Stone fruit, so plump and plentiful during my years in California, doesn’t grow in Alaska. So when I have the privilege of having some stone fruit in my kitchen, I...
The subtle sweetness of this sauce with the crunch of the red quinoa make this a memorable dish. The white rice gives the recipe a traditional flair, while the quinoa...
Granola is a great breakfast treat and easy to make at home which also allows you to control exactly what goes into it, and make it rather less sugary than...
Pan de higo, or fig cake, is probably the best-known variation of this Spanish fruit-nut/seed “bread,” which is speckled with crunchy fig seeds throughout. It is a wonderful accompaniment to...
One of the things that I love most about polenta is that, despite its being nothing more than cornmeal, it feels luxurious. Compared to its down-home American counterpart, oatmeal, polenta...
My kids sometimes got annoyed with me as I worked my way through new recipes for this book. They do not want chile on their dried mango, or vermouth in...
Blackberries and blueberries are abundant and delicious in summer. Sadly, neither berry is a great candidate for drying on its own. They aren’t as deliciously chewy after drying as you...
Peeled and ready to use, mini-carrots, also called baby carrots, take just minutes to cook. In this recipe, the flavor goes up several notches thanks to the addition of sweet...