This is a one-pan dish, so pull out a large, wide skillet.
Recipe: This almond-laced snacking cake packs up well for school lunches, hiking and camping.
New favorites on our dining reviewer’s list: Donut burgers, deep-fried peaches, Dole Whip, and fried peanut potatoes with a side of bacon mayo.
Recipe: This is a savory recipe based on the French gâteau invisible, featuring small, firm zucchini. The end result is reminiscent of the lightest quiche or a fancy gratin.
Recipe: Braised with tomato and mushroom until fork tender, celery leaves and stalks make a surprisingly satisfying dish.
Here’s a recipe you can adjust to use just about any kind of Alaska berry.
Recipe: Naturally sweet, the flavor of summer corn pairs well with cream and vanilla.
Recipe: These sweet corn fritters with soft, tender herbs make a colorful appetizer or snack.
Recipe: You can use any extra Green Goddess dressing from this recipe in place of mayo or with grilled fish, chicken or vegetables.
Recipe: One of the best things about this dish: It travels well.
Recipe: Bibim noodles is a rainbow-hued dish that combines cold noodles and crunchy vegetables to create a refreshing salad.
On Wednesday, organizers dipped into a small raffle drum to pick 16 restaurants from a list of about 50 to participate in the event for three months, starting July 19.
Organizers hope the ANC Market Social will help bring more traffic to nearby businesses.
Restaurant review: It’s clear Mandala survived a difficult first year with a combination of determination, hard work and a killer recipe for butter chicken.
Recipe: This recipe is shared by pie maker extraordinaire Kirby Kauffman, an Anchorage-based musician and teacher who has been making these pies for friends and family for years.
The Anchorage urban farm is part of a program that gives farmers from the refugee community an opportunity to grow and sell produce.
Recipe: Is there anything better than a summer salad you can toss together for a last-minute picnic, post-hike treat or desk-side lunch?
The vegetable now springing up in Alaska backyards can be used to make savory drinks and sweets, from beers and wines to ice creams and sherbets.
Recipe: Ceviche, raw fish or seafood that’s “cooked” in citrus juices, is easy to serve up for last-minute entertaining, or pack and take camping or fishing.
Recipe: Thai tea with boba is a perfect drink for pushing through a grueling work afternoon, and you can get most of the ingredients around Anchorage.