ADVERTISEMENT
ADVERTISEMENT

Julia O'Malley

author

Anchorage-based Julia O'Malley is a former ADN reporter, columnist and editor. She received James Beard national food writing awards in 2024 and 2018, and a collection of her work, "The Whale and the Cupcake: Stories of Subsistence, Longing, and Community in Alaska," was published in 2019. She's currently a guest curator at the Anchorage Museum.

Soup season! Here are 8 of our favorite recipes from Alaska cooks.

Warm up with pozole, pasta e fagioli, the city’s most nostalgic tomato and more.

By Julia O'Malley●

Use roasted sugar pie pumpkin for earthy, spicy not-too-sweet bread

Sweet and dense, small fresh pumpkins are a deep-flavored easy substitute for pumpkin puree.

By Julia O'Malley●

Here are 9 recipes from Alaskans for cozy, spicy autumn treats

From a DIY pumpkin spice latte to a classic apple pie, we’ve got recipes that bring spice and fall fruits to the fore.

By Julia O'Malley●
ADVERTISEMENT

Concern grows among fishermen and scientists about low silver salmon returns in Cook Inlet

Scientists are studying whether changes in water temperature may have played a role.

By Julia O'Malley●

Thai-style coconut fish curry, perfect for halibut or cod, is beautiful, fragrant and quick

You can have a warming dinner on the table in the 20 minutes it takes for the rice to cook.

By Julia O'Malley●

Didn’t pick enough wild Alaska blueberries for a pie? You can still make a big Pop-Tart

Recipe: This frosted smaller-volume pastry hits all the pie notes — inky blue, sweet/tart filling, flaky, salty crust.

By Julia O'Malley●

If you’re filling your berry bucket, now’s the time to try a new recipe from an Alaska cook

Pies, cakes, jams, cookies and even savory ribs, here are 10 of our favorite ways to use berries.

By Julia O'Malley●

Setting nets for 70 years in Anchorage’s shadow, a family witnessed major shifts in Cook Inlet salmon

Fred Thoerner’s grandparents David and Jean Ring started fishing before statehood. He hopes his daughters will continue the business. It all depends on the fish.

By Julia O'Malley●

Cooler full of salmon? Here are 13 Alaska recipes, plus tips for maximizing your catch

Whether you prefer your salmon grilled or roasted, glazed or sauced, you can find options for all kinds of tastes.

By Julia O'Malley●

Studies show there are likely more ‘sushi worms’ in Alaska salmon and other fish than there used to be

There’s little evidence more people are getting sick, but they are getting grossed out.

By Julia O'Malley●

Your halibut needs this vintage Alaska recipe for lemon sauce with buttery cracker crumbs

It’s simple and addictively delicious — and you probably have everything you need to make it right now.

By Julia O'Malley●

Conquer this Italian delight with a food processor and the right kind of spaghetti

Cacio e pepe — silky, peppery pasta made with sheep cheese — will make you appreciate the simple brilliance of Italian cooking.

By Julia O'Malley and Riza Brown, For the Daily News●

For summer birthday season, try your hand at a homemade real/fake Funfetti cake

This festive and delicious ‘80s cake has a tender crumb and a nostalgic birthday cake flavor.

By Julia O'Malley●

OPINION: You can pass through Midtown Anchorage, but you can’t leave its complicated truths behind

Every other corner hosts a tableau of plastic liquor bottles, grungy sleeping bags and suffering, an ethical knot to untie.

By Julia O'Malley●

This filet-o-Alaska cod sandwich is as good as its drive-thru cousin

Warm bun, tartar, melted American cheese and crispy fish can’t fail.

By Julia O'Malley●