In this issue
Issue #13
This simple English dessert is best when using the ripest and sweetest berries on the bush.
The addition of fresh raspberries makes for a sweet surprise in this otherwise standard lemon meringue pie.
This updated version of a blender hollandaise sauce makes a tasty accompaniment for vegetables or poached fish.
There is no shortage of crab in Alaska in July and August. We even found it tucked amid layers of sliced potatoes in this sweet but rich summer classic.
Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal.
Rhubarb isn’t just for pies—add some spicy-sweet ginger, and you’ve got the makings of a lovely jam.
You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon—this oven method works nicely.
A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well.
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
Wild berries make the best jams, of course, but if you can’t get them, good store-bought berries will do.
Making spring rolls is like making pancakes: you have to get a feel for it, and until you do, you have to be willing to give up your unsuccessful efforts to the kitchen gods.
This fruity cocktail is ideal for summer parties, or simply re-creating the feel of a summery day.
Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia.
