Recipe: Cobbler is an easy throw-together dish that’s good warm with vanilla ice cream or cold for breakfast. And for a slightly different take on blueberries, try a chilled blueberry soup.
Recipe: This recipe features chive blossoms, which are edible and beautiful and very abundant right now. If you happen to have only chives, it still works, but isn’t quite as picture-perfect.
Recipe: Lemon really brings out the flavors of not just the fruit but the lemon verbena or other herbs you might choose to include in this refreshing sorbet.
Recipe: Try this confit warm, at room temp or even chilled, with crusty bread or with fresh mozzarella or over ricotta; alongside eggs for brunch; or with grilled salmon or steak.
Recipe: Clafoutis, pronounced klah-foo-tee), is a rustic French dessert; think pancake-like batter that bakes into a soft custard with bursts of tart fruit. A bread pudding sans bread.
Dining: From Russian pelmeni to Turkish-inspired cuisine, it's easy to put together a decadent, international meal. Plus, food trucks are a natural fit for this period of socially distant dining.
Recipe: Bitter hits of arugula and chard and tons of fresh herbs sing when paired with rich, succulent seafood.
This is the second summer that independent growers have sold produce at the site, located at 3601 Mountain View Drive.
Recipe: Morels are a delicacy that in other parts of the country can be pricey and rare. We have an abundance in Southcentral Alaska this year, particularly around the Kenai burn.
Recipe: Alaska Chip Co. potato chips have just the right thickness and crunch to hold up to smoked salmon and golden orbs of roe, some chives and black pepper.
Recipe: Shrub is a drinking vinegar that adds tartness and flavor to sparkling water. It can also be added to Champagne to make a festive cocktail or splashed into a gin and tonic.
Recipe: If you’re partial to golden, crunchy edges on your cornbread, pull out a cast-iron skillet and heat some butter until browned and nutty before adding to the batter.
Recipe: Pepperoni and cheese, crispy prosciutto, sautéed kimchi ... the possibilities are endless. So you might want to pull on some looser pants, buy some dough balls and get rolling.
Recipe: The texture of this oatmeal sandwich bread is springy and holds up to slicing and serious sandwich building.
Cordova’s first-in-the-state salmon fishery will be a test of whether health mandates, corporate protocols and government planning can prevent a coronavirus outbreak in the isolated Prince William Sound community.
Recipe: In this tried-and-true, one-pot chicken soup, a quick pasta-like dough is added directly into the simmering broth to thicken it and cook the dumplings.
Book review: The essays in “The Whale & the Cupcake” are drawn from veteran journalist Julia O’Malley’s journeys across the state, learning how different foods shape Alaskans.
Recipe: If, like many of us, you’re intimidated by a “starter,” have no fear. These pancakes cook up tender, with crisp edges.
Recipe: The key to all of it, as with so many things that feel impossible, is to take it one step at a time and to do your best.
Recipe: For this riff on carrot cake, a cookie bar-like dough with a tangy cream cheese swirl are baked all in one layer.
