Alaska Gourmet Food Blog - Kirsten Dixon

Kirsten Dixon

Have an unusual Alaska summertime cookout with grill-fired pizza

Remember when you used to clip recipes out of the newspaper? Alaska chef Kirsten Dixon does. Do the modern version this summer and print out her great recipe for pizza dough and cook it in a retro way -- on the grill.

Kirsten Dixon

| Apr 27, 2012

Spring recipe: Blue cheese and onion tart

Blue cheese and onion tarts: a favorite French country recipe that's delicious any time of the year, I love to load up fresh herbs, mushrooms, slow caramelized onion, and tangy blue cheese onto a crispy olive oil tart.

Kirsten Dixon

| Apr 13, 2012

Recipe: How to make rhubarb chocolate rugelach

Alaska chef Kirsten Dixon offers a delightful, northern take on rugelach.

Kirsten Dixon

| Apr 7, 2012

Recipe: 'Alaskan' French macaroons

Just in time for Easter, Alaska chef Kirsten Dixon learns how to whip up a colorful batch of pastel macaroons -- as only the French can make them.

Kirsten Dixon

| Mar 30, 2012

Sweet Parisian flair: French macaroons

There are as many recipes for French macaroons as there are chefs preparing them. Kirsten Dixon asked her pastry chef to walk her through a basic preparation.

Slideshow

Kirsten Dixon

| Mar 30, 2012

Alaska spring recipe: How to make pasta primavera

It may still be freezing in much of Alaska, but at least it can feel like spring with Kirsten Dixon's recipe for a vegetable-rich pasta primavera featuring fresh halibut.

Kirsten Dixon

| Mar 25, 2012

Photos: Chef Kirsten Dixon's pasta primavera

It may still be below freezing in much of Alaska, but at least it can feel like spring with renowned chef Kirsten Dixon's recipe for a vegetable-rich pasta primavera featuring fresh halibut.

Slideshow

Kirsten Dixon

| Mar 25, 2012

Photos: Corned beef hash, a perfect recipe for St. Patrick's Day

Corned beef hash is a great choice for St. Patrick's Day, but why stop there? Alaska chef Kirsten Dixon plans to serve this variation year-round at her new Homer café.

Slideshow

Kirsten Dixon

| Mar 16, 2012

Corned beef hash: A perfect recipe for St. Patrick's Day

Corned beef hash is a great choice for St. Patrick's Day, but why stop there? Alaska chef Kirsten Dixon plans to serve this variation year-round at her new Homer café.

Kirsten Dixon

| Mar 16, 2012

Photos: Kirsten Dixon's home-made graham crackers

When you need an easy-to-transport dessert on those late nights under the northern lights, homemade graham crackers fit the bill nicely.

Slideshow

Kirsten Dixon

| Mar 12, 2012

Inside Culture >>

Maia Nolan

Kirsten Dixon has been cooking in the backcountry of Alaska for more than 20 years. Kirsten attended culinary school at the Cordon Bleu in Paris and holds a master’s degree in gastronomy (food history) from Adelaide University in Australia and an MFA in creative writing from Goddard College, Vermont. She has published two cookbooks, "The Winterlake Lodge Cookbook" and "The Riversong Lodge Cookbook." She was named “Best Female Chef USA” for "The Winterlake Lodge Cookbook" at the Gourmand International Cookbook Awards in 2004. Kirsten spends most of her time at Winterlake Lodge, where she frequently teaches cooking classes in the kitchen or gives tours of the herb garden. Learn more at KirstenDixon.com .

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Alaska Gourmet Food Blog - Kirsten Dixon

Have an unusual Alaska summertime cookout with grill-fired pizza

Spring recipe: Blue cheese and onion tart

Recipe: How to make rhubarb chocolate rugelach

Recipe: 'Alaskan' French macaroons

Sweet Parisian flair: French macaroons

Alaska spring recipe: How to make pasta primavera

Photos: Chef Kirsten Dixon's pasta primavera

Photos: Corned beef hash, a perfect recipe for St. Patrick's Day

Corned beef hash: A perfect recipe for St. Patrick's Day

Photos: Kirsten Dixon's home-made graham crackers

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