What’s the best salmon to serve someone who isn’t sure if they like salmon? And how should king salmon be prepared? Get expert advice.
Go fishing for wild-caught salmon in Alaska and see how it’s a cultural centerpiece highlighted with indigenous and foraged foods.
Wild salmon and local ingredients star in dishes from Mary and Lucas Goddard, the duo behind the Forest Fresh Alaska blog.
Embrace the freeze! Fresh-frozen fish has many benefits, not the least of which is preservation of nutrients, structure and texture of the fish.
Read
Saving the bees reaps some pretty sweet benefits, and Nebraska’s Fat Head Farms is showing how they beekeep and produce artisan honey.
Feast and Field celebrates tomato season! A family farm branches out to drink mixes and more, how to choose and store tomatoes, and the history of the bloody mary.
From brioche to bagels, Feast and Field explores the art of bread making with D.C.’s top baker, Jonathan Bethony.
Feast and Field visits Purple Sage Farms to learn about practices for cultivating fresh or dried herbs, greens, flowers and vegetables.
Cook
Treat the king salmon in this recipe like a great rib-eye steak — the only seasoning it needs is a bit of salt, pepper and oil.
An Alaskan take on traditional fish chowders, this salmon chowder recipe is topped with flavorful, crunchy fried salmon skin.
Deer heart greens are essential to seal in moisture in this salmon recipe, but if you can’t find them in your forest or market, try Italian kale.
Playful presentation makes this salmon sushi recipe a win with kids and adults alike.
Watch
Nebraska honey producer, Fat Head Farms, practices beekeeping in a measured, intentional way learned from four generations.
Drink
Watermelon juice and grenadine make this gin cocktail recipe as colorful as it is delicious.
Lemon and grapefruit juice brighten your favorite pale ale in this shandy recipe.
This three-ingredient whiskey cocktail should be stirred in a crystal glass or Mason jar to keep things cold as ice.
Try different types of sweeteners to modify the classic Old Fashioned recipe.
Amp up this salad favorite by grilling the romaine - a underused, yet appetizing, technique.
This sub will change your mind if you’re debating whether or not to break out the grill when you make meatballs.
This main-dish salad has many beautiful layers of ingredients that adds satisfying taste and texture.