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Kirsten Dixon

Editor's Note : Kirsten Dixon is off this week, but as cookout season heats up, enjoy this summertime-ready recipe! This article originally appeared July 3, 2011...

Kirsten Dixon

Editor's Note : Kirsten Dixon is off this week. We're republishing a spring recipe from April 2011. Enjoy!

We spotted two returning trumpeter swans a few days ago and I swear I heard a duck quack early this morning. Suddenly, in the light of day, all my windows badly need washing. It’s breakup in Southcentral Alaska, a time of year that offers a particular kind of beauty...

Kirsten Dixon

I'm spending the week in New York City and one of the many interesting experiences I'm having is my first trip to Brooklyn. I take the subway (a big adventure for me) from Manhattan to visit the Prospect Park home of famed cookbook author Arthur Schwartz.

Schwartz is noted for his expertise in food history, among other topics. His pre-war apartment is filled with books, art and mementos from a lifetime of research and travel. He collects ceramics and Schwartz stops mid-sentence to excitedly explain several of his more unusual pieces as we walk past them. He has authored seven cookbooks on topics ranging from Yiddish cuisine to Southern Italian cooking. On my visit, I learn about his neighborhood, how to properly cut a bagel, and what rugelach is...

Kirsten Dixon

Editor's note: This article was originally published April 23, 2011

It's a funny thing, but in all the years I have been cooking, I have never prepared Parisian-style macaroons (or macarons as they are correctly spelled in France). I have eaten my fair share and I have purchased premium macarons in fancy shops in Paris, wrapped in silky bright tissue. I have been given macaroons as end-of-meal gifts at fancy restaurants, tied up in ribbon and cellophane. But, even despite the macaroon craze that seemed to sweep the States over the past 10 years, I've just never gotten to it...

Kirsten Dixon
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French macaroons

3/4 cup almond flour 1 cup confectioners' sugar 2 large egg whites, room temperature (older rather than fresh if possible) 1/4 teaspoon cream of tartar 1/4 cup sugar 3/4 cup berry jam, for filling

Preheat the oven to 325 degrees Fahrenheit...

Kirsten Dixon

When I was younger, my husband and I owned a small fishing lodge in the backcountry of Alaska. This was long before the modern mix of tourism in Alaska today. In the early days, it seemed, travelers who found their way to our little lodge were rugged outdoor individuals who wanted to catch salmon. Nearly all of our guests were men, and many were German or from German-speaking Europe. They wore vintage green military sweaters and pants, brought me bags of chocolates from the Frankfurt airport, and they loved the mystique and adventure of the wildness of Alaska. One guest bought the plaid shirt from Carl’s back to wear home to Vienna...

Kirsten Dixon
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Pasta Primavera 1 pound farfalle (large bowtie pasta) Olive oil 10 cherry tomatoes, halved Salt and freshly ground pepper to taste 1 teaspoon apple cider vinegar 1 small head broccoli, trimmed and cut into florets 1 small bunch thin asparagus (about eight spears), trimmed 1 medium zucchini, trimmed,...
Kirsten Dixon
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Corned Beef Hash 1/4 pound Alaska red potatoes 1/2 pound Alaska yellow-fleshed potatoes 1/2 pound mixture of root vegetables (sweet potato, turnip or other) 1 pound cooked corned beef 2 tablespoons olive oil 1 cup pearl onions, boiled and peeled 1 clove garlic, minced Salt and pepper to taste Pinch ...
Kirsten Dixon

This morning, the airstrip on our lake was so soft we couldn’t take off with any kind of load in the airplane. It’s one of the definitive signs that spring is on the way, even if there is more than 100 inches of snow still on the ground.

I have a kind of personalized sense of my Alaska year. Springtime is indicated on my calendar with the return of certain birds at the feeder, willow buds fattening up in preparation for bloom, and the snow beginning to soften. Another sure sign of seasonal change is my intense desire to wash all the windows in my house...

Kirsten Dixon
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Homemade graham crackers are simple and easy to make. We combine several types of flour along with brown sugar, spices, milk and honey....

Kirsten Dixon

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