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.

When Saturday morning rolled around, I got into the kitchen and made this almond rhubarb coffee cake. The batter alone was to die for, with intoxicating streaks of orange zest and just the right amount of cardamom.

As the weather warms up and the snow dwindles, making way for occasional April showers, smoothies go back on the regular rotation in our home and in homes everywhere.

While they may appear fancier and fussier than their larger counterparts, baby potatoes are, in my opinion, quite a bit easier to work with. They cook much more quickly than full sized potatoes and don’t need to be peeled or chopped.

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.

The carved pumpkins are gone, the Halloween costumes are put away, the candy is stashed for mom-supervised rationing. This year was the best Halloween yet because my 11-year-old son had the brilliant idea that he would dress up as a hot dog and my partner and I would be ketchu...

Once the pan of shrimp was cooked and photographed, I called for my oldest son – the teenaged shrimp-lover of the household – and told him there may be something he might be interested in on the dining room table. He came downstairs, took one look, and perched hims...

The bread is toasted and golden now, filling the cabin with undeniable aroma of French toast. One slice goes down on the plate, promptly smeared with sweetened cream cheese and layered with fresh strawberries, then topped with another steaming hot slice. The cream cheese begin...

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.

Weather: 59 degrees, everything is turning green outside What I’m listening to: You Will Remain, All Sons & Daughters Every year without fail, summer sneaks up on me. The spring calendar grows busier and busier, the days grow longer and longer – ...

This last week, I traveled to the the Lower 48 to make desserts for an event. It was a celebratory affair with family and friends, moments filled with hope, sprinkled with expectation. Similarly, I wanted the desserts I made to lift the spirit – to be small, beautiful bi...

“Mom, can you make me ratatouille? Just like this?” she says, shoving a phone in my face with a cartoon picture of plated food. “Um. Yeah. I can do that.” “Really?!” She’s beaming now. A welcome smile and infectious enthusiasm during C...

I had a night off from the restaurant, so I asked my wife what she wanted to do for ‘date night.’ “I want to make pizza,” she replied ahead of a long pause. “Mushroom pizza. With goat cheese.” My brain started buzzing with a recipe taking sh...

Tater tot casserole is not a dish I grew up with. I didn’t even know it was a thing. I also didn’t know that in places like Minnesota, it’s called tater tot hot dish.

If you’re looking for a show-stopping appetizer to serve at an upcoming holiday gathering, look no further than this crab artichoke dip.

My wife grew up making peanut butter balls every holiday season. She remembers mixing together the butter, peanut butter, and powdered sugar until it forms a dough that can be rolled into bite-sized balls.

Fair warning: this eggnog recipe contains raw eggs. It also contains lots of booze, which acts as a sterilizer and a preservative for the eggs and cream.