“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 n...
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 c...
http://www.alaskafromscratch.com/2019/03/12/balsamic-mushroom-goat-cheese-pizza/
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.
http://www.alaskafromscratch.com/2019/02/11/tater-tot-casserole/
If you’re looking for a show-stopping appetizer to serve at an upcoming holiday gathering, look no further than this crab artichoke dip.
http://www.alaskafromscratch.com/2018/12/24/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-si...
http://www.alaskafromscratch.com/2018/12/13/peanut-butter-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.
This soup really does stand out in the crowd. It’s exceptional. And, I bet you just might have some leftover Thanksgiving turkey in the fridge.
http://www.alaskafromscratch.com/2018/11/24/best-turkey-soup-youll-ever-eat/
To all the lovers of candied yams with marshmallow topping: I’m not going to hate on you. That dish has gotten a bad rap over the years.
http://www.alaskafromscratch.com/2018/11/17/sweet-potato-pie-with-marshmallow-meringue/
It’s crockpot season. Snow has arrived and Thanksgiving is just around the corner making it prime time to pull out the old slow cooker and get her ready for the long winter ahead. My crockpot h...
http://www.alaskafromscratch.com/2018/11/11/slow-cooker-beef-barley-stew/
Two bags of Alaska Grown carrots showed up at the restaurant for the chef to try, courtesy of a local farmer. They had just recently been pulled from the ground, but they were clean and symmetric...
http://www.alaskafromscratch.com/2018/11/02/parmesan-roasted-carrots/
I miss Indian food. I especially miss it in the fall, when the turmeric-colored leaves on the trees immediately make me crave warm spices, like garam masala and cardamom. The Kenai Peninsula is d...
http://www.alaskafromscratch.com/2018/10/16/baked-tandoori-chicken-drumsticks/
Pasta e fagioli loosely translates to pasta and beans. In this soup vegetables, two kinds of beans, and meat settle nicely into a thick tomatoey broth.
http://www.alaskafromscratch.com/2018/10/01/pasta-e-fagioli-soup/
This beet salad is much more beautiful and appetizing than the stuff of my past and with this recipe, a tragic food memory has come full circle.
http://www.alaskafromscratch.com/2018/09/03/beet-salad-tahini-dressing/
Not a week went by before I was finding ways to highlight those beautiful bourbon flavors in my kitchen by making this blueberry bourbon bbq sauce.
http://www.alaskafromscratch.com/2018/08/26/blueberry-bourbon-bbq-sauce-baby-back-ribs/
This bruschetta with nectarines and prosciutto drizzled with balsamic makes a stunning appetizer, lunch, or light dinner as we bid farewell to another spectacular Alaska summer.
http://www.alaskafromscratch.com/2018/08/24/nectarine-caprese-bruschetta-prosciutto/
I realize it’s been a while since we talked dessert. It’s also been even longer since I’ve given you a recipe involving chocolate. Both are surprising since there’s hardly ever a day that...
http://www.alaskafromscratch.com/2018/08/16/zucchini-brownies/
When our daughter asks for an “eggy” for breakfast, she’s never just asking for an egg. She’s asking for a scrambled egg with cheese and salt (salt is key), wrapped in a warm (warm is als...
http://www.alaskafromscratch.com/2018/07/23/breakfast-tacos-salsa-verde-avocado/
I have a creamy, dreamy iced tea on tap for you this week as we continue into summer. It’s a strong black iced tea, with whole spices and a hint of vanilla, swirling with a sweet coconut milk c...
http://www.alaskafromscratch.com/2018/07/16/coconut-iced-tea/
For weeks I’ve been studying pasta salad options, drooling over visions of Hawaii-style macaroni salad, a vinegar forward Italian pasta salad with olives and salami, or an herbaceous pesto sala...
http://www.alaskafromscratch.com/2018/06/25/mexican-corn-pasta-salad/
When Saturday morning rolled around, I got into the kitchen and made this almond rhubarb coffee cake. The batter alone was to die for, with intoxicating streaks of orange zest and just the right ...
http://www.alaskafromscratch.com/2018/06/22/almond-rhubarb-coffee-cake/
On Sunday, we spent the day in Homer for a book signing at The Homer Bookstore and a cooking class at The Classic Cook. While sitting at the book signing table, Claire Neaton, one of the Salmon S...
http://www.alaskafromscratch.com/2018/06/10/sablefish-with-ginger-soy-glaze-over-ramen-noodles/
We really lucked out with the weather this past Memorial Day weekend. Sunshine and blue skies ushered in summer as if right on cue.
http://www.alaskafromscratch.com/2018/06/08/pineapple-teriyaki-chicken-foil-packs/
What many people don’t know, and what took me years to figure out, is that cooked radishes are a thing, too. A lovely thing.
http://www.alaskafromscratch.com/2018/06/01/braised-radishes-bacon-shallots/
I’ve developed a pretty little lemon loaf cake with elderflower glaze. It’s much simpler to make than an extravagant wedding cake, but it still has a touch of sophistication and a dash of whi...
http://www.alaskafromscratch.com/2018/05/18/lemon-loaf-cake-elderflower-glaze/
Here is what makes this pudding magical: you don’t stir it until the very end. You leave it undisturbed on the stove for most of the cooking time. I know you’re scoffing. I know you don’t b...
http://www.alaskafromscratch.com/2018/05/07/creamy-homemade-vanilla-pudding/
I refuse to disgrace the memory of those tamales in Tecate by even attempting to make some now. What I can offer you is a less-intimidating and inauthentic chicken tamale pie. Yes, I said inauthe...
http://www.alaskafromscratch.com/2018/05/04/chicken-tamale-pie/
As the weather warms up and the snow dwindles, making way for occasional April showers, smoothies go back on the regular rotation in our home and in homes everywhere.
http://www.alaskafromscratch.com/2018/04/13/four-ingredient-green-smoothie/
Lemon meringue pie is a classic. When I say classic, I mean it’s a bit of an antique where recipes are concerned. Meringue is said to have originated in the 17th century and is still used widel...
http://www.alaskafromscratch.com/2018/04/08/lemon-meringue-pie-shortbread-crust/
I only ever made one thing with my pretty little tortellini. One thing since 2011: Tortellini Soup. Over the years, that brothy bowl of soup has shown up on my dinner table and as leftovers for l...
http://www.alaskafromscratch.com/2018/04/08/tortellini-tomato-cream-sauce-italian-sausage/
In lieu of a big layer cake for his 13th birthday this past year, our middle son requested buttermilk waffles from scratch. While at first I was a bit sad, I quickly dispensed with tradition and ...
http://www.alaskafromscratch.com/2018/03/11/favorite-crispy-buttermilk-waffles/
In my cookbook, which hit the shelves on February 20, I share about growing up with food insecurity and the ways in which foods just like mac and cheese from a blue box kept me going. I talk abou...
http://www.alaskafromscratch.com/2018/03/03/jalapeno-popper-mac-and-cheese/
Meyer lemons are one of the heroes of citrus season, with their complex perfume and unique flavor. They’re just as good in savory recipes as they are in sweet ones.
http://www.alaskafromscratch.com/2018/02/23/meyer-lemon-rosemary-scones/
Just in time for Super Bowl, I bring you an irresistible plate of chicken wings. This dish is a sneak peek recipe from my forthcoming book, The Alaska from Scratch Cookbook, which will be hitti...
http://www.alaskafromscratch.com/2018/02/02/baked-chicken-wings-bourbon-birch-syrup-glaze/
The most memorable pudding cake I ever made was for my now 13 year old son’s first birthday. It was a gingerbread pudding cake for the December occasion, a sticky warm dessert full of molasses ...
http://www.alaskafromscratch.com/2018/01/09/chocolate-pudding-cake/
To help begin everyone’s 2018 on a bright, fresh note, I’ve made you some crisp ginger pork lettuce wraps. They are a little spicy and a little sweet. They're bursting with flavor, protein, a...
http://www.alaskafromscratch.com/2018/01/02/ginger-pork-lettuce-wraps/
I received a text message from my wife asking if I would be willing to help her cook breakfast for her staff for their early morning staff meeting. “Of course,” I quickly replied. “What do ...
http://www.alaskafromscratch.com/2017/12/21/overnight-baked-french-toast-cinnamon-crumble/
I got the inspiration for this recipe from my friends Marcy and Deb, who served these up at a progressive dinner party for my wife's hockey team. These wontons got rave reviews and were one of t...
http://www.alaskafromscratch.com/2017/12/17/halibut-cream-cheese-wontons-jalapeno/
Feeling under the weather, the last thing I wanted to do was cook this week. What I really wanted was a homey, comforting plate of Swedish meatballs swimming in cozy gravy made by my Swedish aunt...
http://www.alaskafromscratch.com/2017/12/10/swedish-meatballs/
When I asked readers on social media to name the holiday cookie they absolutely have to have every year, I received dozens of responses. As I expected, there were the classic favorites: spiced gi...
http://www.alaskafromscratch.com/2017/12/02/chocolate-crinkle-cookies-peppermint/
Here’s what I recommend instead of reinventing your leftovers: make yourself a cocktail. Then, kick your feet up. Plug in some Christmas lights. Listen to holiday music.
http://www.alaskafromscratch.com/2017/11/23/white-christmas-cocktail/
There’s no better time to pull out our treasured smoked salmon than during the holidays. It’s a time when we are cooking for a crowd and we are cooking to impress, to celebrate, and to give l...
http://www.alaskafromscratch.com/2017/11/21/smoked-salmon-frittata-potatoes-goat-cheese/
When I was growing up, there was one item that always made an appearance at Wilson holiday gatherings: Carol’s Rolls. While the turkey and the stuffing, the gravy and the sweet potatoes may hav...
http://www.alaskafromscratch.com/2017/11/16/pull-apart-dinner-rolls/
Today, I’m going to ask you to tackle a butternut squash. I’m going to encourage you to arm yourself with a good heavy kitchen knife, freshly-sharpened. If you don’t have one, then walk awa...
http://www.alaskafromscratch.com/2017/11/13/butternut-squash-soup-with-bacon-goat-cheese/
The word on the street is that, when it comes to fall flavors, pumpkin spice is out and maple is in. The masses have grown weary of pumpkin spice everything, a phenomenon that’s grown since Sta...
http://www.alaskafromscratch.com/2017/11/09/glazed-maple-scones-oats/
As we rode our bicycles down the bike path on Kenai Spur Highway, with our yellow lab, Rosie, running beside us, my wife turned to me and said, “I really love fall. I don’t think I ever reali...
http://www.alaskafromscratch.com/2017/10/19/creamy-spinach-garlic-spaghetti-squash/
It’s October and it’s Alaska PFD time, which are both are ample reasons to be clinking glasses to a fall forward cocktail. Lately, I’ve often been keeping it simple but seasonal by enjoying...
http://www.alaskafromscratch.com/2017/10/14/hard-apple-cider-old-fashioned/
With all of the vibrant fall colors and chilly autumn rain we’ve been having, I was more than ready this week to cozy up to a steaming, spicy bowl of soup. When I posted a photo of this dish to...
http://www.alaskafromscratch.com/2017/10/02/thai-curry-noodle-soup-halibut/
Being that South Restaurant in Anchorage is a three plus hour drive from here, and knowing the kids would turn their noses up at the nuts on a sticky bun anyhow, I concluded, “I should make som...
http://www.alaskafromscratch.com/2017/09/29/pumpkin-cinnamon-rolls-orange-cream-cheese-frosting/
Mushrooms are popping up everywhere this time of year, ready to be foraged and enjoyed. But be sure that you know which ones to pick and which ones are better left undisturbed, and make sure the...
http://www.alaskafromscratch.com/2017/09/21/creamy-mushroom-pasta-lemon-herbs/
It was my grandmother who taught me long ago that blueberries and cornmeal go together. One of the only recipes she ever jotted down for me, handwritten on a notecard, is one for her blueberry co...
http://www.alaskafromscratch.com/2017/09/05/blueberry-buttermilk-cornmeal-waffles/
Weather: 60 degrees, steady rain What I’m listening to: Disney Channel During fishing season, I get a lot of requests for salmon and halibut recipes. I think back to all the summers past, scan...
http://www.alaskafromscratch.com/2017/08/09/halibut-piccata-angel-hair-pasta/
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 tr...
http://www.alaskafromscratch.com/2017/08/01/blueberry-rhubarb-galette/
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 ...
http://www.alaskafromscratch.com/2017/08/01/broiled-salmon-birch-syrup-glaze/
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 ass...
http://www.alaskafromscratch.com/2017/07/20/smoked-sausage-vegetable-foil-packet/
If you have fresh mint on hand, whether it be for mojitos, tabbouleh, or watermelon salad, set some aside for these mint chocolate chip cookies. I thought the kids would be skeptical when they en...
http://www.alaskafromscratch.com/2017/07/07/fresh-mint-chocolate-chip-cookies/
Consider making a homemade batch of lilac syrup that will last weeks in the refrigerator and will preserve the lilac’s floral notes long after the flowers are gone.
http://www.alaskafromscratch.com/2017/06/22/gin-tonic-lilac-syrup/
I hadn’t had stuffed shells in years and years and had never developed a recipe for them. I felt inspired. It was something I probably would never have come up with on my own. The cravings of t...
http://www.alaskafromscratch.com/2017/05/27/spinach-artichoke-stuffed-shells/
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 a...
http://www.alaskafromscratch.com/2017/05/21/rhubarb-barbecue-sauce/
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...
http://www.alaskafromscratch.com/2017/05/07/toasted-coconut-iced-coffee/
I wanted to kick my breakfast game up a notch, as Emeril Lagasse would say, and invoke the flavors of Bananas Foster. But, I had no desire to be setting things aflame in my kitchen at 8 a.m. on a...
http://www.alaskafromscratch.com/2017/05/05/bananas-foster-pancakes/