I made a rustic blueberry rhubarb galette and it’s one of my favorite rhubarb preparations to date. I love making galettes because they’re quicker, simpler, and more freeform than making a traditional two crust fruit pie. Nothing about it needs to be perfect.
When we arrived back in Kenai, one of my wife’s coworkers gave us a bag of fresh-caught salmon and halibut as a wedding gift. I knew right away that I wanted to broil the sockeye salmon with a birch syrup glaze to mark the occasion, highlighting two of Alaska’s beautiful local ingredients in one memorable dish.
Foil packet meals are awesome for summer, whether you’re around the campfire, using your outdoor grill, or roasting them in the oven on a rainy day. Family and friends can all get involved in assembling their own packets, loading up on their favorite vegetables and getting their meat to veggie ratio just the way they like.
I am one of the ones who enjoys using rhubarb each spring and summer, and I look forward to finding new ways to use it, some of them downright delicious. Its bright color is captivating and its acidity surprising.
I’m offering you a special coffee treat to make for all the moms in your life. Because we need it. Because we survive on it. Because we deserve it. One sip of this homemade toasted coconut iced coffee and mom will be momentarily transported to a far-flung island with sand and waves and coconut trees, enjoying sweet, highly caffeinated bliss.
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.
I’ve long been a fan of cornmeal in sweet preparations. It’s a habit I picked up from my grandmother who loves to bake fresh blueberries into her buttery cornbread. Today, I’m offering you some delightfully moist cornmeal muffins with blood orange and rosemary.