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: With a swirl of basil-forward pistou — a version of Italian pesto minus the nuts and sometimes the cheese — this dish offers punch with each bite.
Recipe: This meatloaf recipe includes big, bold flavors, which work well with leaner, gamier meats.
Recipe: Braised green beans with carrot and coconut is a side dish that travels well, making it a great option for outdoor gatherings or desk-side lunches. It tastes even better the next day.
Recipe: Popular in South Carolina and other parts of the country, a steamed oyster is a happy medium between raw and fully cooked.
Recipe: Light the grill or heat the oven broiler and whip up a variety of marinades and condiments, which go just as well with fish or meat or vegetables.
Recipe: A no-fuss open-faced tart, the galette is a blank canvas for both sweet and savory cravings.
Recipe: Cobbler is an easy throw-together dish that’s good warm with vanilla ice cream or cold for breakfast. And for a slightly different take on blueberries, try a chilled blueberry soup.
Recipe: Lemon really brings out the flavors of not just the fruit but the lemon verbena or other herbs you might choose to include in this refreshing sorbet.
Recipe: Try this confit warm, at room temp or even chilled, with crusty bread or with fresh mozzarella or over ricotta; alongside eggs for brunch; or with grilled salmon or steak.
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.
