For Edible Alaska: Jae Shin’s family kimchi
This recipe uses napa cabbage, carrots, daikon, onions, Korean red pepper powder or gochugaru, and green onions with lots of garlic and ginger. A paste of rice flour, sugar, and Sprite fuels its ferment.
Let this butterscotch-pumpkin pudding pie solve all your (pie) problems
This blog is a safe space for store-bought crust. Especially if it’s full of homemade pumpkin butterscotch pudding.
For ADN: As their visibility and families grow, Alaska’s Salmon Sisters hold fast to fishing life
With a Bon Appétit cover and a new cookbook, the fishermen-businesswomen are elevating Alaska cuisine and their brand. None of it comes easy.
Make a real pumpkin spice latte for pennies using a handful of pantry ingredients
Real pumpkin spice is cheap and delicious (and unlike Starbs, it doesn’t taste like a candle smells)
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.
For ADN: Anchorage’s bagels are better than ever. You just have to know where to find them.
A half-dozen small bagel operations have sprung up in what was once a “bagel desert.”
Make Juneau chef Beau Schooler’s citrusy gin lox, and your bagels will thank you
The best part about lox: They are so easy.
Talking salmon on KCRW’s GOOD FOOD
I got an opportunity to talk about king salmon with KCRW’s Evan Kleiman on the show GOOD FOOD this week. Listen here!
Got fresh salmon? I got recipes!
Got salmon? I got recipes! (with a few from Beau Schooler, too!)
Talking king salmon on Oregon Public Broadcasting
Listen here for an interview I did on OPB about the implications of the decline of king salmon.