How Alaska eats: Egg-citing recipes that are hard to beet
Did we say smoked salmon egg salad sandwich? Why, yes we did.
Food and Drink
Dining review: Matanuska Brewing Company Anchorage serves a bit of almost everything in Midtown
The new restaurant is part of a growing family of pubs serving their own beer. It’s part sports bar, part burger joint, part pizzeria and part burgeoning music venue.
These quick, tasty Alaska beet-pickled eggs bring brilliant color to any appetizer tray
Show off Alaska’s beets and, if you can find them, throw in some quail or duck eggs.
Conversation: UAA’s new pastry professor talks about her sweet journey with food and teaching
Kellie Puff handed out chocolate samples at the Campus Bookstore and had tips for beginners at a recent workshop.
How Alaska eats: Featherweight buttercream will make you the Easter cupcake boss
Plus: How to make your “hard-boiled” eggs in the oven, smoked salmon brunch fare and shepherd’s pie with game.
Master buttercream frosting and make Pinterest-worthy Easter cupcakes
Here’s how to make easy bunny cupcakes and master “robin’s egg” frosting for Easter.
How Alaska eats: Spring chicken (cutlet) + poppy seed cake
Plus peanut noodle salad, bacon mac and cheese, and asparagus everybody likes.
Pan-fried chicken primavera makes for a quick, satisfying weeknight dinner
This classic dish can also be dressed up for a dinner party.
How Alaska eats: Use up that frozen salmon!
Featuring salmon fresh rolls, bulgogi salmon, salmon chowder, quick bites and tahini chocolate chip cookies.
Mochileros, Tiki Pete’s, Waffle Rush: 3 newer spots worth trying in Anchorage
Sometimes enough is as good as a feast. Here are some dishes in Anchorage worth seeking out.
Turn frozen salmon into fresh, herbaceous salmon spring rolls
This springy appetizer breathes new life into last season’s bottom-of-the freezer fish.
How Alaska eats: The grass is brown but the dip is Green Goddess
Featuring Green Goddess dip, queso, wild Alaska scallops and elderflower loaf cake.
Spring forward with fresh veggies and avocado Green Goddess dip
Pro tip: This dip is also delicious with french fries or potato chips.
How Alaska eats: Cake wreck confessions
Plus a Sichuan restaurant in East Anchorage and dinners with frozen salmon.
Blood orange-thyme snack cake is a stunner
This vibrantly colorful cake is simple to pull together and easy to make gluten-free
How Alaska eats: What is a leprechaun’s favorite cereal?
All the St. Patrick’s Day fare you could ever want, plus crab cakes.
These scallop crab cakes with grated tomato sauce have a Thai-inspired twist
Sweet, tender scallops, chopped and tossed with one egg and combined with crabmeat, is a winning combination.
Wondering where to get good Chinese food in Anchorage? Check out Jimmy’s
The restaurant inside the old-school, pagoda-style building is now owned by Jimmy’s Sushi, and has a variety of Asian cuisines — including Szechuan dishes.
How Alaska eats: Just pudding it out there (+lots of weeknight main dish ideas)
Some ideas: spring vegetable risotto, broccoli-cheddar soup and sablefish (or is it cod?) over ramen.
Two Alaska chefs are semifinalists for this year’s James Beard Awards
The chefs are from 229 Parks Restaurant and Tavern and Juneau’s In Bocca Al Lupo.