This Alaska-style version of TikTok’s sushi bake is a primo way to use frozen salmon
I’ve been influenced to try a TikTok dish called the salmon sushi bake that’s been making the rounds. Turns out it’s a primo way to use frozen fish.
I’ve been influenced to try a TikTok dish called the salmon sushi bake that’s been making the rounds. Turns out it’s a primo way to use frozen fish.
Made with store-bought puff pastry on top, this pie both beautiful and fast to pull together for a dinner party. Uses halibut or cod and a little smoked salmon.
Join us for a reading of writing from the pandemic years and the launch of Issue 6 of Chatter Marks, the Anchorage Museum journal, which collected all the writing from the Neighbors Project.
The dish is one of those simple Southern miracles that takes a bag of beans, a little meat, and a few vegetables and turns it into smoky, silky brilliance.
Miss the grandeur of that swanky, old-fashioned Anchorage department store? You can still make the soup!
An explainer story for Edible magazines nationwide about how wild salmon connects consumers to landscapes and small fishing families in Alaska.
This recipe uses napa cabbage, carrots, daikon, onions, Korean red pepper powder or gochugaru, and green onions with lots of garlic and ginger. A paste of rice flour, sugar, and Sprite fuels its ferment.
This blog is a safe space for store-bought crust. Especially if it’s full of homemade pumpkin butterscotch pudding.
With a Bon Appétit cover and a new cookbook, the fishermen-businesswomen are elevating Alaska cuisine and their brand. None of it comes easy.
Real pumpkin spice is cheap and delicious (and unlike Starbs, it doesn’t taste like a candle smells)