Give me a thin, chewy cookie, a little under-baked, with melty pools of chocolate and tangy raspberry.
This cake delicious, extra rhubarb-y and not too sweet, part cobbler/part crumble/part old-fashioned coffee cake.
You thawed out some halibut on a week night. Now what? Try this.
This highly nostalgic salad is a good use for frozen Alaska berries and features a tart ribbon of sour cream running through the center.
The basics: a pre-baked salty butter crust, fresh berries tossed with a sweet gel, topped with maple-cointreau whipped cream.
A fillet slathered in mayo and covered in potato chips? If that’s wrong, I don’t want to be right.
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.
The recipe I settled on is solid and simple. YOU CAN DO IT.
Here’s the pie that has an Alaska roadhouse feel but with a smooth, firm blueberry custard.
This has become my extra lazy weeknight grilled salmon recipe this summer