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Kim Sunée

Say three simple words -- “tuna noodle casserole” -- to a group of people and you may be surprised by the passionate reactions you get. I’ve heard everything from "blech" and "gag, gag, gag" to "canned peas," "Mom" and "pure comfort food." Undoubtedly, this 1950s dish elicits strong opinions...

Kim Sunée

It’s 4 p.m. and everyone is hungry and tired, searching for a quick pick-me-up. Sound familiar? With school in full swing, I hear from parents all the time who say that the never-ending dilemma is how to satisfy their family’s “hanger” without overloading on empty calories or caving in to the demand for sugary-sweet snacks. Almond butter and fruit satisfy to a point, but there’s a lot to be said for comfort foods, especially this time of year as we turn more to cheese-laden carbs and long-simmered fare...

Kim Sunée
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When I was first adopted from South Korea and landed on the new planet of New Orleans, an after-school snack of cookies and milk was so foreign to me....

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

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