It’s ‘the year of the snapdragon,’ and you should start some fancy ones
Nurseries don’t often carry tall snaps, but you can grow some if you start soon.
Alaska Life
These gluten-free baked ‘Idita-doughnuts’ are unexpectedly, dunkably delicious
Just don’t think of them as doughnuts exactly. (Real flour recipe included.)
Anchorage pets can now get high-tech help in the event they get lost
Scanning the new digital tag with a smartphone pulls up a webpage with a profile for the pet, which can include multiple contact numbers, health information and eating preferences.
My boyfriend can’t stop arguing with my friends about politics on social media. How can I get him to knock it off?
He says I’m overreacting — that my friends love him and don’t mind and it’s “just how people talk now.”
Want to be a world traveler? Here are some steps to take first.
A passport is just the beginning.
How Alaska eats: Ideas to put a springtime shine on weeknight dinner
Some options: lemon-Parm chicken, tortellini soup and a key lime pie.
Let lemon-Parm chicken cutlets and romaine salad light up your weeknight
It’s a little like those weeknight chicken nuggets you secretly eat sometimes, except all grown up.
Fuchsias come in a rainbow of colors - just one reason it’s a favorite Alaska plant
Fuchsias excel in our cool climate. It’s one of the four horsemen plants of the Alaska hanging basket.
229 Parks chef Laura Cole to take over management of Muse at Anchorage Museum
The restaurant will be closed in early April to transition to new management.
A friend is getting married in the middle of nowhere. How can I get out of going - gracefully?
The facts are, money is an obstacle, and while she’s a special friend, she isn’t my bestie.
For some Alaskans, it makes sense to tour the globe one bakery at a time
Fire Island Bakery shuts down all its locations in January. For much of the staff, vacation time comes with professional development.
Anthony’s at Sea-Tac is one of 14 businesses to close this spring as airport updates concessions
Despite the wave of closures, which will include perhaps two dozen more by the end of the year, the airport will see a net gain of 50 new businesses by 2025.
How Alaska eats: You’ve met your matcha
Matcha crème brûlée, a Valentine burger and a big ol’ chocolate cake.
At the Alaska Native Medical Center, healing comes in a bowl of seal soup
The soup, prepared in a generations-old style at the Anchorage hospital, is likely the only large-scale food service preparation of marine mammal in the U.S.
This green tea crème brûlée is easy to make and even easier to eat
Earthy matcha, made from green tea leaves, pairs perfectly with a caramelized sugar crust
Want to get in on gardening action this year? Join the club.
Now is a great time to join one of the many gardening societies and clubs in Alaska.
How Alaska eats: I value our friend-chip (especially if it comes with Kenai dip)
Make Alaska’s fave dip, a new recipe for frozen salmon and weeknight dinner ideas.
Brighten up the salmon in your freezer with citrus, crisp radish and green herb sauce
Sautéeing the radishes in golden brown butter coaxes out some of their natural sweetness, and the fresh herb sauce brings it all together.
Go ahead, make the jalapeno cheese dip Alaska can’t stop eating
A perfect Super Bowl snack, Maya Wilson’s version of “Kenai Dip” hits all the spicy, cheesy notes.