jun 6, 2017
  • By ANN ‘GRANNIE ANNIE’ BERG
  • LifeFood