thyme out
By Angela Denstad Stigeler   After Easter’s come and gone and spring seems to have arrived in earnest, it feels good to take a break from hot cooked food and compose a cooler meal. A chef’s salad is just right for the occasion, tossing a mélange of meats and vegetables all together—espec...Read More
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By Angela Denstad Stigeler Of all the kitchen company one could keep, some buttery little British-style biscuits are by no means among the unwelcome. In fact, a little almond cookie never hurts, whether nibbled alone as an anytime snack, dunked in coffee, milk or tea, served atop ice cream, or as a ...Read More
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By Angela Denstad Stigeler Spring has sprung — on the calendar if nowhere else, so it’s time to search for any signs of it we can plate up. Although this time of year has never been one of wanton extravagance, we can still find a few greens: spring onions, snow peas, a few delicate asparagus [.....Read More
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By Angela Denstad Stigeler When I recently stumbled upon this recipe, I was amused by its recommendation, which proclaimed, “Never underestimate the power of hot cheese.” While cheese in all its glorious diversity is certainly a culinary bigwig, it doesn’t often get to take center stage. While...Read More
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By Angela Denstad Stigeler It’s coming up on St. Patrick’s Day again, right when we’re all yearning to see a bit of green. Rather than dye any desserts, I’m going to enjoy a basic Bundt cake with a couple of traditional Irish additions. If you’re thinking of the usual alcohol-based fortifi...Read More
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