How Alaska eats: Cozy up to salmon pot pie and copycat Olive Garden pasta e fagioli soup
ADN recipe writers have lots of fall-time comfort food with an Alaska twist
Food and Drink
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.
Copycat Olive Garden pasta e fagioli soup is a great way to use moose
Alaska from Scratch: This pasta e fagioli recipe is a take on the popular soup from the Olive Garden: vegetables, two kinds of beans and meat settle nicely into a thick, tomatoey broth.
Alaskana recipe: Salmon pot pie with Parmesan-thyme crust
This show-stopping dish has taken on a life of its own in coastal Alaska, with lots of regional variations.
Thanks to a warm September, farmers markets still going strong
Market Fresh: Mark Butler echoes the thoughts of most market managers, farmers and shoppers: “We are at peak produce season with every farm booth absolutely piled with wonderful vegetables.”
How Alaska eats: You probably need these wild-game meatballs and these tahini-chocolate chip cookies too.
Here's hoping your procrastabaking doesn't get too out of hand.
Tahini in your chocolate chip cookies? It’s not so nuts
Maya Wilson: Tahini brings a complexity to this cookie that you won’t find elsewhere. If you like crunchy edges and chewy centers, this might be just the recipe for you.
Alaskana recipe: Easy wild game meatballs
Got venison, moose, caribou or musk ox? Then you need this meatball recipe.
This might be the best weekend of autumn for a trip to the farmers market
Market Fresh: Alaska-grown apples, this season's honey and "simply piles and piles of produce" are at markets around Anchorage.
How Alaska Eats: Freeze late summer-green super pesto, make a proper Alaska berry pudding and other food news
Late summer, our greenest season, gets a person thinking about topping off the freezer.
How to make a bowl of edamame that tops any sushi restaurant appetizer
Alaska from Scratch: This recipe is quick - four ingredients and just a few minutes in a hot skillet. The result is a steamy plate of edamame, glistening with oil and sprinkled with sea salt.
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.
Alaskana recipe: freezer-perfect Alaska greens super pesto
Sending your wintertime table a love letter from the greenest part of the summer.
Now at farmers markets: Unique treats for dogs, and potatoes like you’ve never seen
Market Fresh: Arctic Organics says recent weather means no more baby carrots, and the Muldoon market is “seeing more new potato varieties in interesting colors and shapes."
How Alaska Eats: Beet love, fair food secrets and blueberry fields forever
Blueberry pie tastes best when you eat it in Alaska in August.
Alaskana recipe: Foolproof wild blueberry pie
Every Alaska cook should have a pie recipe up their sleeve. And this is now mine.
To love beets is to eat this roasted beet and lentil salad with tahini dressing
Beets are a thing. A fascinating, jewel-toned, earthy-flavored thing.
State fair food: Killer shrimp, corn on the cobb, Pristine oysters and more
Some people go to the fair for the rides; some for the concerts; and some to pet a llama. But almost everyone goes to the fair for the food.
Market Fresh: This week’s shopping list should include coho, halibut cheeks and squash blossoms
Local farmers are ramping up their gathering of crops. There's one common theme: carrots!
How Alaska Eats: Super-sized snacks at the Alaska State Fair, local food shines in Juneau
If you want to know how Alaska eats, look no farther than the Alaska State Fair. (Hint: we go big, really big.)