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.
This salad makes a beautiful light dinner for company (hint: an excuse to make a rich dessert!).
It’s a perfect drink for pushing through a grueling work afternoon. I keep boba around for a special treat and eventually even found some wide bubble tea straws so I can get the full bubble tea experience at home.
A fillet slathered in mayo and covered in potato chips? If that’s wrong, I don’t want to be right.
Shallot works magic with the background heat of red pepper flakes and the brightness of the lemon.
Maya and I made white fish with Moroccan oil and couscous for a special event for Milk Street. Take a look. (Recipe inside)
Famously underbaked, extra sweet and buttery Mrs. Fields white chocolate chip cookies started me down this cookie road