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.
Do you want to write more in the new year? Join me for guided early-morning writing sessions meant to bring inspiration in the darkest part of the year while you build habits to support a regular writing practice.
I had the opportunity to write about evacuees from the typhoon in western Alaska as they arrived in Anchorage.
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 wrote for Anchorage Daily News about our governor’s unlikely curiosity about farming salmon and the pushback from Alaskans across the board.
I wrote for the Anchorage Daily News about how federal funds helped fuel tribal agriculture’s growth, and how now they’re now in question.
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.
In the wake of the Trump/Putin summit on Ukraine, someone found a menu for their planned luncheon on a hotel printer. One dish had Alaskans scratching their heads: halibut Olympia.