How Alaska eats: If bringing dip is wrong, I don't want to be right

Email not displaying correctly? View the web version

Auber-genius

by Julia O'Malley

Newsletter #49: Dip wins

It’s Memorial Day weekend and lots of us are headed for campfires, backyard barbecues and lakeside lawn-chair set-ups. Here is a sterling piece of practical advice: Bring dip. Dip is never wrong. Kim Sunée has a new recipe for grilled eggplant spread, or you could trick out your own signature salmon spread, or make Kenai dip or some Green Goddess dip, which is basically good on everything.

If you’re looking for something for the grill, our market columnist Steve Edwards, back for the summer season, has tips on buying local fish, plus a rundown on the farmers market scene. If you’re looking for some festive weekend crowd food, dial up Kim Sunée’s Korean fried chicken or, if you’re camping, you could throw some teriyaki chicken packs on the fire.

Or just make a gorgeous apple pie. Because, like with dip, pie always wins.

[Read previous newsletters here. Find more Alaska recipes here.]

In other news, Annie Zak reports there’s a new restaurant in the La Potato location called Charlou among other restaurant openings and closings.

I also got pretty excited for summer grilling watching this Rebecca Palsha segment on the first salmon coming out of the Copper River.

Oh, and have you subscribed? That’s how you keep the local news coming.

Here’s hoping, wherever you are, it stays above 60 and doesn’t rain.

GRILLED EGGPLANT SPREAD

Julia O'Malley, an Anchorage Daily News editor, is working on a book at the Anchorage Museum about how Alaskans eat. You can sign up to receive our weekly Alaska food newsletter, "How Alaska eats," in your email inbox by visiting adn.com/newsletter. Find more classic Alaska recipes here.