Retiring teacher, coach urges Colony grads to ‘find their 68’
By Jeremiah Bartz Frontiersman.com A football coach using a hockey reference as the centerpiece for his keynote address may
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36 articles
Cooking for pleasure: Gluten-free coconut cream pie
By Patty Schied For the Frontiersman For the past couple of months, every time I open my cupboard door I’
Let wild Alaska seafood brighten your brunch table
Brunch is an opportunity for a special kind of culinary creativity. Add some of the best of Alaska’s natural
Cooking for Pleasure: French onion soup
Patty Schied When I had my first taste of this soup in a French restaurant I was in college and
The Gospel of Godlike Generosity
By Avery Palenske Faith There is a special feeling that settles in during the holiday season—a warm increase in
Spiced yogurt marinade brightens roast chicken with vegetables
By Patty Schied For the Frontiersman In this recipe, a whole chicken is marinated in yogurt and spices overnight, placed
House of Fire Pizza opens first Mat-Su location
By Katie Stavick Frontiersman.com Pizza is the ultimate comfort food, and really, who can resist the combination of crust,
Sous chef ready to wow with creative special dinner
By Mark Kelsey For the Frontiersman One local chef is stepping into the spotlight this month with a special dinner
Alaska salmon dresses up any brunch table
Winter-weary Alaskans are still three months or so away from reeling in their first salmon of the year. But
Micro-bakery serving up holiday baked goods
By Mark Kelsey For the Frontiersman A fledgling home-based micro-bakery is ready for the holiday rush. Delaney’s
Alaska cod spread: Easy, tasty way to enjoy this abundant fish
The seafood bounty of Alaska is unrivaled. With five species of salmon, several varieties of whitefish, and numerous types of
Make meals more nutritious with simple changes
Does the idea of eating healthy make you think that you have to give up all of your favorite foods?
Tackle food waste with 3 new recipes that use old bread
By Cynthia Clampitt After writing 28 cookbooks and myriad articles, plus having cooked, demonstrated and taught in kitchens across the