Crafting Results with Clear Concise Writing
Southwestern Style Cherry Slaw
Last year, for NW Cherries, I wrote the copy regarding the USDA health study touting the benefits of fresh sweet cherries. This spicy slaw is a refreshing use of seasonal cherries.
Harvest Salmon Chowder
From an experienced home cook in Dillingham, Alaska, this salmon chowder relies on a secret ingredient for superb flavor--canned sockeye salmon!
Beautiful Raspberries...a Northwest Specialty
Smoked Sockeye Salmon Ball
A retro-inspired salmon ball, this recipe was created for the Bristol Bay Sockeye website. Great for large parties.
Copper River Sockeye Belly
Preparing Copper River sockeye belly for a stir fry. For more on working with Copper River sockeye, click here.
Seared Salmon with Orange Sesame Vinaigrette
A light and refreshing sockeye salmon recipe that I created for the Bristol Bay Sockeye website.
Local Wild Huckleberries
The Bristol Bay Smoked Sockeye Platter
Created for the Bristol Bay Sockeye website, a simple and impressive smoked sockeye salmon platter.
Kampachi Sashimi Platter, Hawaii
Kona Lobster at the Four Seasons in Hawaii
Sockeye Caviar Canapes
An old recipe from Gourmet Magazine inspired me to create this sockeye caviar canapé recipe using caviar from Alaska's Bristol Bay region. Simple luxury from a domestic resource.
The Kumamoto Oyster in The Wall Street Journal
Delicious Immigrant. Missy's definitive article on the Kumamoto Oyster in The Wall Street Journal, April 1996.
Hawaiian Kampachi
From Kona, Hawaiian Kampachi lends itself to a variety of preparations.
Chihuly Garden and Glass at the Seattle Center
Alaska Cod Chowder
Last year, I created about a dozen recipes featuring Alaska Cod, which is a fabulously lean, deliciously versatile, and reasonably priced wild seafood.
Puget Sound Spot Prawns
A local delicacy with a very short season
Curried Sockeye and Mussel Chowder
A warming seafood chowder recipe developed for the Bristol Bay Regional Seafood Development Association
Rhubarb Pie
Missy's Savory Hand Pies
