Chef Andrew Maxwell’s recipe for the famous dessert, baked Alaska.
Devil’s club often lives up to its ominous name, but if harvested early enough it can be a tasty morsel when included in dishes like pasta.
These toppings are better than ketchup and mustard at a barbecue. Recipes for pickled mustard seed, roasted onion relish, pear chutney.
Chef Andrew Maxwell can’t stop making – and eating – these simple sourdough crackers, which he regularly serves alongside a halibut spread.
Moose is normally thought of a lean meat, but Chef Andrew Maxwell suggests using the marbeled shank to make a rich osso buco.
Alaska deserves status among other American barbecue varieties, and to assist the process Andrew Maxwell created Mountain Goat Chili with Alaskan beets.
A northern spin on the famous Hawaiian musubi, a block of rice topped with protein, usually SPAM, and wrapped in nori.
Chef Andrew Maxwell shares his great grandmother’s recipe for British-style pudding with added fruit and his famous eggnog.
Chef Andrew Maxwell shares the recipe for a Caesar salad made with king bolete mushrooms he harvested.
In a continuation of his series on how to cook halibut, Chef Andrew Maxwell shares a recipe for fennel-crusted halibut with Dijon cream.
