I’ve long been a fan of cornmeal in sweet preparations. It’s a habit I picked up from my grandmother who loves to bake fresh blueberries into her buttery cornbread. Today, I’m offering you some delightfully moist cornmeal muffins with blood orange and rosemary.
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.
Fudge is a holiday essential. As people gather around the array of cookies and confections, there are those of us who clamor for the fudge. Families often have their secret recipes that they keep hidden, only bringing them out around Christmas.
I’m a fan of the underdog. I love to see the least likely succeed, the marginalized find a voice, and the outcast find a place to belong. While this may sound like political commentary, or perhaps a way to decide which team to root for at football games, I assure you, today we are talking about cauliflower.
When the 7.1 earthquake rocked the southcentral part of our state early this week, Alaskans picked up their phones and laptops, taking to social media in droves. Everyone from the Kenai Peninsula to Anchorage and beyond seemed to be up at 2 a.m. checking on one another, sharing stories and videos, and reading the breaking news. Text messages chimed. Phones rang. Within moments of the event, the earthquake became the common thread that stitched together a people who live miles and oceans and mountains apart in this vast state we call home. The solidarity was visible and immediate. Shared experiences unify people, rewriting our collective narrative.
I’m all about starting this new year off right beginning with breakfast each morning. There was a brief season of my childhood when I consistently ate breakfast before encountering the day, and it was my very favorite season. While my mother was more the kind of woman to skip breakfast or pour a bowl of cold cereal, my grandmother insisted on a hot breakfast each morning. As I’ve mentioned before, this is one of the many reasons I loved life at my grandma’s house.
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.
In a nod to the infamous dish Sarah Jessica Parker’s character attempts in The Family Stone, I’ve prepared for you one holiday-worthy breakfast potato frittata. A frittata is very similar to a strata, only a strata has bread baked into the egg custard, while a frittata includes no bread.
One of my favorite classic holiday flavor combinations is cranberry and orange. This year, I combined two of my most reliable cookie recipes and turned them into one chewy, gooey, citrus-scented, cranberry-studded holiday cookie. These cranberry oatmeal cookies will make a beautiful and delicious addition to any cookie spread and will make wonderful food gifts, too.