In a continuation of his series on how to cook halibut, Chef Andrew Maxwell shares a recipe for fennel-crusted halibut with Dijon cream.
A simple and delicious recipe for dried eulachon with a zesty dipping sauce. The eulachon can also be used in stew or on a Caesar salad.
Chef Andrew Maxwell shares a recipe for cider-braised caribou alongside buttermilk polenta and pickled onions.
This halibut en croute recipe uses fresh Alaskan sourdough and butter to form a makeshift crust over a beautiful piece of halibut.
The sweetness of Alaska grown carrots gives the ideal balance to this Roasted Alaskan Carrot Soup recipe from Chef Andrew Maxwell.
This smoked salmon galette recipe can be made in advance or with a store-bought crust. Enjoy it for breakfast, lunch, or dinner.
Chef Andrew Maxwell shares his take on some classic holiday cocktails perfect for making at home on New Year’s Eve and the morning after.
Make this sourdough pancakes recipe with cranberry-thyme compote and homemade creme fraiche for the best holiday breakfast.
Alaskan sockeye salmon recipe with areamy poblano sauce and mango salsa by Andrew Maxwell, the pastry chef at Silver Salmon Creek Lodge.