The easiest thing to do with sourdough starter: Make addictive crackers that taste like Cheez-Its
You don’t have to make bread. You can make yourself a cracker legend.
Wild foods
Make Juneau chef Beau Schooler’s citrusy gin lox, and your bagels will thank you
The best part about lox: They are so easy.
This light-as-a-tutu caramelized rhubarb pavlova isn’t so hard
This gluten-free stunner has orange-scented meringue and uses vibrant roasted rhubarb.
Make salmon skin sushi rolls with umami and crunch
Don’t throw away that salmon skin!
Make salty, crispy skin the star of your salmon dinner
What if instead of being something we leave on the grill, the crispy charred skin becomes the showpiece?
A nordic take on ceasar salad with radicchio and smoked fish
The salad is made with radicchio—a strong, purple, bitter lettuce—which pairs remarkably well with a basic Caesar dressing and smoked fish.
Delight the brunch crowd (and use your frozen berries) with Alaska wildberry cinnamon rolls
Wild Alaska berries give this easy roll recipe the perfect tang.
Got frozen fish? Try this hot honey sheet pan salmon with dates and yogurt drizzle
Here’s a bold promise: this easy/delicious sheet pan salmon with hot honey-mustard, sweet dates, fresh herbs and a tangy yogurt drizzle will make you excited about defrosting fish in March.
Make these smoky salmon cakes to dunk Beau Schooler’s magic ranchovy sauce
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!
Here are nine rad recipes for Alaska wild berries.