I gave myself a challenge to make a complete summer meal with all Alaska-grown foods and settled on homemade ricotta, made from Alaska Range Dairy whole milk, homemade sourdough bread, and locally grown cherry tomatoes roasted with Cousin Emily’s honey from Twitter Creek Gardens in Homer.
The first time I dunked a french fry in ranch, I was with my cousin at the East Anchorage Red Robin behind the Northway Mall sometime in the late ’80s. I didn’t know at the time how Alaska that mouthful was.
Growing up, no party was complete without Mom’s hot parmesan-jalapeno artichoke dip, creamy and mouth-tinglingly delicious as a jalapeno popper.
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.
You don’t have to make bread. You can make yourself a cracker legend.
The best part about lox: They are so easy.
Here’s a favorite recipe that celebrates both Alaska’s sweet beets and the wide variety of eggs you can find in town, if you know where to look
It’s cheesy, hot, smoky. When you get near it, you can’t step away, and if you’re alone with it, and, say, a bag of Juanita’s corn chips, things might get a little out of hand.
I know. Cabbage isn’t sexy. But these savory pancakes will please a crowd.