Food and Drink

Kalifornsky Kitchen: Summer traditions

Over the years, a paella feed has marked momentous occasions, like moving or birthday parties.

 

Morel pasta is enjoyed outside on May 19, 2019, near Kenai, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)

Kalifornsky Kitchen: Morels all the ways

When the Swan Lake Fire started, we knew we had an opportunity to get even more morels.

 

Kachemak Cuisine: Find comfort in hard times by cooking good food

The first tastes of spring for me are rhubarb, fresh-caught fish from Kachemak Bay and chives.

 

Fiddlehead ferns shooting up from the ground, on May 24 in Anchorage, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)

Foraging for fiddleheads

Springtime in Alaska is the beginning of foraging season for me.

Fiddlehead ferns shooting up from the ground, on May 24 in Anchorage, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)
A simple syrup made from locally harvested spruce tips is photographed in the author’s Anchorage kitchen on Tuesday, May 26, 2020. Photo by Victoria Petersen/Peninsula Clarion

Sprucing up summer cocktails

The spruce tip simple syrup goes great in a lot of cocktails.

A simple syrup made from locally harvested spruce tips is photographed in the author’s Anchorage kitchen on Tuesday, May 26, 2020. Photo by Victoria Petersen/Peninsula Clarion