November 26, 2014
Without fail, every year after Thanksgiving, our family has reached its pumpkin saturation point.
While growing up, it was fairly routine for my family to continue to serve pumpkin pie for the remainder of our holiday celebrations, and seeing how there were very few other pumpkin-flavored options available to us at the time, we were all thrilled to partake. It’s hard to believe it sometimes, but there was life before pumpkin-flavored lattes, pumpkin brittle and pumpkin-flavored mochi. Shocking, I know.
October 28, 2014
It goes without saying that one of the best things about living in Washington are the apples.
We are the apple state, after all, and no self-respecting Washingtonian should be without at least one or two killer apple pie or apple whatever recipes up their sleeve. Considering it’s now the height of apple season around here, there really is no reason not to get in the kitchen and get crackin’.
September 23, 2014
September seems always to be a time of change and contradiction, not quite fall, not quite summer.
Warm and sunny days are often juxtaposed with cool and ever quickly-arriving evenings. This change is evidenced in my kitchen as well. I find myself reaching for recipes that feature more squash, potatoes, beets and other root vegetables. All of my dishes seem to be touched with these ingredients lately.
August 26, 2014
Back-to-school time almost always means busy, manic schedules.
To make it easier each year, I gravitate toward easy-to-throw-together meals originating with a slow-cooked main, so leftovers easily morph later in the week into quickly prepared meals using few, simple and delicious ingredients.
Kalua Pork is a family favorite and an absolutely wonderful way to make many great meals fast. Below are some recipes to help you answer that endlessly asked and panic-inducing question, “What’s for dinner?”
July 29, 2014
No matter who you are or where you live at one point or another during the dog days of summer, your mind will turn at some point toward grilling.
Regardless of what you cook, be it strictly vegetables or meat or some amalgamation of both, the undeniable allure of cooking over flame is a strong one.
Steak, grilled to crispy outer deliciousness with a meltingly soft interior is often, for us, the way to go. A naturally easy and delicious way to grill most always involves minimal prep of both meat and marinade, allowing the delicious flavors of both shine through.
June 24, 2014
Now that summer fruits are in season, if you are at all like me, you are clamoring to enjoy them any way you can.
Fruit consumption goes way up for us this time of year. We try to cram as much delicious fruit into each meal at breakfast, lunch and dinner, with fruit for snacks in between. In years past, I’ve always felt a little guilty about all the fruit we consume. It’s just so simple, so fresh and so incredibly delicious that I get a little lazy on the rest of the food options available to us.
May 27, 2014
With warmer, longer days comes the return of meals eaten al fresco. The highlight of our summertime dinner routine is eating outside as much as possible. Regardless of where we eat, on our deck, in the park or on the porch, the thrill of being outside relaxing and enjoying time together in the rarefied Northwest sun is wonderful.
There’s something about eating outside that just lowers the blood pressure, inviting us to slow down, be more present and enjoy the world around us in a way we don’t often have opportunity to do.
April 29, 2014
It’s hard to argue that few things are not improved by the addition of browned butter.
Over the course of the past few years, browned butter has pretty much taken over the world of baking. The thinking goes that any recipe that calls for butter can definitely be improved by the addition of butter that’s been melted, and milk solids that have been browned and caramelized. In my view, it’s pretty sound thinking. The alchemy that occurs when browning butter is nothing short of magical.
Browned butter adds a salty complexity to baked goods and leaves the uninitiated wondering just what makes that cookie or that banana bread they’ve just devoured more amazing than anything they’ve ever had before.
March 25, 2014
Spring is just around the corner. Can you feel it? Warmer, longer days, and daffodils and crocuses peeking through the soil all give me hope that winter day’s are almost at end.
Often, when I feel anxious for the beginning of a new season, the best way I find to welcome it into being is to begin doing so in my kitchen and, of course, by extension, onto my plate.
A light, colorful salad is the epitome of spring, particularly if it includes small micro-greens, shoots and starts. Packed with nutrients, delicious to eat and beautiful to look at, micro-greens should be in everyone’s salad at one point or another. More readily available than they’ve ever been, they are perfect additions to smoothies, stir-fry, sandwiches or on fresh roasted fish as a garnish with berries.
February 18, 2014
When I was growing up, my mother often served eggs for dinner. The idea that we could have what was usually a breakfast food for dinner was a fun and unique thing for us. For my mother, it was a great way to get a nutritious dinner on the table fast.
We had our fair share of waffles and pancakes for dinner, too, but for some reason, I remember the egg dishes the most. Most frequently, we had eggs in omelets, scrambled or my personal favorite, pan-fried in toad in the hole.