For NYT: For Alaskan Evacuees, Home Is Gone, With No Return in Sight
I had the opportunity to write about evacuees from the typhoon in western Alaska as they arrived in Anchorage.
Remember Harry’s Restaurant French onion soup from the ‘80s? Here’s a tribute recipe.
Those earthy, buttery caramelized onions, the broth-soaked bread and toasted cheese cemented a life-long soup love. Recently, after I stumbled on an old Harry’s menu, I went on a re-creation mission.
For ADN: Raising the idea of salmon farms in Alaska, Gov. Dunleavy swims against a tide of skeptics
I wrote for Anchorage Daily News about our governor’s unlikely curiosity about farming salmon and the pushback from Alaskans across the board.
For ADN: As climate change upends subsistence, Alaska tribes and villages turn to gardens
I wrote for the Anchorage Daily News about how federal funds helped fuel tribal agriculture’s growth, and how now they’re now in question.
Make this pizza on your backyard grill for a taste of Italy
I recreated an unforgettable zucchini-blossom pizza I had while visiting family last summer in Italy, made with torn pieces of burrata, savory grilled zucchini, caramelized shallots and lots of fresh basil.
For NYT: At the Alaska Summit, an Unlikely Local Dish Gets a Cameo
In the wake of the Trump/Putin summit on Ukraine, someone found a menu for their planned luncheon on a hotel printer. One dish had Alaskans scratching their heads: halibut Olympia.
For NYT: Coverage of the Putin/Trump summit
I got the chance to work for the New York Times over the week leading up to the Putin/Trump summit on Ukraine. Here are the stories we produced.
Discover these hauntingly great chocolate chip cookies ‘cockaigne’
I was on a road trip with my cousin, and came into a baggie of chocolate chip cookies made by one of her friends that were so toasty and chewy they haunted me until I tracked down the friend and asked for the recipe. She told me it came from an old edition of “Joy of Cooking” and was called “Chocolate Chip Cookies Cockaigne.”
Turn last night’s salmon leftovers into savory hash and eggs with fresh herbs and Tabasco cream
If you’ve got salmon leftovers, you’ve got everything you need to make savory salmon hash as a base for a delicious, high-protein breakfast that you can take to the next level with a spicy dollop of Tabasco sour cream and a scattering of herbs.