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.
A family recipe for cranberry bread, and an accompanying holiday tale of woe and redemption in the kitchen.
Chef Andrew Maxwell shares his great grandmother’s recipe for British-style pudding with added fruit and his famous eggnog.
Mo’s Deli in Anchorage is a New York style deli that combines a traditional deli and Alaskan flare with dishes like sockeye lox.
Chef Andrew Maxwell shares the recipe for a Caesar salad made with king bolete mushrooms he harvested.
Rhodiola, also called arctic root, goldenroot, and roseroot, could be the next big commercial crop in Alaska.
A moment in time from Kirsten Dixon and Mandy Dixon, and cakes to get through any situation in this excerpt from Living Within the Wild.