The only ingredients are milk and yogurt, and if you’d like, a jam of your choice. Ingredient quality, equipment and technique are everything.
This highly nostalgic salad is a good use for frozen Alaska berries and features a tart ribbon of sour cream running through the center.
There are a thousand iterations of the holiday pinwheel. I prefer the two-color variety. I love the look of them, like they could maybe hypnotize Batman.
These babies feature a soft pumpkin brioche dough, pumpkin-y cinnamon filling and a maple frosting you tart up with some coffee powder.
I am a firm believer that as Alaskans we should own this recipe.
The basics: a pre-baked salty butter crust, fresh berries tossed with a sweet gel, topped with maple-cointreau whipped cream.
Famously underbaked, extra sweet and buttery Mrs. Fields white chocolate chip cookies started me down this cookie road
A number of recipes for chocolate baked goods in Alaska’s historic cookbooks use sourdough discard. That sour tang seems to give sweet chocolate the perfect bite.
Here’s the pie that has an Alaska roadhouse feel but with a smooth, firm blueberry custard.
Slab-pie is kind of perfect for your end-of-school parties and first-of-the-season barbecues.