Easter is just around the corner, warmer (we hope?) weather is coming, and celebrations will go on through the spring.  With that comes the time for cooking and spending time with family … more

Add to food processor: 1 onion, quartered ¾ inch piece of ginger, coarse chopped 1-2 cups red currants, fresh or previously frozen 1 T sugar ½ tsp red pepper flakes ½ tsp … more

Michelle McAfee - CRR Staff Mike Briley is a chef. He worked professionally in kitchens for over 20 years, then discovered a passion for baking sourdough bread when he moved to Valdez. You can’t … more

Fish heads make a rich, fatty broth, similar to chicken broth. Although this recipe calls for a lot of garlic, somehow the end product does not taste very … more

Michelle McAfee - CRR Staff Fourteen years ago, Maggie Nylund needed a job. She had a knack for baking and decided to leave the biochemistry path she was on and create Magpie’s Bakery. As the … more

This salad has just four ingredients, but each ingredient has a strikingly different flavor and texture. You can cook the squash the day before, since it takes a long … more

With shrimp season just around the corner, I wanted to share some tips for handling and cooking these delicious creatures. This article reveals my nit-picky side for sure, but you will be glad when … more

Ingredients: 1.5-2 pounds of salmon. If you use a fillet, poach the fish and allow to fully cool ahead of time. Refrigerate either poached or canned salmon before making the patties until … more