Listings for: Recipes

Kirsten prepared Alaska king crab beignets when she appeared on NBC’s TODAY show. Variations for baked gougère and poached dumplings are included below. Print Alaska King Crab Beignets Author: Kirsten Dixon Serves: 24   Ingredients Canola oil for frying 6 tablespoons unsalted … more →

This recipe is just for the salad. Click here for the Alaska king crab gougères recipe. Print Fall Herb Salad with Toasted Hazelnuts and Crab Gougères Author: Kirsten Dixon Recipe type: Salad Serves: 4   Ingredients 4 cups arugula 1 cup flat-leaf parsley … more →

Print Roasted Kabocha Squash Soup with Poached Crab Dumplings Author: Kirsten Dixon Recipe type: Soup Serves: 4   Ingredients 1 tablespoon olive oil 1 clove garlic, minced 1 leek, trimmed, washed, and sliced 2 cups roasted kabocha squash meat 3 cups chicken stock … more →

I’ve finally had to face it. The forecast has been calling for temperatures in the lower forties this week and I’ve been noticing a suspicious number of buildings boarding up along the Homer Spit. A whole family of Spruce Grouse … more →

Along the pathway near my herb garden, right across from the chicken coop, is a long hedge of blackcurrant bushes. I planted them about 15 years ago and they have become so integral to my cuisine, I can’t imagine life … more →

It was pouring rain on Wednesday but I braved the local farmer’s market anyway. I wanted to find some nice herbs, which the market was a little light on, but I brought home some incredibly beautiful red and yellow bulb … more →

When I started learning how to cook more than thirty years ago, culinary education was hard-won. Gruff French chefs were reluctant to give up cooking secrets, culinary school wasn’t considered a mainstream education choice, and gourmets were usually a little … more →

Culinary educator and Japanese food expert Elizabeth Andoh spent last week with us at our cooking school teaching us how to prepare many different Japanese culinary techniques and dishes. One of the most popular lessons was the one on how … more →

My brother-in-law Heath is living in Kabul, Afghanistan. It’s ridiculous to think of him so far away. It seems like yesterday he was grilling salmon and reindeer sausage on his oversized grill in the backyard of his midtown home in … more →

On a recent cruise through a local bookstore, I picked up a cookbook titled “A Complete Idiot’s Guide to Eating Raw.” I figured that if I wanted to learn about a new subject, I might as well start with a … more →