Roasted beets and potatoes with almond-coconut sauce makes the most of fall vegetables
Kim Sunée: Here, in this late-summer, early-fall dish, beautiful potatoes complement beets and carrots.
Alaska wildberries turn ordinary bread into a gorgeous, late summer pudding dessert
Kim Sunée: This simple, late-summer dessert that turns fruit and bread into a gorgeous dome of purple, garnet and magenta.
Here are the secrets to making a truly great pimento cheese spread
Kim Sunée: Some notes from Carlyle: Only use orange extra sharp cheddar, never white, Tillamook is great. Never use a food processor to grate your cheese. Do it by hand. Use more black pepper than you think.
Gussy up your leftover salmon with this herb layer dip
When the days are warmer, chilled salmon dishes are the way to go.
Green (that is, unripe) tomatoes can be delicious pickled, preserved or – you guessed it – fried
Kim Sunée: Frying up tomatoes is a good way to enjoy some that weren’t quite ripe, something not unfamiliar to us in cooler climes.
Grilling season is here; prosciutto-wrapped shrimp are a perfect way to celebrate
Kim Sunée: It’s hard to resist salty, crisp pork wrapped around plump, local shrimp.
How to turn regular root vegetables into savory, crispy pancakes
Kim Sunée: I like a combination of at least two (beet + potato or carrot + potato + parsnip) plus lots of herbs for color and flavor.
Here’s how to turn regular potatoes into something splendid
Kim Sunée: Paprika oven fries with rosemary lemon aïoli could stand on their own merit, but they're also great with grilled meats, fish, and other vegetables.
Looking for creative ways to cook up the rest of last summer’s salmon? We can help.
It's the quintessential Alaska problem: summer is around the corner, but you've yet to eat your way through the salmon haunting the back of your freezer. Our recipe columnists are here to help.
How to bring out the best in wild Alaska scallops
Kim Sunée: We’re fortunate to have fresh, wild scallops in Alaska, where they are hand-shucked and frozen within hours. Here's how to take the fear factor out of cooking them.
Pasta with ricotta and arugula is a taste of spring
Kim Sunée: While it’s not quite planting season for us, here’s a taste of spring to get you ready for the months ahead.
Meet raclette – a toasty, melted cheese dish that’s perfect for winter parties
One of the best après-ski dishes has to be the Swiss raclette, both the name of the cheese and the beloved dish that's served melted alongside steamed potatoes and pickled vegetables.