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.
Chugach Chocolates incorporate specialties rarely sold elsewhere: kelp, sourdough, birch-syrup toffee, and Prince William Sound sea salt.
The sweetness of Alaska grown carrots gives the ideal balance to this Roasted Alaskan Carrot Soup recipe from Chef Andrew Maxwell.
Magnetic North Brewing Co. opened in Anchorage during the pandemic as a tap room and small teaching brewery that offers classes on Tuesday nights.
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.
Chef Andrew Maxwell seems to have it mastered. At the first bite, author Michelle Theall believes she finally met the perfect chocolate chip cookie.