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Kim Sunée

When the big pots come out and I start making the first batches of hearty soups -- chock-full of vegetables and legumes -- it means autumn isn’t far. As for which kinds of soups, Italian minestrone made with rice or pasta, beans and vegetables was never on my short list of favorites; the name recalled canned versions from school lunches or sloppy bowls served in Italian-esque restaurants that didn’t stand a chance in New Orleans, where every family had a pot of long-simmered gumbo or red beans and rice at the ready...

Kim Sunée

Fishing season is exciting to me, not because I have any talent whatsoever at the sport itself, but because it allows me to expand my repertoire of recipes highlighting the local bounty caught by those much more competent than I. Enter Daryl Pederson, whose famous 54-inch monster lingcod made the news last week. When the stars aligned and a friend of a friend brought Daryl over to my house for an eight-course wine dinner, Daryl reciprocated in kind by offering some of his Prince William Sound prize...

Kim Sunée

These past few weeks, I’ve enjoyed watching crowds take full pleasure in the local farmers markets, buying everything from gorgeous heirloom tomatoes and Alaska oysters to breakfast radishes, snow apples and more. When it comes to spuds in Alaska, though, I always wonder: How is one to choose between such an abundance -- the deep purple-hued Magic Molly, the delicate Rosefinn or the hardier German Butterball?...

Kim Sunée
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I loved it when my Norwegian great grandmother, Nora, would come and visit us in New Orleans. She had lived in Minnesota most of her adult life but still spoke with a heavy, bouncy accent....

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
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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

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