Kim Sunée

I’ve learned a lot of lessons living in Alaska and most recently discovered that when a fisherman calls and tells you to meet in 20 minutes at the Carrs parking lot, you don’t ask questions or mess around.

Luckily, my friend Danny heeded the call, met with Karl (the generous fisherman) and brought back a cooler full of Prince William Sound spot prawns, alive and kicking . Seung-Hee, who was my interpreter in Korea years ago and who loves to cook and eat as much as I do, happened to be in town visiting and when she lifted the lid to see the spotted beauties, she gasped and started dancing a little spot prawn jig, a ladylike version of a “Gangnam style” hop...

Kim Sunée
Primary Category: 

Crunchy and sweet like no others I’ve ever tasted, Alaska-grown carrots don’t need much to dress them up. I do love roasting vegetables as the method enhances the natural sugars. For this recipe, I started with plain yogurt, which creates a type of char and crust on the carrots as they roast....

Kim Sunée

I’ve always loved carrots for their versatility and portability but didn’t really understand how addictive they could be until I tried Alaska-grown.

Crunchy and sweet like no other carrots I’ve ever tasted, they really don’t need much to dress them up. I do love roasting vegetables as the method enhances the natural sugars. For this recipe, I started with plain yogurt, which creates a type of char and crust on the carrots as they roast. I’ve been cooking a lot with turmeric (recently, I’ve spied fresh turmeric at various Carrs grocery stores in Anchorage), which is not only a potent natural anti-inflammatory but also adds brilliant color and warmth to many dishes...

Kim Sunée

I recently came across a recipe called "the life-changing loaf of bread." The title was intriguing, yet I was skeptical of the hyperbolic use of "life-changing." We food lovers tend to exaggerate. How many times have you heard (or said): "That was the best meal of my life!" or "I could eat this last bite and be happy forever!"...

Kim Sunée

I’ve been stalking rhubarb plants all over my neighborhood in anticipation of the first hint of those jewel-toned shoots. Between the new crop and last year’s wild Alaska blueberries piled up in my freezer, it’s as good a time as any to practice making tarts, pies and other spring treats.

Of all the possibilities, I find myself returning to crostatas, an Italian baked tart or pie (the French version is known as galette). Mainly, I love these tarts because of their free-form, open-faced nature. In other words, they don’t have to be perfectly shaped. No one has to know that the “rustic” look of your final presentation had less to do with intention than lack of technique...

Kim Sunée
Primary Category: 

I’ve been stalking rhubarb plants all over my neighborhood in anticipation of the first hint of those jewel-toned shoots. Between the new crop and last year’s wild Alaska blueberries piled up in my freezer, it’s as good a time as any to practice making tarts, pies and other spring treats...

Kim Sunée

I worked with a brilliant art director, Howard Greenberg, when I was a food editor for TimeInc. Howard was always ready with a witty remark and obscure facts about French New Wave cinema; he was as well-versed in TinTin adventures as he was in contemporary American poetry. And he could sit in my office or on photo shoots and talk for hours about good home-cooked food, particularly his mother Helen’s during Passover and Hanukkah...

Kim Sunée

Ladies’ night, I recently discovered at my friend Cindy’s house in downtown Anchorage, is much different in your 30s and 40s than in your 20s. And though we talked about everything from which one of us actually made it through “Fifty Shades of Grey” (only two) to flying beavers (the Bush planes, that is) and kids' lunches, we soon got around to the main event, sharing food. In this case, food that elicited comments including: “I let it burp and hiss” and “Once the gas was released, I knew it was good!”

A gathering of my female friends doesn’t often include conversation revolving around burping and hissing gas. We weren’t discussing our partners’ digestive systems, but talking about the fermented foods we had each made and brought to share...

Kim Sunée

We’ve all encountered those superfoods that are supposed to be good for us but somehow -- no matter what you do to them -- end up tasting not much better than cardboard or baby food. My early experiments with quinoa, a complete protein, fell into the baby food category -- bland and mushy. In the effort of clean eating, I kept keeping on with the quinoa, thinking that one day I would love it.

About a month ago, my friend Mara cooked dinner for me -- this is a rare treat when I get to be the guest -- and, thanks to her, I now love quinoa. She had sautéed onions and fresh fennel bulb until they were golden and caramelized before adding it to the quinoa, which she had cooked, in a stroke of genius, in her rice cooker...

Kim Sunée

I didn’t grow up with the notion of Taco Tuesday. As children, my sister and I (who grew up eating Cajun and Creole fare) used to look forward to Friday evenings, which was hard-shell taco night. We had no regrets saying a temporary adios to the pots of jambalaya and gumbo. It was Tex-Mex all the way.

We’d throw down to see who could eat the most pickled jalapeños without taking a drink of water and we’d try our best to make sure our tacos mirrored the Old El Paso photo of perfectly sliced black olive and cheddar cheese-topped shells...

Kim Sunée

Pages