If you’ve grown tired of your hard-boiled egg options, this year I’m offering you an updated local take on the retro egg salad sandwich. Enter: smoked salmon.

While they may appear fancier and fussier than their larger counterparts, baby potatoes are, in my opinion, quite a bit easier to work with. They cook much more quickly than full sized potatoes and don’t need to be peeled or chopped.

This year, I decided it’s about time I made a St. Patrick’s Day dessert featuring Irish Cream. This boozy, decadent pie is made more with the adults in mind. It all begins with a chocolate graham cracker crust.

The bread is toasted and golden now, filling the cabin with undeniable aroma of French toast. One slice goes down on the plate, promptly smeared with sweetened cream cheese and layered with fresh strawberries, then topped with another steaming hot slice. The cream cheese begin...

Four years ago, when my eldest son turned nine, he declared that he was getting too big for the cupcakes I made every year on his birthday. He wanted a big cake. Gasp. Cupcakes were safe. Cupcakes I could do. This was the day the cupcakes died. It was early on in my food writi...

Weather: -2 degrees, which I hear is warmer than a great many readers in the Lower 48 this week What I’m listening to: All I Want, Kodaline If you live in Alaska, chances are that your car is dirty most of the time. It’s one of those realities of Alaska l...

I held onto this beautiful, vibrant salad inspiration from my blogging pal, Lauren, from Lauren’s Latest for several months, thinking it would be perfect for springtime, specifically for the Easter season. Since Easter is coming early this year, we food folks get to post...

Weather: 32 degrees, had a nice little snowfall today What I’m listening to: the chaos that is Spring Break at my house (two kids roughhousing downstairs and my oldest rummaging loudly through a big box of Legos upstairs). Boy oh boy, you guys are going to love...

Here’s a handy step by step on how to bake hard-cooked eggs in a muffin pan. The results? Simpler, easier-to-peel (hooray! this is my least favorite part!) and softer texture (the whites aren’t rubbery). You can make as many dozen at a time as you have muffin pans....

“Mom, can you make me ratatouille? Just like this?” she says, shoving a phone in my face with a cartoon picture of plated food. “Um. Yeah. I can do that.” “Really?!” She’s beaming now. A welcome smile and infectious enthusiasm during C...

I had a night off from the restaurant, so I asked my wife what she wanted to do for ‘date night.’ “I want to make pizza,” she replied ahead of a long pause. “Mushroom pizza. With goat cheese.” My brain started buzzing with a recipe taking sh...

Tater tot casserole is not a dish I grew up with. I didn’t even know it was a thing. I also didn’t know that in places like Minnesota, it’s called tater tot hot dish.

If you’re looking for a show-stopping appetizer to serve at an upcoming holiday gathering, look no further than this crab artichoke dip.

My wife grew up making peanut butter balls every holiday season. She remembers mixing together the butter, peanut butter, and powdered sugar until it forms a dough that can be rolled into bite-sized balls.

Fair warning: this eggnog recipe contains raw eggs. It also contains lots of booze, which acts as a sterilizer and a preservative for the eggs and cream.