Alaskans have fallen hard for Scotch eggs, the gastropub staple. What are they? Hardboiled eggs swaddled in sausage meat, then baked (traditionally they're fried) and served warm--maybe with a side of ketchup.
What keeps us coming back to the restaurants? In some cases, it's the amazing food or the atmosphere. Maybe it's a delightful server. There are a lot of old restaurants in Anchorage that were here before statehood.
For hundreds of years, Christmas cookies have been part of the holiday tradition in cultures around the globe. While many have a favorite or go-to recipe, for others it’s more about the time spent making memories in the kitchen with loved ones.
I recently was gifted a bag full of crabapples. They were tiny, about the size of a golf ball, bright magenta, sour. I have to admit I wasn't sure what to make, but then I found a recipe from the website myfrugalhome.com for crabapple sauce.
Jerry Lau reached up and grabbed an apple, small, the size of his palm, bright red. Lau and his brother Jack are the co-owners of Double Shovel Cider Company along with Galen Jones. This week Double Shovel is pressing and creating cider, which will be sold in the late fall.
I woke-up a few days ago and could smell it, fall. How quickly we go from those manic days with endless sunshine to cooler gray nights. I can feel winter creeping in. But, first Alaska has one final present for us: blueberries.
Author Kim Sunée has a new cookbook being released this month inspired by the foods of Korea. Sunée and the popular Anchorage restaurant, Bear Tooth teamed up, creating dishes inspired by Sunée's new book.
For the past several months the students at Huffman along with volunteers have grown vegetables, which were harvested on Friday. The produce will be donated to Beans Cafe, which has been a tradition at the school since 2004.
To make pancit your wok should be smoking hot, sending off curls of steam. Next to it, have piles of carrots, celery, shredded cabbage, onions, snow peas and chicken, cut thinly and ready to dump into hot oil and garlic.
Lona Schroeder's favorite memory of her life in Dillingham was of her her mother, bent over steaming pots of food, salmon cooking beside her and big bowls of salmonberry and blueberry Akutaq on a long table waiting for friends to stop by for lunch. Her family is just one of many across Alaska preparing traditional foods for Thanksgiving across Alaska. Here's one of her recipes.
Every Wednesday and Saturday a cluster of tables line the inside of the Mall at Sears. You can buy potatoes, carrots, parsnips and pork, there are purple carrots, deep, rich, slightly sweet and fruity with that blue edge that hovers around the color of Barney the Dinosaur.
The idea was to fly to Homer, catch a water taxi to Tutka Bay Lodge from Anchorage, eat some local seafood, cook, and learn about food writing from one of the greats -- New York Times food editor and former chief restaurant critic Sam Sifton.
Is your Facebook feed full of "Tasty" videos? The Internet has an major appetite for food content, and BuzzFeed is winning that category with Tasty, which now has more than 50 million followers on Facebook.