This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

Mahi-Mahi can be grilled on the barbeque, on a cast-iron grill, or on a George Foreman grill. Halibut, tuna, shark, or swordfish may be used in place of mahi-mahi. The coconut sauce makes it truly Polynesian. ...

This is the night mom takes the kids skating or to the movies and dad invites the guys over for a friendly game of Texas hold’em. Dad, you can use the crock pot and start cooking the pork before you head off to work in the morning. Once you’re home from work make the gravy ...

This French country dish from the Savoie region is reminiscent of gratin with the heavy cream, potatoes, bacon and cheese.  It is perfect for warming up after an afternoon on the ski slopes.  Make ahead, omitting the cream, until ready to bake.  Serve it with a green salad and a white wine like Apremont.  (Let’s not get ...

  Manila clams are similar to “steamer clams” of the Pacific Northwest and “little neck clams” of New England’s Atlantic coast.  They are common fare in the South Pacific where Polynesians gather them daily and sell them in coconut-leaf baskets for about USD $2.50 a kilo (2.2 pounds).  Manila clams have a slightly thinner shell ...

One of my favorite vegetables is eggplant…those big beautiful dark purple globes…sliced thin, breaded and fried then slathered with butter.  When I was a kid my Auntie Babe made eggplant just like that and I would stand next to the counter waiting for a crispy disc to land on my plate.  She didn’t salt the ...