It’s crockpot season. Snow has arrived and Thanksgiving is just around the corner making it prime time to pull out the old slow cooker and get her ready for the long winter ahead. My crockpot hadn’t seen the light of day in quite some time. I’ve had a bag of barley from ...

Two bags of Alaska Grown carrots showed up at the restaurant for the chef to try, courtesy of a local farmer. They had just recently been pulled from the ground, but they were clean and symmetrical, portioned evenly into two clear plastic bags, each with a wooden tag.

I miss Indian food. I especially miss it in the fall, when the turmeric-colored leaves on the trees immediately make me crave warm spices, like garam masala and cardamom. The Kenai Peninsula is desperately lacking in the area of Indian cuisine, and while I’m admittedly no ex...

Pasta e fagioli loosely translates to pasta and beans. In this soup vegetables, two kinds of beans, and meat settle nicely into a thick tomatoey broth.

This beet salad is much more beautiful and appetizing than the stuff of my past and with this recipe, a tragic food memory has come full circle.

Not a week went by before I was finding ways to highlight those beautiful bourbon flavors in my kitchen by making this blueberry bourbon bbq sauce.