Kim Sunée is a bestselling author ("Trail of Crumbs: Hunger, Love, and the Search for Home," "A Mouthful of Stars," "Everyday Korean: Fresh, Modern Recipes for Home Cooks") and a former magazine food editor. She's based in Anchorage. For more food and travel: kimsunee.com.; instagram.com/kimsunee
Recipe: Clafoutis, pronounced klah-foo-tee), is a rustic French dessert; think pancake-like batter that bakes into a soft custard with bursts of tart fruit. A bread pudding sans bread.
Recipe: Bitter hits of arugula and chard and tons of fresh herbs sing when paired with rich, succulent seafood.
Recipe: Morels are a delicacy that in other parts of the country can be pricey and rare. We have an abundance in Southcentral Alaska this year, particularly around the Kenai burn.
Recipe: Alaska Chip Co. potato chips have just the right thickness and crunch to hold up to smoked salmon and golden orbs of roe, some chives and black pepper.
Recipe: If you’re partial to golden, crunchy edges on your cornbread, pull out a cast-iron skillet and heat some butter until browned and nutty before adding to the batter.
Recipe: Pepperoni and cheese, crispy prosciutto, sautéed kimchi ... the possibilities are endless. So you might want to pull on some looser pants, buy some dough balls and get rolling.
Recipe: The texture of this oatmeal sandwich bread is springy and holds up to slicing and serious sandwich building.
Recipe: In this tried-and-true, one-pot chicken soup, a quick pasta-like dough is added directly into the simmering broth to thicken it and cook the dumplings.
Recipe: If, like many of us, you’re intimidated by a “starter,” have no fear. These pancakes cook up tender, with crisp edges.
Recipe: For this riff on carrot cake, a cookie bar-like dough with a tangy cream cheese swirl are baked all in one layer.
Recipe: Noodles and broth are getting their star turn here, with a kick from kimchi. This recipe makes it easy to make the most of what you have and substitute when you’re lacking.
Recipe: If you’re lucky to have yeast and flour, you can make your own dough. Or, while supporting your favorite local restaurant, pick up some extra balls of dough.
