Frisée, also known as curly endive, is a bitter green in the chicory family that’s related to radicchio, escarole, and the smaller, dainty Belgian endive. Like its cousins, it has a floral quality that accompanies the bitter, and it can hold up to both cooking and heavy dressing. You’ll often find it mixed in with other salad greens—vigorous tumbleweeds of pale green that are beloved by some, hated by others. Because it holds up to heat and dressing, I love it for breakfast with a warm bacon dressing and a poached egg. The egg yolk runs and covers the whole…
Author: Chef M
A cornmeal crust keeps these chicken nuggets moist and tender. They freeze well, so make extra to keep on hand.
The lemon in my go-to brunch bread gives it a bright, sunny quality that wakes you up on a sleepy morning and pairs nicely with coffee or tea, while the poppy seeds add a welcome crunch. It’s one of my favorite muffins turned into bread, and I can’t get enough of it!
Salmon burgers are very Alaska. You can find variations of them in restaurants and homes statewide. They are at the top of the list of my favorite ways to enjoy and serve local sockeye salmon, a real crowd pleaser to make for guests. Even fish-averse kiddos tend to enjoy salmon when it comes in burger form. I admit I may even enjoy a good salmon burger more than a traditional hamburger. Gasp. While a great many salmon burger recipes call for leftover salmon that’s already been cooked and flaked, mixed with bread crumbs as a binder, I prefer to make…
Different variations on corn chowder played off ingredients that companies were trying to sell, from frozen corn to flour to sweetened condensed milk, that made it a popular recipe found in print advertisements. Chowders were frequently made in New England homes though their popularity was felt nationwide.
As delicious as it is, you really want to make sure you don’t add too much almond extract to this healthy muffin, as its strong flavor can go from “good” to “overwhelming” quite easily. And as tempting as it is to go all out with the chocolate chips, you really need only a few, as you don’t want them to overwhelm the subtler flavors of the almond and coconut.
This tabbouleh recipe features cacık, a traditional yogurt dip flavored with cucumber, garlic, and herbs. It is similar to Greek tzatziki, and pairs well with any Middle Eastern salad dish.
Our guest for this recipe was the CEO of Eastern Health, Vickie Kaminski. Vickie not only told us about the challenges of running a huge health care organization but also shared stories about travelling the world and tasting the foods of other cultures. Just recently she told me she still receives comments and questions about Chicken with Forty Cloves of Garlic. Ah, the power of television.
This reminds me of Boston Brown Bread.