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.
I’ve been testing sort of outrageous doctored cake mix recipes for an event coming up at the Anchorage Museum that looks at the evolution of cake recipes in Alaska. The “Better Than Tom Selleck” cake is my favorite.
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.
My mother grew up eating cherry pie in Anchorage at Christmas time, specifically made from canned tart cherries, and I grew up with her making it for me. Here’s our 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.
I recreated 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.
I was on a road trip with my cousin, and came into a baggie of chocolate chip cookies made by one of her friends that were so toasty and chewy they haunted me until I tracked down the friend and asked for the recipe. She told me it came from an old edition of “Joy of Cooking” and was called “Chocolate Chip Cookies Cockaigne.”
If you’ve got salmon leftovers, you’ve got everything you need to make savory salmon hash as a base for a delicious, high-protein breakfast that you can take to the next level with a spicy dollop of Tabasco sour cream and a scattering of herbs.
Here are some Alaskan hacks to make the best rhubarb-strawberry pie, ever.