Providing of salmon, other foods to communities among multiple tribal cuts by Trump administration.
This recipe is based upon one in an old Mexican cookbook I’ve had for ages. Over the years I changed it to make it a… Continue reading
For at least 20 years, my sister Mary Watson has been making these cookies frequently, especially for her piano music recitals and music history classes.… Continue reading
When I was growing up, my parents never, ever served cooked carrots for dinner. Nor were they even mentioned as a possible vegetable option. They… Continue reading
My father really loved cinnamon rolls. In his later years I would make bargains with him in which he would make a repair for me… Continue reading
I love gumbo. Several years ago I was lucky enough to go to New Orleans and sample it at many of their wonderful restaurants. I… Continue reading
At most of the Chinese restaurants I’ve eaten at over the years, the fried rice accompanying the meal is usually quite boring. You know that… Continue reading
A few years ago when I had a bag of oranges and a half eaten bag of dried apricots, I thought a mixture of the… Continue reading
When I go to a fine restaurant and Caesar salad is on the menu, it is usually the first thing I order. When I was… Continue reading
How much are Alaskans willing to pay for produce that is homegrown? A newly published study has some answers: a significant premium, especially when they… Continue reading
Ever since I started writing this column, I have debated whether to include this recipe which I have made for many years. Although complicated to… Continue reading
This is a great way to use leftover turkey should you have any remaining from Thanksgiving. If you don’t, this casserole is very flexible in… Continue reading
For those of you who struggle with trying to figure out how to bake pies and also put a turkey in the oven on Thanksgiving… Continue reading
Many years ago when I lived in Tucson, Arizona, I was lucky enough to have neighbors of Mexican descent who were great cooks. From them… Continue reading
Whenever I get my hair done at Salon Cedar, owner Brendan Sullivan and I talk about food nonstop. During my last visit he shared with… Continue reading
For a few months now I have been craving an old-fashioned pork roast, one with the skin on that gets real crispy, sort of like… Continue reading
This is an unusual salad that I love to serve as a first course for a company dinner. The slight bitterness of the greens are… Continue reading
