Soft-boiled eggs have been making a culinary comeback in recent years, like a vintage classic given new life. However, home cooks tend to be as intimidated of them as poached eggs. I get it. I’ve been intimidated of them my entire life.
I’d like to hope that we enter into each new year with a sense of optimism and possibility. We get a clean slate, a fresh start, a blank page on which to leave our mark. Now that it’s 2017, I am excited to share with you a bit of important news.
Summertime in Alaska always includes many varieties of fresh, ripe local berries. Whether you’re choosing your berries at a farmer’s market or going berry picking in the wilderness, summer berries are always a family favorite. They are also a favorite in my kitchen because they are so versatile in recipes.
After all of the holiday cooking and baking, the last thing I wanted to do was make another trip to the store. I pulled a can of coconut milk and garbanzo beans out of the pantry, inspiration struck, and a satisfying new recipe was born – Chickpea Curry with Kale.
It’s April, Easter is almost here, the snow has melted, and the sun is shining brightly outside until nearly 9 p.m. on these Alaska days. Along with the daylight, the food coming out of the kitchen is getting lighter and brighter every day as well.