Try this light salmon/corn chowder with a jalapeno kick
This salmon chowder recipe — light and smoky, with the sweetness of corn and a kick of jalapeno — is great for late summer/early fall when fresh corn is easy to get.
Dinner
Make the most tender grilled salmon with warm lemon-herb oil
The largest part of this easy/delicous recipe is just technique.
Make any Alaska seafood pasta with this Romano’s Restaurant-style Alfredo recipe
I offer you the main ingredient for many a Romano’s tribute pasta. Add shrimp, scallops, clams, smoked salmon (a little goes a long way), or top it with a sliced, breaded chicken cutlet. Turn the lights down and the Dean Martin up.
You too can make trad wife-style ricotta + honey-blistered tomatoes
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.
Green Queen spring lasagna is the medicine you need
This green sauce — made with the secret ingredient of white miso — is so rich and green, it feels medicinal.
Eat like an Italian in summer, with this chilled tomato pasta
This recipe comes straight out of my Italian family’s summer recipe canon. It requires a little forethought but comes together quickly.
Welcome more vegetables onto picky plates with addictive Buffalo cauliflower
In my ongoing quest to make food my children will eat, I stumbled on this very tasty Buffalo cauliflower.
Trade Grandma’s pot roast recipe for a new version with warm, sweet gochujang
My new favorite pot roast: a warming, sweet recipe that makes use of gochujang, a bright red, not-all-that-spicy Korean fermented pepper paste that you can get at any grocery store in Anchorage.
Alaska salmon Wellington, lighter than its beefy cousin, brings as much festive joy
A very Alaska-feeling cousin of classic holiday beef Wellington, our salmon Wellington is a little lighter and brighter, but just as gorgeous and festive. It’s perfect for the center of a holiday table, especially if there are pescatarians coming for dinner.
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.