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Food & Drink

Labor Day Weekend is nearly upon us, and that means plenty of changes at the markets. Some of this is good news, some not.

Steve Edwards
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. Kim Sunée
I love salads but I hate making them. The mason jar method and a hand-me-down salad spinner are total lifesavers in that department. Don’t have time (or the patience) to chop and prep every single night? Make your five work salads on Sunday night all at once.Shannon Kuhn
Blueberries are great to use in baked goods, salads, or transformed into syrup or jam. One of the ways I use them most is as a base for a healthy homemade smoothie. Maya Evoy
The excitement I felt when I noticed Pasta Avanti’s cheerful-looking storefront in downtown Anchorage a few months ago could be summarized in one word: panini.Victoria Barber
The State Fair's starting and that means giant cabbage harvest season. It's also time to get some regular-size cabbages, kohlrabi, broccoli and other tasty vegetables at the many area farmers’ markets.Steve Edwards
On hurried days, with work and errands, sports practices and appointments, when busy parents come home with no plan for dinner, this quinoa and egg enchilada skillet is a lifesaver.Maya Evoy
The Anchorage coffee scene has been hot for years, but the latest trend is looking to cool things down. It's called "cold brew" and it may win over your caffeine-addicted heart.Shannon Kuhn
Some appetizers are so good they can make an entree an unnecessary afterthought. Play asked some Anchorage foodies to weigh in on their local favorites. Victoria Barber
In Alaska, mid-August means we’re turning an eye toward autumn. From the farmers' fields, look for some of the late-season crops; from the sea, there is a change in what is available at the markets. And Alaskans are even doing a little dog days celebrating.Steve Edwards