thyme out
By Angela Denstad Stigeler Easter weekend brings out all sorts of pastel flounce and lace and usually goosebumps, too, as many eager-for-spring girls try out their new lightweight wear—even if it’s back to boots on the morrow. Although I admire the determination of those who try so very hard to ...Read More
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By Angela Denstad Stigeler Since you never know what spring will be like, it’s good to have a couple of options in how you prepare your ingredients. This recipe is sort of like throwing an extra blanket over a Caesar salad. So if you can sense your guests might better appreciate a little something...Read More
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By Angela Denstad Stigeler We’re starting a season where many of us try to lighten the menu a little, and switching from meat to fish fits the bill. What’s more, the health benefits of omega-3 fatty acids found in some fish are widely recognized. Although canned salmon is a great source of these...Read More
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By Angela Denstad Stigeler Most would say there’s nuttin’ special about mutton—even the shepherds who raise it. But in Ireland, where sheep are common, and have historically been more valued for their milk and their wool than for their meat, it’s not the lamb but the oldest of the herd that ...Read More
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By Angela Denstad Stigeler March looks to be roaring in like the king of the jungle, so perhaps we can appease the beast with a regional treat. A traditional “pudding” more in line with what we may consider a cake, Malva pudding is a homespun delight of Cape Dutch origin from South Africa. There...Read More
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