I offer you the main ingredient for many a Romano’s tribute pasta. Add shrimp, scallops, clams, smoked salmon (a little goes a long way), or top it with a sliced, breaded chicken cutlet. Turn the lights down and the Dean Martin up.
I gave myself a challenge to make a complete summer meal with all Alaska-grown foods and settled on homemade ricotta, made from Alaska Range Dairy whole milk, homemade sourdough bread, and locally grown cherry tomatoes roasted with Cousin Emily’s honey from Twitter Creek Gardens in Homer.
This classic fragrant muffin rises high out of the cup and is chock full of blueberries, with copious streusel topping.
This green sauce — made with the secret ingredient of white miso — is so rich and green, it feels medicinal.
I wrote and curated the Alaska section of this cookbook, which includes great recipes and thoughts on how Alaskans eat from some of my favorite food people.
In my ongoing quest to make food my children will eat, I stumbled on this very tasty Buffalo cauliflower.
My new favorite pot roast: a warming, sweet recipe that makes use of gochujang, a bright red, not-all-that-spicy Korean fermented pepper paste that you can get at any grocery store in Anchorage.
I’ve been testing sort of outrageous doctored cake mix recipes for an event coming up at the Anchorage Museum that looks at the evolution of cake recipes in Alaska. The “Better Than Tom Selleck” cake is my favorite.
I wrote about an unprecedented, statewide effort in Alaska to help people displaced by a typhoon continue to eat Indigenous foods and how maintaining a traditional diet preserves an ancient language and culture.
I got to talk about Alaska’s food culture on Christopher Kimball’s Milk Street podcast!