Kim Sunée

We have access to such amazing wild seafood in Alaska that when it comes to cooking, the “less is more” approach often works best. But there’s more to flavoring fish than salt and pepper, and maybe a squeeze of lemon. Salmon, and reds in particular, can stand up to a bolder seasoning. I love the richness of kings but the delicate flavor beckons for a lighter hand when it comes to the kitchen. Think potato-crusted with a silky beurre blanc ...

Kim Sunée
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I find that reds and silvers hold up well to sauces with some bite and sass....

Kim Sunée

If you’re a food lover and have spent any time eating in places like Los Angeles, Portland, Oregon, Austin, Chicago or San Francisco, you’ll have undoubtedly indulged in the often surprisingly upscale cuisine from mobile food carts that sometimes take up entire blocks. In the last few years, the food truck craze has made its way to Alaska and Anchorage in particular, which, according to the city’s Department of Health and Human Services, counts 85 permitted mobile trucks...

Kim Sunée

If you’re going to have just a few go-to summer salads in your repertoire, you might want to consider including this one for kachoombar, a refreshing chopped Indian salad that usually combines tomato, onion and chilies. I learned to love this simple dish from many hours of cooking and eating with my good friend, chef Suvir Saran . Suvir serves kachoombar as part of a larger feast to help cut the richness of the overall meal. It pairs particularly well with his masala fried chicken and buttermilk biscuits ...

Kim Sunée
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If you’re going to have just a few go-to summer salads in your repertoire, you might want to consider including this one for kachoombar, a refreshing chopped Indian salad that usually combines tomato, onion and chilies....

Kim Sunée

Halibut and salmon season are in full swing, and during these hotter summer days it’s nice to trade out heavier foods for something light and fresh. I went through my notebook of recipe ideas that I keep when traveling and found Caribbean-spiced ceviche from this past spring when I was in Grand Cayman.

For many, the island is synonymous with questionable offshore banking and a scattering of luxury hotels. Admittedly, I too went with some of these notions. I quickly learned that if you dive a little deeper, there’s so much more; the abundance of natural beauty is breathtaking, and Grand Cayman is also rich in seafood and flavors bursting of the sun...

Kim Sunée
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I am always fascinated by how others prepare their local bounty. In the Caribbean, where all sorts of species swim, many restaurants make the best of the best, including the invasive lionfish (which tastes better cooked than raw), wahoo, mahi mahi and slippery satin snappers....

Kim Sunée

I thought that living in a place like Alaska, getting my family to eat seafood -- and salmon, in particular -- on a regular basis would not take as much effort as it actually has. It requires more than my share of culinary tricks and sometimes finds me depleted of arguments, giving in to the requests for chicken or beef, once again. But recently I was part of a project to help promote Alaska-grown produce and wild Alaska seafood. We cooked recipes from Alaska-based chefs and food writers that were then photographed by the brilliant photographer Ash Adams ...

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
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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

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