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A condiment I learned about while traveling in the south. Available in many restaurants, as a condiment on the tables of diners. Then, returning home, I found a similar brand in grocery stores. I...

Thankful for generous friends. Sheila Klein offers pears each year, from her trees. The pears are picked and sorted into varieties. We bring boxes and take our selections home. I keep orca pears cool...

Salmon steaks, ideally, are from a firm fish. There's a wild taste because it's baked with the bones in and the skin is on. I tried a cajun Louisiana fish fry mix. Baking on parchment paper makes...

The highlight of my summer cooking has been preparing zucchini lasagna. This recipe will feed four. I selected a uniform shaped zucchini, medium size. Plus I ventured to try my hand at using a...

Fresh vegetables are the main ingredients to this recipe. I chopped them fairly small and uniform in size. The beef selections are stew meat, steak tips, cut-up steak or roast. Browning the beef adds...

I was recently gifted pesto on two occasions. One from Jane Stephens, who lives in town and one from Ann Maroney, who works in town. The balsamic vinegar is a bit overpowering in flavor and color....

Of the jams and jellies I make and can at home, jalapeño jelly is the most requested. Even the years I do not make it, someone will ask for it. This year I bought jalapeños from La Conner Gardens f...

Zucchini is one of those summer perpetual vegetables. It grows in abundance and if you do not garden, friends will often give away their excess. Or you can still buy them at a good price from the...

This could be served as a spicy condiment with rice and your choice of meat. I eat this as a snack, to carry me over while our dinner meal is prepared. When I began preparing Korean dishes, I started...

Serve with fresh berries and whipped cream. When the fresh berry season arrives in Skagit County, we enjoy this cake often. The vanilla flavor and crunchy edges offers so much more than what we might...

Select your steak. I chose a one pound two ounce grass-fed strip loin steak. To grill, I used an electric grill, two sided, from Pampered Chef. To oil the grill, I used a pastry brush and Safflower...

This is a layered cake with berries on the bottom and cake batter on top. Fresh picked raspberries, everbearing strawberries and wild strawberries. The wild strawberries we were gifted from a friend...

This is a water bath canning recipe for half-pint jars. I use the Instant Pot to prepare the tomatoes. I also use a hand-cranked food mill to finish processing the tomatoes. 20 medium tomatoes...

It’s rhubarb season. I let mine grow until there is a special occasion. Then I bake a dessert to enjoy with family. On this occasion, it was the dinner party to celebrate the graduation of our g...

Our herbs and flowers are flourishing in our garden! It’s quite lovely. You can pick to your taste. Fresh is always best! Most of our raised beds are a few feet off the ground. So despite the heavy r...

A flat iron steak is perfect for this recipe. After marinating the steak four hours, I used an indoor electric grill. While it was grilling, I prepped fresh veggies. I used a double sided grill from...

A Sunday evening meal that includes salmon is always enjoyable. I recently paired it with steamed brown rice and asparagus cooked in olive oil with fresh garlic. Kevin’s favorite part is the tail. Aft...

We regularly drink lemon water. This method was a game changer for us. As for preparation, it’s as simple as it gets. The result, with some added honey is so soothing. Lemons come in different s...

This recipe is much simpler than the recipe I wrote for this column in July 2016. I believe it’s quicker. You use live spot prawns. Keep them on ice until ready to cook. I cooked up two pounds of fres...

These are the ingredients I always keep on hand: milk, flour, sugar, baking powder, salt and frozen berries. Mix them all up and we have a wonderful snack and something to enjoy with the morning...

This is a recipe I learned to prepare only after I married Kevin. It was served at a tribe’s community dinner. I resolved to cook it for us, at home. The last time I prepared this meal was eight y...

This is a recipe for the air fryer. Two tips I have learned about cooking with an air fryer is to use tin foil and parchment paper. I have a basket-type air fryer. I turn the basket upside down and...

One of my Alaskan friends introduced me to this pie. Then I noticed one of my Alaskan cousins was making it. Then one of my husband’s cousins, who is part Alaska native, made it. It seemed like a mass...

Any variety of tomato would be delicious in this recipe. I used small cherry tomatoes, cut in half or thirds. Cutting tomatoes allows the flavor from the tomatoes to intermingle. I checked my raised...