College Cookbook: Macarons with Sweet Caribou

For The Northern Light Sweet Caribou’s executive pastry chef, Sam Wagner, shows me the art of making macarons. An Anchorage market favorite, Sweet Caribou’s macarons are a small and flavorful dessert straight from the streets of France. One of the trickiest desserts to make, owner James Strong brings the city of Anchorage the tasty treats…

Breaded Cod With White Wine Marinade

When it comes to marinades, I firmly believe that seafood takes the cake in the flavor department. They are top notch when it comes to soaking flavors in, all the way to the core, so that every bite is perfect. Cod is especially good because as it cooks, the surface breaks apart and all the…

Salmon In Foil With Mustard Honey Glaze

It may seem strange that an Alaskan-based food writer would go almost an entire year into her blog and not post a salmon recipe. Although I eat salmon all the time, in many different forms, I guess it just didn’t occur to me to post something about it. But the other day, I realized that…

Baked Salmon Meatballs

When I first began to cook, I’ll admit that I was very intimated by seafood. Hell, I’ll admit that I was intimidated by everything. Enchiladas scared the shit out of me, so there was no way I was going to fillet something as expensive and valuable as salmon. In fact, I ate almost entirely vegetarian…