For Conde Nast Traveler: Baked Alaska
I got to write about the history of baked Alaska for a Conde Nast Traveler.
The best rhubarb-strawberry pie, ever
Here are some Alaskan hacks to make the best rhubarb-strawberry pie, ever.
This is the crispy, spicy, salty cabbage-apple-celery salad of summer
This crunchy, salty, spicy salad is grilled salmon’s best friend.
Make another peanut butter/jelly, but make it cake
Peanut butter jelly time. 🎂
Make a bunny cake, but swap box mix for a vintage carrot cake
A classic 1970s bunny cake that kids love to decorate, except it tastes delicious.
WORKSHOP: Write with me on Yukon Island this summer
Want to write this summer with a friendly, no-pressure group on a beautiful Alaska island?
I got to talk about Alaska food on “Pati Jinich Explores PanAmerica”
Here’s me eating a messy halibut sandwich with Pati on the bank of Ship Creek talking Alaska history and culture.
This sheet pan lasagna delivers double the crispy-edged lasagna goodness in record time
A novel thin lasagna that requires no noodle-boiling, it can be made with store-bought ingredients or homemade. And, most important, it delivers a little bit fewer carbs, a little more protein and a double dose of crispy-edged, toasted cheesy lasagna goodness versus a traditional lasagna.
The oldest canned salmon recipe – for salmon loaf – is actually delicious
This recipe from a 1904 cookbook is actually kind of great.
Thai-style butternut squash curry for when you’re having real Tuesday kind of day
Thai-style squash curry is meatless, easy, fast, warm, spicy and satisfying.