How Alaska eats: Egg-citing recipes that are hard to beet
Did we say smoked salmon egg salad sandwich? Why, yes we did.
These quick, tasty Alaska beet-pickled eggs bring brilliant color to any appetizer tray
Show off Alaska’s beets and, if you can find them, throw in some quail or duck eggs.
How Alaska eats: Featherweight buttercream will make you the Easter cupcake boss
Plus: How to make your “hard-boiled” eggs in the oven, smoked salmon brunch fare and shepherd’s pie with game.
Master buttercream frosting and make Pinterest-worthy Easter cupcakes
Here’s how to make easy bunny cupcakes and master “robin’s egg” frosting for Easter.
How Alaska eats: Spring chicken (cutlet) + poppy seed cake
Plus peanut noodle salad, bacon mac and cheese, and asparagus everybody likes.
The dusty season has arrived early. Here are some things that might surprise you.
Why air quality is worse at different times of day and how you might be violating city code with your leaf blower.
Everything I needed in my hairdresser’s chair
You can’t know what will happen, but you just got to soak up the joy, you know?
How Alaska eats: Use up that frozen salmon!
Featuring salmon fresh rolls, bulgogi salmon, salmon chowder, quick bites and tahini chocolate chip cookies.
Turn frozen salmon into fresh, herbaceous salmon spring rolls
This springy appetizer breathes new life into last season’s bottom-of-the freezer fish.
How Alaska eats: The grass is brown but the dip is Green Goddess
Featuring Green Goddess dip, queso, wild Alaska scallops and elderflower loaf cake.
How Alaska eats: Cake wreck confessions
Plus a Sichuan restaurant in East Anchorage and dinners with frozen salmon.
Blood orange-thyme snack cake is a stunner
This vibrantly colorful cake is simple to pull together and easy to make gluten-free