The main trick is trying not to overcook the cauliflower. Depending on the size of your florets, this might require a little trial and error. I think it’s better to err on the underdone side. I also recommend doubling this recipe if you plan to serve it as a side with a meal. I love Frank’s RedHot, but some in the family are sensitive about heat. In this case, I’ve reduced the hot sauce-to-butter ratio for a milder version and recommended a healthy serving of cooling ranch. If you’re good with an air fryer, this recipe would be easy to adapt.

Buffalo Cauliflower

Makes four snack-sized servings

1 large head cauliflower, cut into florets

1/2 cup white flour

1 cup water

1 teaspoon paprika

1 teaspoons garlic salt

1/2 cup Frank’s or other Buffalo-style hot sauce

3 tablespoons melted butter

Ranch or blue cheese dressing (Here’s my go-to homemade ranch recipe)

Celery and carrot sticks to garnish

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a bowl large enough to hold the cauliflower, whisk together the flour, water, paprika and garlic salt. Toss the cauliflower in the batter and place the pieces on the sheet pan, giving each plenty of room. Bake for 15 minutes. While those are roasting, make the sauce by combining hot sauce and melted butter in a medium bowl. After 15 minutes, the cauliflower pieces should be softened but still a little toothsome and the batter should be dry and set. Remove them from the pan and toss them gently in the sauce. Discard the parchment on the pan and replace it with a fresh piece. Pull each of the florets out of the sauce and place it back on the pan. Roast for another 5 to 8 minutes, until the sauce is set and bubbling around the edges. Serve immediately with dressing and carrot and celery sticks.

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Because you cut the meat into chunks before cooking, it tends to braise a little faster than a regular pot roast. You can do this recipe in a slow cooker, transferring it from the pot to the cooker and going for 6 hours on high. The only trick, really, is getting the right gochujang. I like the kind made by O’Food that comes in a box with a gold lid, which you can for sure get at Sagaya and New Central Market. Whatever you get, make sure you don’t get the kind that says “spicy,” “medium hot” or “very hot.” Those might be good, if you like a kick, but won’t give you the warm, savory sweetness that comes with regular gochujang and makes this recipe totally fine for diners at your table who don’t like spicy food.

It’s also basically essential to serve this roast with kimchi, which adds a lovely acidic punch that perfectly complements the sweet, soft, braised beef. I also like to serve with fluffy white rice. If you’re not a kimchi person, go for pickled Korean vegetables, called banchan, that you can buy deli-style at New Central Market or order from most Korean restaurants. I like to do both.

Gochujang Pot Roast

Ingredients:

1 approximately 5-pound chuck roast, cut into six chunks

1 tablespoon neutral oil

1 shallot, sliced

1 yellow onion, sliced

4 large cloves of garlic, grated

1 1/2 tablespoons ginger, grated

2 1/2 tablespoons gochujang paste — the regular, not the “spicy” variety

1/3 cup brown sugar

1/2 cup soy sauce

2 cups beef stock

Chopped scallions, cilantro, warm rice and kimchi to serve.

Method: Preheat the oven to 325 degrees. In a large Dutch oven, heat the oil over medium-high heat. Brown the meat on all sides, working in batches if necessary. Remove the browned meat from the pan and set aside. Turn the heat down to medium, add the shallot and onion, and saute until soft, about five minutes. Add grated garlic, ginger, gochujang, fry for a minute or two. Add brown sugar, soy sauce and beef stock. Return the meat to the pot, put the lid on and place in the oven. Cook for two hours, flipping the meat over halfway through. Once the meat is tender, remove it from the liquid. Skim the fat from the liquid and then put the pan over medium heat to simmer and reduce for about 10 minutes. Serve with warm short-grain white rice and kimchi, and garnish with thin-sliced scallions and cilantro.

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Alaskans were disproportionately reliant on canned fruit, and canned pineapple was one of the first fruits widely available here. Pineapple cakes can be found in Alaska’s community and church cookbooks going back almost 100 years. Flash forward to the 1970s, when cake-mix cakes had totally taken over cookbooks, and “poke cakes” became a common thing. These were sheet cakes, pierced with holes, soaked in Jell-O, pudding or condensed milk and loaded with toppings, including Cool Whip and crumbled candy bars. This led to a bunch of very indulgent cakes jokingly named “Better Than Sex” or “BTS” cakes. Some were named more specifically for hunky actors like Robert Redford and Tom Selleck, who played a charming, mustachioed private investigator on the show “Magnum, P.I.,” set in Oahu. I picked this cake to adapt because it combined both our long tradition of pineapple cakes and the 1970s cake mix craze. And it involves maraschino cherries, which I get nostalgic about because I grew up eating them in canned fruit cocktail, also a longtime Alaska staple.

This recipe is written for a regular coconut cake mix, but I like the Dolly Parton mix the best — it calls for more eggs and butter instead of oil. Use it if you can find it! It’s usually at Walmart. I toned down this recipe a bit, removing a layer of instant vanilla pudding that some versions call for. I also used condensed coconut milk instead of condensed milk, which has a deeper flavor, and I reduced the sugar. I thought about Tom Selleck’s mustache the whole time.

Better Than Tom Selleck Cake

Ingredients:

1 package coconut cake mix

3 eggs

1/2 cup oil

1 cup water

1 14-ounce can condensed coconut milk, divided

1 20-ounce can crushed pineapple

2 cups heavy whipping cream

1 cup shredded coconut

Maraschino cherries for serving, optional

Instructions: Preheat the oven to 350. Grease a 13-by-9-inch pan with cooking spray. Prepare cake mix, blending it with eggs, oil and water. Pour into the pan and bake according to package directions. Meanwhile, drain crushed pineapple well, reserving its juice. Whisk together the pineapple juice and half the condensed coconut milk. When the cake is done, but still hot, poke it all over with a fork and pour the pineapple/condensed milk mixture over it, allowing it to absorb. While the cake is cooling to room temperature, whip the cream and other half of the condensed coconut milk until spreadable. Fold in the pineapple solids. Spread the cooled cake with the whipped cream-pineapple topping. Sprinkle with the shredded coconut. Refrigerate for an hour before serving. If desired, decorate each piece with a cherry.

(This recipe was adapted from “Let them Eat: Cold War Anxieties, Cake Mix, and Alaska Women’s Inner Lives,” a recipe zine produced by the Anchorage Museum.)

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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.

The coolest thing about this recipe: It’s pretty simple and easy. Our frozen salmon is portioned already, so we made two smaller Wellingtons, but this recipe works just fine with one fat fillet. We painted the fish with Dijon and butter and then layered it in pastry with a rich, savory mixture of cream cheese, spinach and lemon zest. A little brush of egg yolk made it extra golden.

Because it’s so rich, the per-person portion is a little smaller than you might serve if you were grilling salmon. One hack for saving time on defrosting the pastry is to look for fresh pastry dough in the refrigerated section, which is sometimes available during the holidays. I found mine at Walmart. Instead of Tabasco, you might also try Barnacle’s Bullwhip Hot Sauce.

Salmon Wellington

Serves 6-8

Ingredients:

About 24 to 28 ounces filleted salmon, skin and bones removed

1 1/2 tablespoons very soft + 1 tablespoon room temperature salted butter

1 1/2 tablespoons Dijon mustard

1/4 teaspoon kosher salt

2 cracks black pepper

1 small white onion, finely chopped, no more than 1 1/4 cups

2 cloves finely chopped garlic

1 1/2 cups cups frozen spinach, thawed

1 cup cream cheese, softened

Zest of one lemon

Two dashes of Tabasco sauce

1 13-ounce sheet puff pastry; if frozen, it should be fully thawed

One egg yolk, beaten

Method: Preheat the oven to 400 degrees. In a small bowl, combine the soft butter, mustard, salt and pepper, stirring until combined. Set aside. In a frying pan over medium heat, melt the rest of the butter and saute the onion until it begins to soften. Add garlic and saute until the onion is transparent and very soft. Turn off the heat, stir in spinach, cream cheese, zest and Tabasco until well combined. Remove from the heat and set aside to cool. Prep the pastry. Lay the pastry sheet on a lightly floured piece of parchment paper or a silpat and roll it out so it’s about a quarter-inch thick. If you are using a full fillet, you will want to work with the whole or most of the piece.

If you are using two pieces of salmon, you’ll want to cut the pastry into two rectangles. To assemble Wellington, if you are using two pieces of fish, spread 1/3 to 1/2 cup of spinach mixture in the center of the rectangle of pastry, shaping it roughly to match the contours of your fish. Use more if you are doing a full fillet. Paint one side of the fish with the Dijon mixture and then lay it Dijon side down atop the spinach layer. Now paint the other side of the fish with Dijon mixture and cover with 1/3 cup layer of the spinach mixture.

Wrap the fish in the pastry dough the way you might wrap a burrito, folding in the narrower top and the bottom and then wrapping the sides into the center. Pinch the edges together and then carefully flip the pastry-wrapped fish over so that the seam is down. Crimp the edges, if desired, and decorate with a fish scale pattern, gently pressing the edge of a measuring spoon into the dough. Repeat with a second piece of salmon, if you are using two pieces. Bake for 30 minutes, until the pastry is puffed and browned. Allow to cool for 10 minutes before slicing.

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That vintage feel inspired this canned tart cherry pie, which I’ve flavored as my grandmother and mother did, using cherry kirsch or kirschwasser, an old-timey liquor of German origin. If you don’t mess with alcohol, a quarter teaspoon of almond extract will also be just fine. Or you can use both for a little more complex flavor. I also use one of my favorite crust recipes, which replaces the water with ice-cold vodka. The alcohol evaporates totally, leading to a loftier pastry. One last tip: be careful with the cherries. The goal is to fold them into the gel at the end and leave them mostly whole. They are very delicate. I change up my crust design every time, using a pizza cutter and ruler to cut the dough if I want to weave it into a lattice. If you want inspiration for that, let the internet be your guide.

Vintage tart cherry pie

Makes one 9-inch pie

For the crust:

1 cup (two sticks) salted cold butter

2 cups all purpose flour

1/2 teaspoon kosher salt, divided

3 tablespoons sugar, divided.

3 to 4 tablespoons ice-cold vodka

For the filling:

3 14.5-ounce cans tart cherries in water

1 cup granulated sugar

Juice of one half a lemon, about 1.5 tablespoons

1 tablespoon cherry kirsch (you can also sub or add in 1/4 teaspoon almond extract)

1/3 cup cornstarch

1/2 teaspoon cinnamon

2 tablespoons salted butter

One egg, beaten

Sugar for sprinkling over the top

Method:

Preheat the oven to 400 degrees.

Make the crusts one at the time. Using a food processor, process one stick of butter with one cup of flour, 1/4 teaspoon salt and 1 1/2 teaspoons sugar until it forms a meal. With the blade running, drizzle cold vodka in until it just begins to coalesce into a ball. Pull it out of the bowl of the food processor, press into a disc, wrap it in parchment and put it in the fridge. Repeat. If you refrigerate the pie dough for more than 15 or 20 minutes, you’ll need to let it soften up a little on the counter before you roll it.

Next, make the filling. Drain the cherries, reserving the liquid. Place 1/2 cup of that liquid in a separate, lidded jar. In a sauce pan, combine the remaining liquid, sugar, cinnamon and kirsch or extract over medium heat, bring it to a boil and stir until the sugar dissolves and it begins to simmer. Meanwhile, add the cornstarch to the jar of juice, cover and shake well. Pour the cornstarch slurry into the boiling mixture, turn down the heat and and whisk until the mixture begins to thicken. Remove from heat, fold in the cherries and add lemon. Stir in the butter until it melts. Let it cool to room temperature while you roll out the pie dough. Warm filling will really mess with a lattice crust, in particular.

Ready a 9-inch pie pan. With a floured rolling pin, roll out one disc of dough several inches larger than the diameter of the pan and gently lift and press it in place. Fill it with the cherry filling. Roll the second disc to roughly the same size. If you choose to make a lattice top, I recommend searching for a video. I sort of like to freehand it, but for a tidier look, build the crust on parchment and lift it onto the pie. Pinch the edges all the way around and crimp them. Brush the pie with beaten egg. Place on a sheet pan to catch any extra filling and bake for 20 minutes, before turning 180 degrees, and, if it’s getting too brown, tenting it gently with foil. Bake for another 20 minutes, or until you can see the cherry filling bubbling around the edges. Allow to cool completely before cutting.

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Say what you want about that, but those earthy, buttery caramelized onions, the broth-soaked bread and that delicious 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.

The first order of business was to collect eight broiler-safe ceramic soup bowls, the kind with the little handles, which was actually pretty easy at Goodwill. This is, of course, optional, as you probably have something in your cabinet that can stand the broiler, but it was just a festive touch. Next, because it’s peak farmers market season, I bought some fresh onions. Then I set about making soup.

The main labor of French onion soup is caramelizing the onions in butter. The process takes about an hour over low heat. I think the best flavor comes from mixing a couple types. After that, you add wine and sherry. You can add dry white or red wine but the menu description from Harry’s says red. Then you add beef broth and, because I like it, I add rosemary. I am not sure about how authentically Harry’s that is. At this point the soup can be taken from the heat and refrigerated for a few days or even frozen for a few months. I used sturdy, bakery-made French bread — note: the super light grocery store stuff will not hold up in this recipe — but you can also use a hearty sourdough, which is sometimes easier to find. Harry’s soup used a mix of Gruyere and Parmesan, but lots of recipes use Gruyere only. I think the best price you’ll find on a block of Gruyere is at Walmart. And you can, if you want to be really true to Harry’s form, finish it with some chives.

Harry’s Restaurant tribute French onion soup

Serves 8

Ingredients:

3 tablespoons butter

A mix of 3-4 large yellow, white or sweet onions, thinly sliced into half-moons

Salt and pepper

1/4 cup sherry

3/4 cups dry red wine

8 cups beef broth

2 sprigs fresh rosemary (optional)

8 1/2-inch slices good quality French or sourdough bread

1 1/2 cups grated Gruyere cheese

1/2 cup grated or micro-planed Parmesan cheese

Chopped herbs, like thyme, rosemary or chives, to garnish

Method: Over medium heat, melt the butter in a large, heavy-bottom 10- or 12-cup Dutch oven or soup pot. Turn the heat to medium low, add onions and sauté until they are softened and translucent, about 10 minutes. Turn the heat lower and carmelize, stirring occasionally, for 45 minutes to an hour. If the onions are sticking or appear to be browning unevenly, splash a little bit of wine, stock or water in the pan and scrape the bottom. When the onions are done, they should be a rich brown and somewhat jammy. Add sea salt and pepper to taste. Now add the wine and sherry and bring to a bubble. Add broth and whole rosemary sprigs, bring to a simmer and allow to cook for 25 minutes. Remove the rosemary and remove from heat. You can stop at this point and refrigerate the soup, covered, if you’re making it ahead. About 15 minutes before you’re ready to serve, gently begin warming the broth over low heat, position your oven rack 6 to 8 inches from the heating element and preheat the broiler. Once the soup is warm, ladle it into oven-safe bowls. Place a piece of sourdough in each bowl and cover completely with cheeses. Place the bowls on a sheet pan — you may have to work in batches — and slide under the broiler, watching carefully, for 2 to 5 minutes or until the cheese is melted and beginning to brown. Garnish with herbs or chives. Serve immediately.

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Here’s how it starts: “Drive three hours south out of Anchorage, through two mountain passes, down a highway dotted with rural churches and the occasional moose, and you’ll arrive in Kenai, a seaside town world famous for its salmon fishing. But in Alaska, the area is also known for a specialty made at the 50-year-old butcher shop called Echo Lake Meats.

On the package, the dip is labeled “World Famous Jalapeño Cheese Spread,” but in Kenai and the neighboring town of Soldotna, people refer to it as “Echo Lake cheese dip.” To everyone else in the state, it’s just “Kenai dip.”

“You find very few people of any age bracket that haven’t had it or don’t love it,” said Erick Watkins, who owns the shop with his wife, Holli.”

Read on.

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First recipe on the list: re-creating 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. This one goes perfect with a very cold Aperol spritz, a few friends and a sunny late-summer night.

I like to make a lot of pizza on the grill in the summertime, and I have to admit I often cheat, forgoing homemade dough and instead buying it at the Moose’s Tooth takeout counter. My second favorite local dough comes from New Sagaya, though it’s not always available. Both doughs handle really well, taste great and go for between $5 and $7 a ball. I get an extra ball and make the first pizza with just sauce and cheese for the kids to get the grill to the perfect temp. You can, of course, always make your own dough using your favorite recipe, just be sure to flour it well when you roll it out.

The main labor of this recipe is all preparation and can easily be done in advance. Grilling the actual pizza takes 10 minutes. I have been getting mini burrata balls for a very good price at Costco lately, but they are also often available at Fred Meyer and Fromagio’s. If you can’t find them, a good fresh mozzarella will do just fine.

Grilled zucchini flower-burrata pizza

Makes one 14-inch pizza

Ingredients:

One roughly 12-ounce ball of homemade or store-bought pizza dough (if buying it at a restaurant, this would typically be a dough ball for a medium pizza)

One medium shallot, thinly sliced into rings

One medium-size or two small-size garden zucchini — about 12 ounces total — cut lengthwise, 1/4 inch thick

1 tablespoon + 1 tablespoon + 2 tablespoons olive oil

Two tablespoons homemade or store-bought pesto

1/2 cup grated Parmesan cheese

Four small/”mini” burrata balls or two regular-sized burrata balls

Four large zucchini blossoms, cut in half, stamen removed

1/3 cup fresh basil cut into thin ribbons

Kosher salt

Pepper

Red pepper flakes and extra virgin olive oil to garnish

Instructions:

In a small frying pan, add a tablespoon of olive oil and begin to caramelize your shallots over medium-low heat until soft and brown, about 10-12 minutes, stirring occasionally. Meanwhile, start the grill, aiming to get it to a medium temperature of about 350 degrees. Brush the zucchini with olive oil and sprinkle with salt. Place the slices perpendicular to the grill grates and grill for roughly three minutes a side, so that the slices are soft, cooked through, have grill marks and a little char on the edges. Remove from the grill, brush the grill clean, close it and allow it to return to 350 degrees.

Put grilled zucchini in a bowl and place it on a topping tray you’ll eventually carry with you to the grill to assemble the pizza. Mix the pesto with olive oil in a small bowl and put it on the tray with a pastry brush. Prep your zucchini blossoms, add them to the tray, along with your Parmesan, burrata, basil and salt and pepper, red pepper flakes, extra virgin olive oil and a large grill spatula. Set your prep tray near your grill.

Next, on a piece of parchment paper, roll or hand press your pizza dough so that it’s about 12 to 14 inches in diameter and 1/4 inch thick. Set that on a cutting board and carry it to the grill. Open the grill, pick up the parchment and carefully flip the dough onto the center of the hot grate. If you need to, gently pull it or reposition it with your hands so it keeps its round shape. Close the grill for three minutes and then check for doneness on the bottom side and cook a little longer if needed. The grill-facing side should be hard-cooked and slightly charred in places and the other side will have lots of bubbles. If there are super large bubbles on top, pop them with the spatula; otherwise, once the dough is cooked on the grill side, flip it over. Working quickly, brush the cooked side with the pesto oil, sprinkle with Parmesan, arrange zucchini and zucchini flowers, tear burrata balls into semi-equal pieces and distribute, sprinkle with basil and close the grill. After three minutes, check for doneness — the cheese should be melted, and the edges of the crust should be crisp. Importantly, lift the bottom with a spatula, it should be hard and starting to char. If it isn’t, leave it for a minute or two more, but be careful. Your nose will tell you if it’s starting to char too much.

Using a spatula, pull the pizza off the grill onto the cutting board. Season with salt and pepper, sprinkle with red pepper flakes, lash with olive oil, slice and serve immediately.

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The deliciousness had to do with the addition of finely chopped chocolate and the secret ingredient of ground oats, she said. The oats soaked up the generous amount of butter in the recipe and gave the cookies a caramelized flavor and chewy texture.

I’m an old cookbook collector. I have limited my collection to Alaska cookbooks only, except, kind of because of this recipe, old “Joy of Cooking” editions. I now have four, including my mother’s, but still I have not tracked down the actual recipe. I know it exists, and have found it adapted online. I also found a full-text archive version from the “Joy of Cooking All About Cookies” but naturally, that digital edition obscured the measurements. There are a number of “Joy of Cooking” recipes — including a plum cake, brownies, an almond torte and a chicken breast — in older editions called “Cockaigne.” It turns out that they are favorite family recipes, named for the summer home of the Rombauer-Becker family, who were the authors and editors of the cookbook. Irma Rombauer published the first cookbook in 1931 and her daughter Marion and grandson Ethan worked on subsequent editions. The word “cockaigne” refers to an imaginary land of plenty and luxury, a food paradise. Seriously, these cookies are so memorably delicious, they totally deserve the name.

With the help of my chef friend Jana Patterson, I’ve settled on the following adapted recipe. I use salted butter, because I like salted butter. I’ve bumped up the salt, slightly reduced the sugar, and used dark chocolate instead of milk. I blitz oats and the chocolate bar, separately, in the food processor. The original recipe also uses — I’m guessing here — but possibly a half a cup of walnuts, also super finely chopped or ground into a rough meal. If you are a walnut person, you could add those, too. Jana reduces the white sugar to a quarter cup and likes to take the pan out of the oven at 10 minutes and bang it once on the counter to make the cookies a little denser.

Chocolate Chip Cookies Cockaigne

(adapted from “Joy of Cooking: All About Cookies”)

Makes about 50 cookies

2 sticks salted butter, room temperature

1/2 cup white sugar

2/3 cup brown sugar

1 egg

2 tablespoons milk

1 tablespoon vanilla

1 2/3 cup all purpose flour

1 1/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 1/3 cup quick oats, ground in the food processor into a meal

1 cup dark chocolate chips

1 3-ounce dark chocolate bar, blitzed in the food processor

1/2 cup walnuts, ground in the food processor into a rough meal (optional)

Preheat the oven to 375 degrees. Line your cookie sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium-sized bowl. Set aside. In the bowl of a standing mixer, beat butter and sugars until creamy. Add egg. Mix until incorporated and then add in milk and vanilla. Once the batter is smooth, with the mixer on low, shake in the flour mixture. Once that is incorporated, add oats, then nuts (if using), ground chocolate, and chocolate chips. Mix until oats, chocolate and optional nuts are evenly distributed, but not more. Using a 1 1/2 tablespoon cookie scoop, scoop the batter onto the pan/pans and bake for 10-12 minutes, until brown on the edges and just set in the middle. Allow to cool for 10 minutes on the pan before removing to a cooling rack.

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This recipe is made for using only leftover salmon or adding cold rice or potatoes, depending on what you’re working with. I like using chives and chive blossoms from my garden when they are in season, but you can use any fresh herb. The trick, if you’re using rice or potatoes, is to let them fry for long enough to get a little crispy before you add the salmon. I use a little water to steam the eggs and watch the time to cook them to my desired doneness. I have used Frank’s hot sauce and Barnacle Foods Bull Kelp Hot Sauce with the sour cream, but I like Tabasco best because it’s a classic.

Salmon hash and eggs with Tabasco cream

Ingredients:

1 1/2 tablespoons + 1 tablespoon butter

1 shallot, minced

1 1/2 cups leftover roasted potatoes, finely chopped, or leftover rice (optional)

3-4 cups leftover cooked salmon, bones removed, broken into bite-sized pieces

Garlic salt or other seasoned salt, to taste

Pepper, to taste

1 tablespoon + 1 teaspoon chopped fresh chives, divided

Four eggs

Sea salt

2 tablespoons water

1/2 cup sour cream

1 teaspoon or more Tabasco or other hot sauce + more for garnish

2 chive blossoms, small flowers separated or 1/4 cup chopped fresh herbs of your choice

Method: Melt a tablespoon and a half of butter in a large non-stick frying pan or well-seasoned cast-iron skillet over medium heat. Saute the shallot until it is translucent and then add the potatoes or rice, if using. Do not disturb the rice or potatoes for 3 minutes or so, so the bottom begins to brown and crisp. Add salmon and saute, mixing with the rice or potatoes. Season with garlic salt and pepper and mix, scraping the pan bottom, for a few minutes until the salmon is warmed through. The fish should be further broken up and there should be some crispy bits from the bottom distributed throughout. Create four holes in the hash, so the bottom of the pan is visible in each. Divide the tablespoon of butter into four and melt a piece of butter in each hole. When the butter is melted, crack an egg in each hole and sprinkle it with salt. Now drizzle water over the pan and place a lid on it. Leave the lid on for roughly 2-3 minutes for an egg with a runny yolk. For over-medium, try roughly 6 minutes. For hard eggs, try about 8 minutes. While the eggs are cooking, stir the hot sauce into the sour cream. To serve, dot each egg with spicy sour cream, splash with extra hot sauce and sprinkle the pan with reserved chives and chive blossoms or herbs.

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