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Wild foods

Make these smoky salmon cakes to dunk Beau Schooler’s magic ranchovy sauce

September 30, 2022

Beau Schooler’s fish cake recipe that uses a combination of salmon trim or freezer fish and smoked fish. Plus his famous ‘ranchovy’ sauce

Got Alaska wild berries? I got recipes!

September 01, 2022

Here are nine rad recipes for Alaska wild berries.

blueberry cookies on a pan

Everything you love in a blueberry muffin except it’s a sweet/tart blueberry streusel cookie

August 31, 2022

An off-the-beaten path recipe for Alaska blueberries—especially frozen ones. Refreshingly not pie, jam, muffins, pancakes, or bread

four flat chocolate-raspberry cookies

Throw backyard berries into these chewy, melty chocolate-raspberry pan-bangin’ cookies

August 12, 2022

Give me a thin, chewy cookie, a little under-baked, with melty pools of chocolate and tangy raspberry.

a crumble topped cake in a rectangle pan

In a sea of rhubarb cakes, this tart, crumble-topped snacker is a standout

July 02, 2022

This cake delicious, extra rhubarb-y and not too sweet, part cobbler/part crumble/part old-fashioned coffee cake.

pieces of fish and fries wrapped in paper with tartar sauce

Crazy crispy weeknight air fryer halibut

June 20, 2022

You thawed out some halibut on a week night. Now what? Try this.

Red Jell-o salad ring on a plate

I love this old Alaska Jell-O salad recipe and I’m not sorry

February 21, 2022

This highly nostalgic salad is a good use for frozen Alaska berries and features a tart ribbon of sour cream running through the center.

Got Alaska berries? Make a fresh berry pie with salty crust and maple cream

August 19, 2021

The basics: a pre-baked salty butter crust, fresh berries tossed with a sweet gel, topped with maple-cointreau whipped cream.

Potato-chip salmon is a great idea.(Duh.)

April 30, 2021

A fillet slathered in mayo and covered in potato chips? If that’s wrong, I don’t want to be right.

These scratch sourdough brownies bring the tang

August 30, 2020

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.

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