Over the course of the month, I have graduated from cooking meals that consist of ramen, eggs and hot pockets to an adult meal...
This is my final College Cookbook. I'll be moving to the Peninsula and am leaving The Northern Light behind. My three-plus years here have...
This fun, sprinkle-smothered cake is rich chocolate with a cream cheese frosting
It's starting to feel like summer, but it's still a little chilly outside. Warm yourself up with this quick and easy-to-make soup. It's the...
Whenever there was a celebration of some sort, my mother would make her famous jackfruit cassava cake. Before I lived in Anchorage, I spent...
Easter bread, or kulich, is a decadent, egg-rich bread that is traditionally baked in oversize coffee cans. The bread rises in the oven and typically pours over the top of the can, an act that is symbolic of Christ rising on the third day, and the celebration of Easter.
Wait...you don't know how to make pancakes?!
In Alaska, I’ve seen three places that sell pasties: A Pie Stop, Talkeetna Roadhouse and Butcher Block 9. Pasties were a staple food in...
Use homemade jam in a more creative way with this Alaskan Pop-Tart recipe.
Fat Tuesday marks the last day of debauchery and rich, fatty foods before practicing Catholics recognize ritual fasting for the Lenten season. Here are three cocktails to try at your next Mardi Gras party.
Too busy for breakfast? Start the night before with this recipe for overnight oats.
You can order their beignet mix online, or you can follow this copy-cat recipe I found through The Food Hacker.
Snickerdoodle, blueberry muffin and gluten-free chocolate mug cake recipes.
This recipe comes with a story
Challah is a Jewish bread typically served during the Sabbath and holidays like Hanukkah
This strong and sweet sauce would make a great addition to a stir-fry, or even hummus.
It's that time of the year again. Take a break from the cupcakes, cookies and candy. These tasty and healthy salads will keep your...
A hearty, healthy soup fit for an Alaska winter day.
All this elegant dish requires is a pan, a stove and wine.
Managing Editor Kathryn DuFresne takes over College Cookbook to share a favorite home-cooked meal
Dehydrator not necessary
Craving a doughnut in light of a delayed shop opening, Victoria Petersen offers a family recipe for the mini version.
Treat yourself with the combined flavors of summer and fall
You'd think that someone with a cooking column would love to cook, right?
Full of recipes that require gooseberries, my great-grandmother's cookbook is this weeks College Cookbook challenge.
Enjoy a plentiful rhubarb harvest with this refreshing summer cocktail.
Bring food and drink to another level with this burst of floral flavor.
Take advantage of the abundance of spruce tips this spring.
Get outside and find your next dinner's sidekick.
Make room in your freezer by making up graduate Sasha Peterson's simple salmon recipe.