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Muktuk eating title stays in the family
Published July 23, 2008
FAIRBANKS — Roy Harding Katairoak’s family may be building a muktuk-eating dynasty, but that doesn’t mean he takes it easy on relatives during a competition.
Despite wait, Bobby’s doesn’t disappoint
Published July 23, 2008
At long last, the new Bobby’s restaurant is up and running and though the last few weeks were almost painful for some of us, the delicious results were certainly worth the wait.
Summer raspberry crop is berry best
Published July 23, 2008
When local berries are in season, it’s time to take advantage and use them in any way you can.
Quick and easy Alaska seafood recipes abound in cookbook
Published July 16, 2008
Every Alaskan needs as many doses of fresh fish in the summer as possible. To let such opportunities pass by should be unconstitutional.
Pollination: The bee's essential job
Published July 16, 2008
In addition to providing us with delicious honey, bees are essential for other reasons.
Distinctive flavors inhabit honey
Published July 16, 2008
Tupelo, lavender, sourwood, linden tree, sage, buckwheat, eucalyptus and Bradford pear are mere sweet drops in the honey pot. More than 300 distinctive types of honey are produced in the United States.
Fresh peaches are a sure sign of summer
Published July 9, 2008
I always considered eating a perfect peach one of the joys of summer. Indeed, as a child I got a bit nervous when I saw my mother getting ready to bake peach pies. Even though they were delicious, I wanted to be sure that more of the peaches remained to be enjoyed in their pristine raw state.
Plenty of sauces lend themselves to good seafood
Published July 9, 2008
I just finished reading a great book, “The Shipping News” by E. Annie Proulx. The story takes place in the small town of Killick-Claw, Newfoundland. Besides being an enjoyable read, one of the things I noted about the book is how the people in this fictional harbor town came up with different ways to prepare cod.
Cooking class touts gluten-free recipes
Published July 2, 2008
“This is not a class about what you can’t eat; it is a class about great food and all the options that are out there,” chef Phyllis Morrow said about her upcoming contribution to the CAFE — Culinary Arts Food Experience — series of cooking classes.
Sometimes pride and joy come in unexpected forms
Published July 2, 2008
Bob and his daughter arrived on a warm summer evening. I watched from the office window as a very elderly gentleman with a cane got out of the taxi.
Flavorful coatings are the secret to good barbecue
Published July 2, 2008
A vendor at the farmers’ market pushed a handful of chili peppers at me last weekend, and said, “You can throw these into your barbecue sauce.”
Thank you very much, and I will, real soon, and for the rest of the summer, too.
Good camping cuisine doesn’t need to skimp on flavor
Published June 25, 2008
Gorp got you down? Suffered through one too many dehydrated meals that taste like cardboard? You don’t need to settle for expensive, prepackaged meals on your next camping trip.
Finish Line brings food, atmosphere to Alpine Lodge in Fairbanks
Published June 25, 2008
The Finish Line Restaurant, a recent addition to the Alpine Lodge on Dale Road, is now open and gearing up to be a major player on the Fairbanks food scene.
Coffee, tea aren't just for sipping anymore
Published June 25, 2008
You probably don’t pour your morning cappuccino or Earl Gray into a meat loaf or baked bean recipe. But some top chefs, like Food Network’s superstars Emeril Lagasse and Bobby Flay, do.