The Gift of Local Fare March brings new shoots of seaweed to Alaska’s southern coast, providing fresh nutrition at a lean time of year for wild foods. “Seaweeds…
Hearty croquettes for every occasion Nothing says sumptuous like fresh Alaskan seafood—in this case crab. Look for it at your local market, or find suppliers via the Alaska…
A Taste of Wild Alaska by Vivian Wagner One July a few years ago, my husband and I sailed and hiked with friends around Kodiak Island, and everywhere…
Get a cup to go at this unique coffee house Tolkien fans, take note. You don’t need an eagle from Mordor to visit the Heart o’ the Shire.…
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.