I love this old Alaska Jell-O salad recipe and I’m not sorry
This highly nostalgic salad is a good use for frozen Alaska berries and features a tart ribbon of sour cream running through the center.
This highly nostalgic salad is a good use for frozen Alaska berries and features a tart ribbon of sour cream running through the center.
Alaska’s historic cookbooks are a lesson in making delicious things out of what is stored, and this moose pie finds its inspiration there. It isn’t, maybe, going to find itself on the cover of “Food & Wine,” but it’s hard to resist on a dark night in January.
Planning for your holiday table and baking? Maybe these recipes will help!
There are a thousand iterations of the holiday pinwheel. I prefer the two-color variety. I love the look of them, like they could maybe hypnotize Batman.
Mine is no artisanal Fire Island focaccia, but when I sent a few friends pictures of it after I pulled it out of the oven the last time I made it, they found reasons to drop by. So I figure that’s enough.
There was a secret I had been carrying since I had COVID-19 in January.
I am a firm believer that as Alaskans we should own this recipe.
The basics: a pre-baked salty butter crust, fresh berries tossed with a sweet gel, topped with maple-cointreau whipped cream.
This is an easy weeknight side or main dish that you can throw together lickity-split with a make-ahead sauce.