Cooking

Dining out in Croatia. (Photo by Patty Schied)

Cooking for Pleasure: Almond cake from a trip to Croatia

I should have probably titled this week’s column: “Eating For Pleasure.” My daughter, Sally and I spent the first two weeks of May traveling from… Continue reading

 

Individual eggplant parmesan rounds ready to serve. (Photo by Patty Schied)

Cooking for Pleasure: Individual eggplant parmesan rounds

These flavorful eggplant parmesans are a great side dish, especially served with roast chicken or fish. They also look great on a serving platter and… Continue reading

 

Members of the Thunder Mountain High School culinary arts team prepare their three-course meal during the National ProStart Invitational in Baltimore on April 26-28. (Photo by Rebecca Giedosh-Ruge)
Video

TMHS culinary arts team serves a meal of kings at national competition

Five students who won state competition bring Alaskan crab and salmon to “Top Chef”-style event.

 

Tortilla beef casserole ready to serve. (Photo by Patty Schied)

Cooking for Pleasure: Tortilla beef casserole for Cinco de Maya

When my kids were growing up their appetites were insatiable. Every night I had to come up with a meal to satisfy their bottomless stomachs.… Continue reading

Tortilla beef casserole ready to serve. (Photo by Patty Schied)
Chicken paprika ready to serve. (Photo by Patricia Schied)

Cooking for Pleasure: Secret to this chicken paprika is authentically fresh Hungarian spice

How to use up chicken breasts has been a life-long problem for me. While my dog was alive, I would cut up a whole chicken,… Continue reading

Chicken paprika ready to serve. (Photo by Patricia Schied)
Finished crispy shrimp spring rolls. (Photo by Patty Schied)

Cooking for Pleasure: Crispy shrimp spring rolls w/ spicy sweet chili sauce

It took me many years to feel brave enough to make my own crispy spring rolls. I always thought it was a lot more difficult… Continue reading

Finished crispy shrimp spring rolls. (Photo by Patty Schied)
Rosemary focaccia bread ready to serve. (By Patty Schied)

Cooking for pleasure: Rosemary focaccia bread

When I am lucky enough eat at good Italian restaurants in Seattle or elsewhere, the warm focaccia often served really enhances the meal. I always… Continue reading

Rosemary focaccia bread ready to serve. (By Patty Schied)
Finished chocolate apricot bars just out of the oven. (Photo by Patty Schied)

Cooking for Pleasure: Decadent chocolate apricot bars

I love apricots. I prefer fresh to dried, but I am happy to eat them either way. I purchase the large bag of dried ones… Continue reading

Finished chocolate apricot bars just out of the oven. (Photo by Patty Schied)
Pouring sauce over finished rockfish. (Photo by Patricia Schied)

Cooking for Pleasure: Alaska Rockfish for dinner

The halibut and salmon being sold right now are superb, delicious fish. But there are other options out there that shouldn’t be underestimated in terms… Continue reading

Pouring sauce over finished rockfish. (Photo by Patricia Schied)
Tortilla strips being fried in preparation as the base for this soup recipe. (Photo by Laurie Craig)

Cooking For Pleasure: A taste of Mexico in the dead of winter — tortilla soup

Many years ago on a family vacation near Zihuatenejo, we loved eating at a tiny restaurant down the beach from where we stayed. There we… Continue reading

Tortilla strips being fried in preparation as the base for this soup recipe. (Photo by Laurie Craig)
A stir fry cooked by adding vegetables in steps. (Photo by Patricia Schied)

Cooking for Pleasure: Stir fry your veggies to tantalize your taste buds

Now that the holiday season is over, you may be tired of the heavy meals and sweets you’ve been consuming for the past several weeks… Continue reading

A stir fry cooked by adding vegetables in steps. (Photo by Patricia Schied)
The author getting ready to host a holiday dinner for her family in 2022. (Photo courtesy of Patty Schied)

Cooking For Pleasure: Stuffed with turkey sandwiches? Try stuffing turkey enchiladas

Now that you have eaten all the turkey sandwiches you want, all that meat leftover from the giant carcass that has taken over your refrigerator… Continue reading

The author getting ready to host a holiday dinner for her family in 2022. (Photo courtesy of Patty Schied)
(Jessica Spengler/CC BY 2.0 DEED)

Cooking For Pleasure: No trauma pie crust (that actually tastes good)

The secret is keeping all of the ingredients very cold.

(Jessica Spengler/CC BY 2.0 DEED)
Moving with muktuk: Planet Alaska relocates to Juneau

Moving with muktuk: Planet Alaska relocates to Juneau

A new adventure in the new year.

Moving with muktuk: Planet Alaska relocates to Juneau
Pie in the Sky closes, but new venture awaits
Pie in the Sky closes, but new venture awaits
Planet Alaska: 10 things I learned at fishcamp
Planet Alaska: 10 things I learned at fishcamp
Chef Berkeley Scott, of the buoy tender Hickory, prepares two burgers to be judged on Thursday, Aug. 23, 2018. (Michael Penn | Juneau Empire)

Coast Guard chefs compete to see who can make the best burger

Culinary Specialist-3 Berkeley Scott crouched down like a golfer reading a green, his eyes just inches away from the sizzling burger. Scott, a cook aboard… Continue reading

Chef Berkeley Scott, of the buoy tender Hickory, prepares two burgers to be judged on Thursday, Aug. 23, 2018. (Michael Penn | Juneau Empire)