These Alaska businesses want your rhubarb. Lots and lots of your rhubarb.
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.
Food and Drink
Two ways to make ceviche, the perfect summer seafood dish
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.
DIY some Thai tea with boba for a sweet, caffeinated afternoon treat
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.
Get saucy, cheesy meatball subs on the table faster by baking them
For this meatball sub recipe, use fresh herbs, handle the beef as little as possible and bake them to get tender, flavorful meatballs.
Fresh creamed corn with queso and poblano is perfect for summer backyard gatherings
Recipe: You might want to consider doubling the recipe because this dish vanishes quickly.
It’s finally feeling like summer. Celebrate with cool, sweet lemon semifreddo.
Recipe: This easy, no-bake summer treat always surprises with its creamy texture and bright notes of lemon.
It’s fiddlehead season, a favorite but fleeting time of year for foraging Alaskans
Some Alaskans are making the most of the limited season, foraging to fill bags and buckets with fiddleheads that they’ll use in anything from pesto to pizza to caribou stew.
Pair that fresh Alaska cod with big, bold flavors
Recipe: This preparation pairs mild cod with deep umami bursts of tomato and kimchi cooked down together with green onion and pats of butter that sizzle as the whole fillet roasts to perfection.
If you’re looking for next-level burgers, pizza or toasty sandwiches, add these newer Anchorage food stops to your list
Dining review: Melt food truck’s grilled sandwiches are classic and creative; Gaetano’s is serving decidedly grown-up pies; and Altura’s burgers - with patties made fresh ground filet mignon and bacon - should not be missed.
In her Chugiak kitchen, Kunniak Hopson makes seasoning blends to spice up everything from maktak to moose fry
Kunniak’s Spices has grown to a community of 5,000-plus members on Facebook who share photos of meals made with her seasoning and spice blends.
Stuffed mirlitons give Alaska spot prawns a Louisiana-inspired kick
Recipe: Mirlitons are known as vegetable or “alligator” pears in Louisiana; others call this pale green, delicate-flavored gourd “chayote.”
This layered rhubarb dessert goes perfectly with sunny spring afternoons
Recipe: This trifle — which layers rhubarb, lady fingers and mascarpone — is like an English dessert that went to an Italian finishing school.
There’s a reason the internet loves baked feta pasta: It’s easy, fast and tasty
Recipe: This is so easy you can make the whole thing in a TikTok video, and it makes a great weeknight dinner.
Fresh cod is in season. Here’s a spectacular dish that showcases it.
Recipe: Pan-sear fish before adding it to a colorful mix of onions and peppers with hits of vinegar and a little sugar.
This rainbow-colored salad is like springtime on a plate
Recipe: This dish calls for za’atar, a wonderfully aromatic spice blend of dried herbs, sesame seeds and sumac. It’s now more readily available in supermarkets, or you can make your own version.
Easy spring tart with lemon ricotta: Maximum wow factor, minimum fuss
Recipe: Store-bought puff pastry makes this tart a streamlined way to celebrate the season.
Alaska’s food scene sees a burst of birria, the Mexican dish lighting up social media
Restaurants in Alaska are serving their own variations of the stewed meat dish, from birria breakfast burritos in Seward to slow-roasted brisket in Southeast.
Anchorage’s second Bear Paw restaurant will replace the previously boarded-up Hard Rock Cafe downtown
The Bear Paw owner said Alaskans and tourists prefer local dishes and beverages over national chains.
Flavorful sheet pan seafood kebabs may be simple, but they offer a ton of possibility
Recipe: Serve over rice bowls or on a bed of pasta tossed with asparagus or peas. Pile onto bread with pickles and tartar sauce for a sandwich. Serve on cabbage leaves or in a tortilla for fish tacos.
Make these raw date-nut bites for a decadent no-bake, plant-powered treat
Recipe: Just imagine these, as one taster said, “as a healthy doughnut-hole alternative.”