Archive for 2015

All about Hatch chiles

A few weekends ago I went to a Hatch chile roast .Hatch chiles are a very prized New Mexican variety. They are available fresh from August t...

I was in Alaska recently to go fishing and watch cooking demos, but more importantly to learn a bit about how Alaska helps to promote sustai...

When I was growing up we had a second freezer that I swear was packed full of halibut. My father got it somewhere and we ate it for what see...

I always have a pitcher of unsweetened iced tea in the refrigerator and this Summer I’ve been experimenting with making shrubs . I’m not a ...

I'm just back from the incredibly wild and unspoiled state of Alaska. I was on the trip with food writers and chefs as well as a seafood...

If you’re familiar with the White Lily brand, you probably know it’s a Southern company, famous for flour that is used in biscuits. It’s be...

As a Canbassador, I receive a couple shipments of fresh stone fruit from Washington State to preserve. Over the past few years I have made a...

Once again, I’m a Canbassador. That means I receive a couple shipments of stone fruit, more than enough to preserve, and I share my results ...

Years ago I wrote about Monet’s Palate , a charming film narrated by Meryl Streep. It delves into the life of Monet at his home in Giverny. ...

Cherry Vanilla Balsamic Shrub, Bourbon Cherries & Pickled Cherries Once again I’m participating in two events that dovetail rather nicel...