SEARCH: Icelandic Food

Icelandic Food by Kay Tracy

Vestrahorn cape, Iceland

Cultural aspects of food can be varied as well as unusual. If you travel to areas outside of your home, you might have discovered this.

Little things like, in some southern states–I’m looking at you, Texas–you automatically get jalapenos instead of pickles on your burger at some places. For that reason, when venturing to other countries, it helps to have an open mind and have a willingness to try new things in the food category. This does not mean you always have to like it. Just be willing to give it a try.

Read more in SEARCH Magazine‘s Enhancing Your Horizon issue, including Icelandic recipes and an interview with master chef Jökull Tandri Ámundason.

SEARCH: Big Appliances Fight for Your Counter Space

Big Appliances Fight for Your Counter Space by Heather Roulo.

Every industry has its advancements. Pets, babies, and cooking are among those for which people will endlessly come up with new ideas.
Cooking combines both necessity and hobby. When you’re looking to make something delicious, convenience and speed become a priority. Check out various cooking options to make your life easier but remember you only have so much counter and storage space in your kitchen.

Rice Cooker

A rice cooker doesn’t sound like a necessity at first, but the ease of adding rice, salt, and water, closing the lid, and letting it cook to fluffy or sticky perfection can’t be overstated. Rice is such a common staple, figure out how frequently you have it and accept that the rice cooker is meant to be in most people’s lives. Branch out into new types of rice. Most rice cookers can also steam vegetables. Some can do even more… To read more, click on the Winter Issue here.


Hangi by Michele Roger.

A Hangi is a traditional, Maori way of cooking food from New Zealand. It’s also become a twenty-year tradition at my house with up to 350 people from all over the world in attendance.

Typically, one only experiences a Hangi when in New Zealand. But my husband and his friends have been hosting one in Detroit, creating a “home away from home” for ex-pats and Kiwis abroad through-out the United States and Canada…

To read more, click on the Winter Issue here.

SEARCH: Cooking with the Kids

Cooking with the Kids by Kay Tracy.

My stepchildren and I started cooking together when they were 3 and 5. Early lessons included cutting hot dogs with a safe butter knife, making Pylsur Pasta, stirring sauces, and baking cookies.

Along the way, they learned to stir without a splash and how to crack eggs without adding shells.

There are many reasons to cook with your children. Most importantly, it allows you to bond in time spent together and provides them a sense of accomplishment from making something and being able to eat it. It’s an opportunity to teach hygiene, like washing hands properly and cleaning up after-ward. You can also sneak in math when they measure, double, or halve a recipe.

They’ll learn even if they don’t know it. Drop-ping pasta into the boiling water from too high is not a good idea but wearing an apron and long sleeves is. Tool use, from cutting fruit or vegetables to frosting a cake, helps with hand-eye coordination. Decorating cookies at Christmas is a fun way to engage the children, even if they lick frosting off their fingers….

To read more, click on the Winter Issue here.

SEARCH: Sweet and Savory Holiday Sides

Sweet and Savory Holiday Sides by Brian and Patricia Dake.

It isn’t often we have the opportunity to feature our favorite side dishes. The recipes we share focus mainly on entrees, and for holiday dinners, the emphasis is often on turkey, ham, or roast beef.

For most people, Thanksgiving doesn’t feel like Thanksgiving without a turkey, but let’s be honest. A holiday feast is more than the meat. What makes those meals special is family, friends, and a variety of foods for everyone to enjoy. Today, we are going to share with you three of our family’s favorite holiday sides.

Garlic-Rosemary Mashed Parsnips

Consider a tasty alternative to the usual mashed potatoes. Parsnips are a member of the Apiaceae family, closely related to carrots and parsley, but unlike carrots or parsley, you can’t eat the greens. Parsnips, eaten solely as a cooked root vegetable, are often added to soups and stews for extra flavor. It’s how we first discovered them. Because we enjoy how much they enhance other dishes, we’ve created…

To read more, click on the Winter Issue here.

SEARCH: Holiday Dessert, English Trifle

English Trifle by Emerian Rich.

We’ve traced our Rich family heritage all the way back to English royalty and beyond. The other side of the fam-ily got the castle, but we poor Americans have managed to keep the traditional family desert recipe going.

Supposedly handed down from those living at Warwick Castle—and cousins to King Richard the Lionhearted—this recipe has been passed through the early American days as Quakers, to the Colorado Rockies where my grandmother and grandfather finally settled, to our house in California. Although I am sure the recipe has changed over the years—each generation substituting what was easier or available—when we make this dish, we always feel closer to our roots.

If you read my article in the Fall 2020 issue about creating a “Dumb Supper” to honor your ancestors, you might be wondering what we serve to honor our ancestors. I’m happy to share the recipe…

To read more, click on the Winter Issue here.

SEARCH: #HolidayFood Dutch Oven Citrus Chicken with Potatoes

Dutch Oven Citrus Chicken with Potatoes
by Brian and Patricia Dake.

We looked at Dutch ovens for years before we bought one. They’d been recommended highly by friends and family. With the prospect of learning a new cooking technique, we did our research and learned that Dutch ovens originated some three hundred years ago.

With the idea of making cookware more cost effective, and since cast iron cost less than brass, Abraham Darby planned to sell more cookware by making it from cast iron. In 1707, he obtained a pa-tent for the process of casting iron in sand, derived from the Dutch process of casting brass in sand. Thus, the name Dutch oven was given to the lidded cookware he produced. That name has stayed with the product.

The American Dutch oven changed over time to include a shallower pot, legs to hold the oven above the coals, and a lid flange to keep the coals on the lid.

The Dutch oven has further transformed into the modern ridge-less, leg-less enameled variety we find in modern kitchens…

To read more, click on the Winter Issue here.

SEARCH: 2020 Winter Editor’s Letter

The SEARCH: Winter 2020 issue is coming soon!
Are you ready to cook for the holidays?

Food is necessary for life. Eating well is a way to care for ourselves and others. Sure, we can slap together enough calo-ries to get us through the day, but isn’t it better to savor a well-constructed meal? Whether a late-night snack while standing over the sink or a multi-course meal, our foods tell something about our lives. Like most pleasures in life, it should be mod-erate, varied, and shared.

In this month’s issue, we take a deeper look into food be-cause eating involves more than flavor. There’s nothing quite like a beautiful cake or simple fried egg to make you feel like a success. Beyond our amazing recipes, we want you to feel at home in the kitchen. An organized and accessible kitchen re-moves frustration. Sometimes frustration is worth it, though. Children are eager learners. Teaching them can be slow and messy but is ultimately rewarding. How wonderful to help someone become more independent. From home-grown gar-dens to appliances to help you cook, there are many ways to celebrate the human conditions of hunger and satiety. Food is intention turned into reality.

Letter from the Editor,
Heather Roulo
Editorial Director

SEARCH: Balsamic Molasses Brussels Sprouts

Balsamic Molasses Brussels Sprouts

by Brian and Patricia Dake

I just love visiting farmers’ markets. I continually learn things that surprise me; for instance, how Brussels sprouts grow. I never suspected they grew on a two to three-foot stalk with axillary buds that become the sprout we eat. Of course, finding them like that, I had to buy some and experiment.

Certainly, I’d had Brussels sprouts before, served in any number of uninspiring ways. I suppose I’d thought they grew like tiny, little cabbages. Seeing them on the stalk, though, made them fun. Brian and I had our kids pick out the best stalk, and we took it home. From this excursion grew a family tradition.

I had my kids pull the sprouts from the stalk. The kids removed the outer leaves while I trimmed them, and we laughed about how they looked like baby cabbages.

Once their dad got involved in the cooking, the recipe evolved into a truly yummy creation. I have often heard that kids don’t like Brussels sprouts. That was never the case with our childrenContinue reading in SEARCH Magazine’s Spring 2020 issue.

SEARCH: Grilled Romaine Salad Recipe

As part of our Blast from the Past issue, we’re revisiting useful articles from past issues. This article first appeared in our Summer 2016 issue:

Grilled Romaine Salad Recipe

By Brian and Patricia Dake


If you’re looking for a creative salad to serve family or friends, this one’s designed to impress. Fresh, colorful ingredients delight the palate while grilling adds that ineffable taste of summer.

Perfect for a lazy afternoon outside on the patio, it can be enjoyed with cold ice tea or a crisp chardonnay. Better yet, it will please the vegans and health-conscious alike while satisfying epicureans who just want to tantalize their taste buds.

We recommend this recipe as a side dish for four. Adjust quantities for a larger party or halve ingredients to complement a cozy dinner for two…  Continue reading in SEARCH Magazine’s Summer 2020 issue.