Life

Enjoy carrots with craisins

Serves: 6 to 81½ pounds little “snack” carrots 3 tablespoons butter1/4 cup sugar ¼ teaspoon (a pinch) granulated garlic1 cup Craisins or dried cranberries Cook… Continue reading

Potatoe latkes fried in oil

Servings: 4 to 65 large Russet potatoes, peeled and grated1 medium onion1 large egg, beaten2 heaping tablespoons flour, plus more as needed 1 teaspoon salt¼… Continue reading

Expresso braised pot roast with balsamic vinegar

Servings: 2, with leftoversSlow cooker: 3 quartSetting and cook time: LOW for 8 to 9 hours1½ pounds boneless chuck roast, trimmed of as much fat… Continue reading

Blend family and friends with holiday dishes

Ending on the evening of December 14, Hanukkah is already underway. After that, comes Christmas, followed by the seven days of Kwanzaa, from December 26… Continue reading

With heirloom recipes and old-world flavor, ’tis the season for nostalgia

One Christmas, I sent a loved one a box of Italian Egg Biscuits, made from an old recipe that belonged to a long-departed friend of… Continue reading

Pioneer Potluck: About pondering a “Bob word”

North Nikiski 1989 to 2015 As I start this article I am “pondering” at the fact that the past 30 years have been the most delightful… Continue reading

A red barn, a 1940 Farmall H Tractor and an heirloom apple orchard are just a few of the amenities that make Thanksgiving special at the Towanda, Pa., farmhouse home (circa 1916) of Jim and Donna Conforti, my brother and sister-in-law. From Harry's trees (named for the man who planted the trees on the property "long ago"), come heirloom Idared and Granny Smith apples, used for making Apple, Sausage and Cheese Strata, bottom left, and All-American Apple Pie, bottom right. (Photo credits: Top and bottom, center, Jim Conforti)

The Kitchen Ade: Blessings on Thanksgiving

When my brother and sister-in-law, Jim and Donna Conforti, gifted me with over ten pounds of heirloom Granny Smith and Idared apples, picked fresh from… Continue reading

A red barn, a 1940 Farmall H Tractor and an heirloom apple orchard are just a few of the amenities that make Thanksgiving special at the Towanda, Pa., farmhouse home (circa 1916) of Jim and Donna Conforti, my brother and sister-in-law. From Harry's trees (named for the man who planted the trees on the property "long ago"), come heirloom Idared and Granny Smith apples, used for making Apple, Sausage and Cheese Strata, bottom left, and All-American Apple Pie, bottom right. (Photo credits: Top and bottom, center, Jim Conforti)
This October 26, 2015 photo shows lightened cassoulet in Concord, NH. This recipe evokes some of the comfort of a classic French cassoulet, without quite so much heft. (AP Photo/Matthew Mead)

Capture the flavor and comfort of cassoulet in a healthy way

If you’ve ever spent any winter time in France, you’ve undoubtedly indulged in what I consider the ultimate comfort food of the French — cassoulet.For… Continue reading

  • Nov 24, 2015
  • By MELISSA D'ARABIAN
  • LifeFood
This October 26, 2015 photo shows lightened cassoulet in Concord, NH. This recipe evokes some of the comfort of a classic French cassoulet, without quite so much heft. (AP Photo/Matthew Mead)

Pioneer Potluck: The end of the stinky fish barrel

North NikiskiThe Cabins 1986-87 Re-cap of the Stinky Fish Barrel story: Bob and J.T. tried to blow it up — it just blew trees, limbs,… Continue reading

  • Nov 24, 2015
  • By Ann 'Grannie Annie' Berg
  • LifeFood
This Oct. 19, 2015 photo shows blue cheese and mushroom gougeres in Concord, N.H. If you're entertaining, you can't totally slack off. You just need to marry your need for fatty comforting carbs with something dressy enough to serve in polite company. (AP Photo/Matthew Mead)

Entertaining this holiday season? You need our cheese puffs

It’s holiday entertaining season, so we say bring on the fat and carbs!After all, navigating the minefield of office parties and in-laws and dinner parties… Continue reading

This Oct. 19, 2015 photo shows blue cheese and mushroom gougeres in Concord, N.H. If you're entertaining, you can't totally slack off. You just need to marry your need for fatty comforting carbs with something dressy enough to serve in polite company. (AP Photo/Matthew Mead)

Cookies for beer drinkers

Although you’ll find classics like Oatmeal Cookies, Nana’s Molasses Cookies and Russian Tea Cakes in Jonathan Bender’s “Cookies & Beer: Bake, Pair, Enjoy,” this newly… Continue reading

This Oct. 5, 2015 photo shows harvested vegetables in Concord, N.H. For food safety reasons, Thanksgiving leftovers should be cleared from the table and refrigerated within two hours of being served. Once refrigerated, they should be consumed within three to four days. Leftovers can be frozen for three to four months. (AP Photo/Matthew Mead)

Take the mystery out of Thanksgiving math

Thanksgiving math actually isn’t all that hard. You just need to use a few basic equations. For example, to estimate the amount of wine you’ll… Continue reading

This Oct. 5, 2015 photo shows harvested vegetables in Concord, N.H. For food safety reasons, Thanksgiving leftovers should be cleared from the table and refrigerated within two hours of being served. Once refrigerated, they should be consumed within three to four days. Leftovers can be frozen for three to four months. (AP Photo/Matthew Mead)

Veterans’ day fresh in our minds

At the Cabins North Nikiski, Alaska 1986-87   Former attempts at getting the stinky barrel out of the yard ended in failed missions. Plan #5… Continue reading

Silicone baking mats are new

… Continue reading

Winter Stars are poerfully sweet and spicy

“With winter stars, it’s like you’re an archaeologist on holiday, who happens to uncover beautiful spiced almonds beneath a meringue-like layer of royal icing. These… Continue reading

Pioneer Potluck: Stinky fish barrel, part 2

North Nikiski, Alaska 1986-87 around Bob’s bon fire   In last week’s article, plans 1 and 2 did not work after they poured the big… Continue reading

Pioneer Potluck: The stinky fish barrel story

In a cabin, 1986-87 North Nikiski, Alaska We spent many, many hours around Bob’s bonfires. Once in a while we would catch a smell of… Continue reading

  • Nov 3, 2015
  • By Ann "Grannie Annie" Berg
  • LifeFood
Also known as pepitas, pumpkin seeds are nutritious. A good source of fiber, even the shells are edible.

The Kitchen Ade: Perfect season for pumpkins

I’m a year-round fan of the color orange, but never more so then now, when vividly-colored pumpkins are in season. In the weeks before Halloween,… Continue reading

Also known as pepitas, pumpkin seeds are nutritious. A good source of fiber, even the shells are edible.
This October 5, 2015 photo shows cranberry sauce, oat and flax pancakes in Concord, NH. Making your own cranberry sauce this holiday is incredibly easy and it allows you to cut the sugar content in half without anyone missing it. (AP Photo/Matthew Mead)

DIY or canned, leftover cranberry sauce makes great pancakes

In their natural form, cranberries are quite healthy, full of vitamin C and fiber and packing just 4 grams of sugar per cup. In fact,… Continue reading

This October 5, 2015 photo shows cranberry sauce, oat and flax pancakes in Concord, NH. Making your own cranberry sauce this holiday is incredibly easy and it allows you to cut the sugar content in half without anyone missing it. (AP Photo/Matthew Mead)
Kitchen Ade: Celebrate Day of the Dead with bread, chocolate

Kitchen Ade: Celebrate Day of the Dead with bread, chocolate

Now popular in the United States, the Day of the Dead holiday, which originated in Mexico, is celebrated from October 31 through November 2, and… Continue reading

Kitchen Ade: Celebrate Day of the Dead with bread, chocolate