How Alaska eats: What is a leprechaun’s favorite cereal?

Newsletter #38: Top o’ the mornin'

This week, those of us not going on spring vacation are reading Iditarod stories, stirring whiskey, brown sugar and whipping cream into our coffees and, maybe, slipping into the shamrock socks. To get you in the spirit of the season, you might have fun with this recipe for Irish soda bread from Kim Sunée. And, for sure I’m going to make Maya Wilson’s corned beef and cabbage with honey-dijon glaze next time I get an opportunity to feed some other O’Malleys.

If you’re headed to a St. Patrick’s Day party, this Irish cream pie might be just the thing. And, if you have some leftover corned beef, Kirsten Dixon has got your back with this hash.

But perhaps you want none of this silly, green-pancake-eating, shamrock-shake-drinking nonsense. In that case, Kim Sunée has a brand-new recipe for Thai-style crab and scallop cakes that will get your palate set on spring.

[Read previous newsletters here. Find more Alaska recipes here.]

Big ups to chefs Laura Cole and Beau Schooler for their James Beard award nods! I’m a fan of Schooler’s Instagram feed. (Check out this post where he made salmon mortadella!) And, if you don’t already, support local cooking and local news and subscribe. Have questions or suggestions for me? Email!

(Punchline of the kid’s joke book joke in the headline: Lucky Charms!)

Here’s hoping you don’t drink too much green beer.

RECIPE: THAI STYLE SCALLOP AND CRAB CAKES WITH GRATED TOMATO SAUCE