Bruschetta with nectarines and prosciutto is a stunning appetizer (or lunch – or even dinner)
Alaska from Scratch: This is a twist on caprese salad, that classic taste of summer.
cookingrecipes
Here are the secrets to making a truly great pimento cheese spread
Kim Sunée: Some notes from Carlyle: Only use orange extra sharp cheddar, never white, Tillamook is great. Never use a food processor to grate your cheese. Do it by hand. Use more black pepper than you think.
These zucchini brownies are so rich and gooey, you might want to use a fork
Alaska from Scratch: Zucchini naturally holds water, which releases as it bakes, giving the brownies that fudgy texture that many say is essential to a good brownie.
Alaskana recipe: Easy, pectin-free alley raspberry jam
This jam recipe, developed with advice from the good Alaska cooks in our online test kitchen, requires no pectin and is pretty hard to mess up.
Gussy up your leftover salmon with this herb layer dip
When the days are warmer, chilled salmon dishes are the way to go.
Bourbon meets Alaska blueberries in this take on barbecue baby back ribs
Alaska from Scratch: Blueberry bourbon barbecue sauce is nicely balanced with smoky, sweet, spicy and acidic notes in these baby back ribs. Bring a stack of napkins to the table and go to town.
How to make a taco bowl that really sings
Alaska from Scratch: I was craving a big bowl of freshness, so I made fish taco bowls, where all the summery fish taco flavors can be packed in and enjoyed with a fork.
Alaskana recipe: Choose-your-own-adventure Alaska salmon spread
Here's a very solid, basic recipe for salmon spread plus a crowd-sourced, choose-your-own-adventure list of things to add so you can make up your own "secret" recipe.
If you have eggs and tortillas, you’ve got the start of a supremely satisfying meal
Alaska from Scratch: Grab that lonely tub of sour cream or that half of an avocado you need to use. Sprinkle on some grated cheese. You can hardly go wrong.
Alaskana recipe: Halibut Olympia a little better than you remember
Your Alaska childhood called. It's having halibut Olympia for dinner.
Alaskana recipe: Choose-your-own-adventure rhubarb crisp
Feel free to read this recipe and then, in keeping with the Alaska cooking spirit, not really follow it at all.
This homemade coconut iced tea is positively dreamy
Alaska from Scratch: This is strong, black iced tea, with whole spices and a hint of vanilla, swirling with a sweet coconut milk concoction.
Alaskana recipe: Sourdough pancakes
You don't need Grandma's starter to make the pancakes you remember.
Alaskana recipe: The historic Alaska cocktail
The historic Alaska cocktail is a marvelous take on a martini: stiff, complex, cold and golden as a prospector’s dreams.
This rhubarb almond coffee cake is a treat fit for any Alaska summer soiree
Alaska from Scratch: I’ve found that bags of rhubarb inevitably show up when it's summer in Alaska.
Green (that is, unripe) tomatoes can be delicious pickled, preserved or – you guessed it – fried
Kim Sunée: Frying up tomatoes is a good way to enjoy some that weren’t quite ripe, something not unfamiliar to us in cooler climes.
Smoky corn, bacon and fresh lime – this salad was made for summer
Alaska from Scratch: Bring a batch of this Mexican corn pasta salad to your next summer barbecue. Your friends will thank you.
Whether you call it sablefish or black cod, make this dish as soon as you possibly can
Alaska from Scratch: Ginger-soy glazed sablefish over ramen noodles is one of the easiest sablefish recipes I’ve ever made, and it’s phenomenal.
Thrown on a grill or campfire, pineapple teriyaki chicken in foil packs are a snap
Alaska from Scratch: You can also make these in a 425 degree oven. Any way you cook it, it's ideal for Alaska summertime.
Yes – radishes can be delicious cooked, too
Alaska from Scratch: Cooked radishes are a thing. A lovely thing. They can be wonderful roasted or seared in a cast iron skillet.