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Kim Sunée

It's prime berry time, and whether you favor raspberries, wild blue or salmon, they are ripe and ready for the picking. Although it’s difficult to get serious Alaska foragers to divulge a favorite berry-picking hot spot (and who could blame them?), if you look around, you’ll find that the fruit is plentiful. This past weekend, in Portage, for example, my friends and I unexpectedly picked and ate berries all along the trail of blue ice. And my neighbors have just offered up their bushes for harvesting as well.

With an abundance of fruit this fresh, the last thing you want to do is spend too much time in the kitchen fussing over them, which reminds me of the Julia Child quote: “it’s so beautifully arranged on the plate, you know someone’s fingers have been all over it."...

Kim Sunée
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When it’s an extended outing with family and friends -- usually I cook for at least 10 -- I try to have lots of small bites ready; someone is always getting back from kayaking or a hike or inviting nearby campers to our site....

Kim Sunée

Alaska summer is salmon runs and dipnetting, verdant hiking trails, breathtaking views of glaciers and mountain peaks. And camping, or "glamping," as my friends have teased me. Admittedly, I tend to camp with running hot water, thick bath towels and lots of good food. Not that I would tell this to my die-hard, camping-loving husband, but I could compromise on the hot running water and the towels, but definitely not the food...

Kim Sunée

Every summer, I turn into a produce stalker, obsessively checking out the local farmers market stands in anticipation of the first hint of luminescent green and deep-orange blossoms, those delicate blooms of zucchini squash that are truly a seasonal delight. This past weekend at the South Anchorage Market, I finally spotted my first bunch of the delicate flowers at the Rempel Family Farms Stand. I arrived a little past 9:30 a.m. and although most of the bin was empty (note to self: arrive at 9 a.m. sharp next time) I was able to gather the last dozen or so flowers...

Kim Sunée
Primary Category: 

Every summer, I turn into a produce stalker, obsessively checking out the local farmers market stands in anticipation of the first hint of luminescent green and deep-orange blossoms, those delicate blooms of zucchini squash that are truly a seasonal delight....

Kim Sunée

When it comes to travel, I've always paid as much attention to the journey as to the food accompanying the destination....

Kim Sunée,Tara Young

When it comes to the kitchen, there’s nothing better than being armed with some basics -- knowing how to roast a chicken (crispy skin, juicy meat) and to whip up a savory vegetable soup, or toss together a fresh salad just lightly kissed with tangy vinaigrette -- for throw-together dinners or simple weeknight dining. And when it comes to breakfast or brunch or after-school snacks, a good, sticky sweet roll -- a soft yeast-risen bun -- laced with vanilla or cinnamon makes people swoon with nostalgia (or gluttony)...

Kim Sunée
Primary Category: 

When it comes to the kitchen, there’s nothing better than being armed with some basics -- knowing how to roast a chicken (crispy skin, juicy meat) and to whip up a savory vegetable soup, or toss together a fresh salad just lightly kissed with tangy vinaigrette -- for throw-together dinners or sim...

Kim Sunée

I love a good egg, and since the whole eggs-are-bad-for-you theory has been debunked , I have relished them with even more abandon -- poaching, frying, and scrambling them to top everything from hot, fresh tortilla chips for chilaquiles and a piece of warm toast smeared with tomato and avocado or to add a perfect garnish for a thick, juicy burger.

I just recently learned that friends of mine bought some chicks from Palmer and are building a chicken coop. Luckily, they live close enough for me to walk over and help gather the much-anticipated and forthcoming freshly-laid eggs...

Kim Sunée
Primary Category: 

I love a good egg, and since the whole eggs-are-bad-for-you theory has been debunked, I have relished them with even more abandon -- poaching, frying, and scrambling them to top everything from hot, fresh tortilla chips for chilaquiles and a piece of warm toast smeared with tomato and avocado to...

Kim Sunée

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