It’s crockpot season. Snow has arrived and Thanksgiving is just around the corner making it prime time to pull out the old slow cooker and get her ready for the long winter ahead. My crockpot hadn’t seen the light of day in quite some time. I’ve had a bag of barley from ...
Pasta e fagioli loosely translates to pasta and beans. In this soup vegetables, two kinds of beans, and meat settle nicely into a thick tomatoey broth.
Not a week went by before I was finding ways to highlight those beautiful bourbon flavors in my kitchen by making this blueberry bourbon bbq sauce.
When Saturday morning rolled around, I got into the kitchen and made this almond rhubarb coffee cake. The batter alone was to die for, with intoxicating streaks of orange zest and just the right amount of cardamom.
On Sunday, we spent the day in Homer for a book signing at The Homer Bookstore and a cooking class at The Classic Cook. While sitting at the book signing table, Claire Neaton, one of the Salmon Sisters walked in the door carrying a package of wild Alaska sablefish for me…...
There’s no better time to pull out our treasured smoked salmon than during the holidays. It’s a time when we are cooking for a crowd and we are cooking to impress, to celebrate, and to give loved ones a taste of this Alaska life.