Recent recipes and writing

Recent recipes and writing has been a member of Linktree for 6 years and joined in June 2020. The social media accounts linked to from Recent recipes and writing are: • Instagram Besides social media accounts, Jomalley17 has populated their site with: • Newsletter #73: In a spooky sci-fi world, can Alaska keep us safe? • Newsletter #74: Try your hand at reviving a lost Alaska recipe. (Some of these are a century old!) • An Italian In Alaska - Edible Alaska • This light corn and salmon chowder with a jalapeno kick is perfect for early fall • Newsletter #72: Is it wrong to dream about saving Skateland? • Newsletter #71: For a magical slice, track down to this Palmer pizza truck • Newsletter #70: To soak in the last warm days of Alaska summer, drive north • Newsletter #69: Meet Alaska creators telling the story of our funny/beautiful food world • Every Alaska kitchen needs a blueberry muffin recipe. This one is picture perfect. • Newsletter #68: How City Boy's Blair Hicks dreamed up the burger Anchorage wants • Newsletter #67: Your guide to a not-boring summer salmon dinner in four quick, easy recipes • Lazy-beautiful chive blossom salmon - Julia O'Malley • Subscribe to my Alaska food newsletter • Visit my (updated, searchable!) website • Buy my book! • Give a gift subscription to my newsletter • Newsletter #66: Tourist-free patios and other hot tips for dining al fresco in Anchorage • Newsletter #65: In June, in Alaska, anything can happen • Newsletter #64: This newsletter smokes, eats pasta and drinks Miller Lite 🚬🍝🍺 • Old-Fashioned Banana Pudding Trifle - Edible Alaska • Newsletter #63: 9 tasty, fibermaxxing recipes for thrifty leguminati 🫘 • Green Queen spring lasagna is the medicine you need in this cold spring • Newsletter #62: Invisible things you inherit with your mother's set of china • Newsletter #61 Five quick Costco dinners + wines to fight "May-cember" chaos 🍷 • Newsletter #60: Restaurants and weed shops are reimagining Anchorage. I'm here for it. • Newsletter #59: Why fried chicken is the best thing to bring to a potluck 🍗 • Newsletter #58: When April snowflakes drag you down, trust fall into the city • Newsletter #57: An open letter to the neighbor who keeps putting my trash can behind my car • Eater’s Second Cookbook Is Now Available for Preorder • Newsletter #56: How do we stop quietly wasting frozen salmon? • Newsletter #55: Step into Jens' time machine, find solace in what doesn't change • Newsletter #54: Your Dasher is approaching: what a gig driver knows about where to eat in Anchorage • Newsletter #53: Alaska's doctored box-mix cakes have secrets to tell • Recipe: Get retro thrills from the ‘Better Than Tom Selleck’ cake • Cold War Cakes and Cocktails | The Anchorage Museum • Newsletter #52: Sometimes you just need to take some knocks in the kitchen • Newsletter # 51: Here are my Italian family's recipes for a great big Italian dinner. (They'll surprise you.) 🍝🇮🇹 🤫 • Newsletter #50: This newsletter is a year old. I have presents. • Newsletter #49: You need to taste the baby papaya in this tiny Midtown storefront • For The New York Times: Alaskan Natives Uprooted by Typhoon Struggle to Adapt Far From Home • Trade Grandma’s pot roast recipe for a new version with warm, sweet gochujang • Newsletter #48: Five reasons to have people over on the regular (and what to make) • Newsletter # 47: Why grocery shopping feels different now - An Alaska Life • Newsletter #46: Rage against the lameness of winter produce • Halibut Olympia Is the Retro Seafood Bake That Deserves a Modern Comeback • Newsletter #45: Five warm and tasty ways to usher out 2025 🥳 • Newsletter #44: Does it matter if Mom's cinnamon rolls are good? (Answer: no.) • Alaska salmon Wellington, lighter than its beefy cousin, brings as much festive joy • Looking for inspiration?Join me for guided winter morning writing sessions - Julia O'Malley • Scenes from Romano’s Restaurant - Edible Alaska • Newsletter #43: Sweet food gifts for everyone on your list 🎁 • Newsletter #42: The Milkshake Theory might change your life • Newsletter #41: Roasting turkey bones and watching the moonrise over Midtown 🍲🌙 • Move over pumpkin, this vibrant ube pie pleases a crowd - Julia O'Malley • I'm making eggnog pie and eating a piece after the kids go to sleep - Julia O'Malley • Newsletter #40: Dear heart, what if you just make pie this year? • For this year’s holiday feast, try a vintage tart cherry pie • Newsletter #39: A sports dome shooting and how Anchorage loves its children • Newsletter #38: What Alaskans know about an excellent winter car experience • Opinion: Defending editorial independence • Newsletter #37: Riding in cars with (hungry teenage) boys • Newsletter #36: The pleasure of paying more to drink less • For Alaskan Evacuees, Home Is Gone, With No Return in Sight • Newsletter #35: Get in losers, we're going to Palmer for donuts 🍩 • Newsletter #34: Let's find out what Alaskans know about the darkest season • Remember Harry’s Restaurant French onion soup from the ‘80s? Here’s a tribute recipe. • Newsletter #33: Next Gen Mexican is the buzz in Anchorage • Newsletter #32: In Alaska, food work sets chaos right • Newsletter #31: Six delicious espresso spots in Anchorage • Homemade Alaska-style Hamburger Helper - Edible Alaska • Newsletter #30: The part of Alaska restaurants you can feel but can't see ✨ • Kenai Dip (Smoky Jalapeño Cheese Dip) Recipe • Newsletter #29: How to grow old like an Alaskan • As climate change upends subsistence, Alaska tribes and villages turn to gardens • Newsletter #28: What Alaskans know about blueberries 🫐 • Newsletter #27: Anchorage is a circus. This lunch spot will regulate your cortisol. • Make a garden zucchini flower-burrata pizza on your backyard grill for a taste of Italy • Needletter #26: Seven things to eat and drink to savor the last of Alaska summer • Newsletter #25: Four easy, in-city mini-hikes that will make you love Anchorage • Newsletter #24: Anchorage's first newspaper recipe 🗞️ 🍽️ • Newsletter #23: Five essential Anchorage farmers market buys this week • Turn last night’s salmon leftovers into savory hash and eggs with fresh herbs and Tabasco cream • Newsletter # 22: How to give a food gift like an Alaskan • Newsletter # 21: Alaska restaurants worth road-tripping to • Newsletter #20: How to eat smarter when friends and family visit Anchorage • Discover these hauntingly great chocolate chip cookies ‘cockaigne’ • Newsletter #19: What to eat if you're looking for the vintage soul of Nouveau Girdwood • Newsletter #18: Six bright (and tasty) spots in Downtown Anchorage • Newsletter #17: Anchorage love starts with $20 in small bills and your neighborhood • Homemade Ricotta With Honey-Blistered Cherry Tomatoes - Edible Alaska • Newsletter #16: Become a regular at these 11 Anchorage restaurants • Make the greenest crispy, spicy, salty cabbage-apple-celery salad all summer • Newsletter #15: Keep your knives sharp, Anchorage 🔪 • Newsletter #14:Join the fall-in-love-with-Anchorage challenge • Newsletter #13: In Alaska, when my neighbors grieve, this is what I bring to their doorstep • WORKSHOP: Write with me on Yukon Island this summer - Julia O'Malley • Pati Jinich Explores Panamericana | What Makes Alaska… Alaska? With Author Julia O’Malley | Episode 1 • Newsletter #12: Here's a tariff times shopping list for your Alaska pantry • Newsletter #11: Anchorage's best diner hash browns bingo • Make a bunny cake, but swap the box mix for a vintage carrot cake recipe • Newsletter #10: A '70s bunny cake as an act of self love • Newsletter #9: A treasure map to hidden Anchorage lunch spot gems • Newsletter #8: Work potlucks in a fractured world • Newslettter #7: The hierarchy of Anchorage fish sandwiches • The oldest canned salmon recipe - for salmon loaf - is actually delicious - Julia O'Malley • This sheet pan lasagna delivers double the crispy-edged lasagna goodness in record time • Newsletter #6: Don't underestimate the power of dinner • Newsletter #5: Anchorage restaurant dishes that never get old • Newsletter #4 Slow winter Sundays and preps to make Monday come easy • Newsletter #3: If growing up in the '90s had a flavor, would it be fries and ranch? • Newsletter #2: Recipes that aren't that good but mean something to us anyway • Alaska, these oven-crispy local potato fries and homemade ranch belong to you • My mom’s retro dip recipe is killer for a holiday party • Tang Pie • Bring Parisian flavor to Thanksgiving dessert with this apple tart • Fish camp in Alaska - without the fish - High Country News • Lollipop Lamb and Blueberry Jam • Concern grows among fishermen and scientists about low silver salmon returns in Cook Inlet • Thai-style coconut fish curry, perfect for halibut or cod, is beautiful, fragrant and quick • Didn’t pick enough wild Alaska blueberries for a pie? You can still make a big Pop-Tart • Setting nets for 70 years in Anchorage’s shadow, a family witnessed major shifts in Cook Inlet salmon • Your halibut needs this vintage Alaska recipe for lemon sauce with buttery cracker crumbs • Conquer cacio e pepe with a food processor and the right kind of spaghetti • For the Love of Sourdough-Sourdough Crumpets • For summer birthday season, try your hand at a homemade real/fake Funfetti cake • OPINION: You can pass through Midtown Anchorage, but you can’t leave its complicated truths behind • UAA Class: Community-based reporting using Anchorage as a lab - Julia O'Malley • This filet-o-Alaska cod sandwich is as good as its drive-thru cousin • Listen to “The Whale and the Cupcake” on audible! • Take some time to write with me on Yukon Island - Julia O'Malley • Celebrating National Sourdough Bread Day | Hometown, Alaska • This Alaska-style version of TikTok’s sushi bake is a primo way to use frozen salmon • Billions of snow crab are missing. A remote Alaskan village depends on the harvest to survive. • Soup season! Here are 8 of our favorite recipes from Alaska cooks. • OPINION: The pandemic bulldozed relationships in Anchorage. Four years on, we’re in a season of repair. • Alaska Runs on Salmon • After a bowl of Dale Chauvin’s Louisiana-style white beans and rice, you’ll want another • Fight the winter produce blahs with a bright mandarin and fennel salad • www.nytimes.com • The Soul of Alaska | Southern Foodways Alliance • Nordstrom is long gone, but you can still make delicious Nordstrom Cafe tomato soup • Yardy Hard for Kimchi • Podcast: Alaska Salmon: Julia O'Malley Explains What It Means to Be Wild • A perfect antidote to Christmas cookies and peppermint lattes, with an Alaska twist • Technicolor Cookies Recipe • Let this butterscotch-pumpkin pudding pie solve all your (pie) problems • Stand Strong with Hatcher: Taking Down Leukemia, organized by Maureen Young • As their visibility and families grow, Alaska’s Salmon Sisters hold fast to fishing life • The easiest thing to do with sourdough starter: Make addictive crackers that taste like Cheez-Its • Anchorage’s bagels are better than ever. You just have to know where to find them. • Make Juneau chef Beau Schooler’s citrusy gin lox, and your bagels will thank you • Got fresh salmon? I got recipes! - Julia O'Malley • Starving Orcas and the Fate of Alaska’s Disappearing King Salmon • Landscapes Retreat: Exploring Yoga, Writing, and Rest - Yoga for Mental Health | Margi Clifford • Light as a tutu, this pavlova will make the most of your rhubarb • Don’t toss that salmon skin. Make sushi rolls with umami and crunch. • Make salty, crispy skin the star of your salmon dinner • Nordic Radicchio Caesar Salad with Smoked Fish • The Right Kind of Hungry ~ Salmon Life • Recipe: Zippy green goddess potato salad shakes off the long winter • Delight the brunch crowd (and use the rest of your frozen berries) with wildberry rolls • Make a real pumpkin spice latte for pennies using a handful of pantry ingredients • Write, rest and eat with me on Yukon Island - Julia O'Malley • This sheet pan salmon will make you excited about defrosting Alaska fish in March • Rice Pudding for a Broken Heart • Use stale bread like an Italian lady to make delicious, meatless ribollita • Roasted potatoes with a toasty Parmesan crust make for an affordable, irresistible snack • Nobody Wants to Work Any More Mug — ShinerComics • An Anchorage doctor’s office has become a destination for patients whose lives have been upended by long COVID • In all this snow, it’s time to put on a big pot of green chicken pozole • Ube Pie • Egg Nog Pie • Use roasted sugar pie pumpkin for earthy, spicy not-too-sweet bread • everything-spice pretzel knots and smoked salmon schmear • Climate Change Comes for the Freezers, a Key Tool for Alaska Natives • Make a pile of smoky salmon cakes to dunk in Beau Schooler’s wonder-condiment, ranchovy sauce • Elders: Join me for a free pandemic writing reflection workshop - Julia O'Malley • Got Alaska wild berries? I got recipes! - Julia O'Malley • Blueberry Jam Streusel Cookies • Throw backyard berries into these chewy, melty chocolate-raspberry pan-bangin’ cookies • Quick Rhubarb Pastry - Julia O'Malley • Cooler full of salmon? Here are some Alaskans’ best recipes and techniques • Grill Hawaiian-style chicken thighs for a quick dinner • Meet Alaska’s Last Milk Man • The Eater Guide to Alaska • In a sea of rhubarb cakes, this tart, crumble-topped snacker is a standout • The Best Fried Chicken in America • Crazy crispy weeknight air fryer halibut - Julia O'Malley • Free youth summer writing workshops! (Sponsored by Anchorage Museum) - Julia O'Malley • A year’s supply of rice and 15 mustards: Alaskans’ overstocked pantry shelves tell the story of anxious years • Spicy rainbow salad is an easy, multipurpose nutritional powerhouse with a kick • Still have frozen catch from last season? Cousin Tanya’s saltine salmon has dinner covered. • Join me for a free pop-up mini workshop at Seed Lab - Julia O'Malley • How have the last two years changed you? Be part of the NEIGHBORS project. • If you’re hankering for Starbucks lemon loaf, try my kid’s copycat recipe - Julia O'Malley • DIY some creamy, jammy yogurt pots - Julia O'Malley • I love this old Alaska Jell-O salad recipe and I'm not sorry • Pantry and freezer moose pie • Red and white holiday pinwheel cookies • Holiday recipe ideas! • Take Dec 14 baked Alaska class! • These pumpkin brioche rolls with coffee frosting • Biggest breakfast focaccia • ‎Chatter Marks: EP 024 What food tells us about love, identity and culture with Julia O’Malley on Apple Podcasts • Spiced apple crisp granola • Sometimes I feel like I don’t know Anchorage any more. Then I take a walk. • Very Alaska Baked Alaska (with help from Wild Scoops!) • Alaska fresh berry pie with salted butter crust • Cilantro-lime cold noodles • Make-anywhere rhubarb crisp • DIY Thai tea with boba • Green Queen salad • Baked feta pasta • Video: White fish with Moroccan oil (with Maya Wilson) • Lemon-ups icebox cake for kids • Potato chip salmon • Boozy white chocolate cranberry mall cookies • Crangerine party punch • Chile-lime acorn squash salad • Want to smoke salmon? Start here. • Pho-inspired steak wraps • Edible: Sourdough brownies • NYT: Our Normalness Made Me Drunk. Maybe it made me stupid. • Chive blossom salmon • NYT: One fisherman weighs the risks of going to Bristol Bay in the time of COVID. • Roadhouse style blueberry meringue pie • Rhubarb shrub • Beau Schooler’s sourdough bread