Total: 50 results found.
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Serves 8. Courtesy of CK Chin. Photography by Dustin Meyer.
Created on 15 August 2019
Adapted from littlespicejar.com Serves 4 Photography by Jenna Northcutt
Created on 20 December 2017
Photography by Travis Hallmark. Serves 4-6
Created on 30 August 2017
Courtesy of Jam Sanitchat. Makes 4 cups.
Created on 30 June 2017
Serves 8 Recipe courtesy of “Breakfast in Texas”
Created on 24 April 2017
If there is a classic way to eat venison, this is it. Cumberland sauce, which hinges on the tart-and-sweet red currant, is perhaps the oldest wild game sauce still commonly made today. It dates from at ...
Created on 24 February 2017
When I don’t know what to do with myself, I make a really simple kale salad with some cheese and a ballsy vinaigrette like this one. Serves 4. By Erin Wade • Photography by Melanie Grizzel
Created on 24 February 2017
Serves 4 By Will Packwood Photography by Melanie Grizzel
Created on 01 July 2016
Serves 3–4 By Will Packwood Photography by Melanie Grizzel
Created on 01 July 2016
(Adapted from Michael Congdon’s cookbook, “S.O.U.P.S.: Seattle’s Own Undeniably Perfect Soups”)
Created on 21 October 2015
The "extreme" makeover of Spencer's tomato soup recipe.
Created on 21 August 2015
Serves 4
Created on 19 August 2015
This recipe does canned tuna one better. Slowly poached in oil, the fish turns silky and tender. Serve dressed as a traditional tuna salad or toss with capers, parsley, minced shallots and a squeeze of ...
Created on 08 April 2015
Since the shoulder is a cut that gets lots of exercise, it’s very flavorful but also very tough, and requires a moist heat cooking method like braising. Here, the meat is first pan-seared to give it a ...
Created on 09 February 2015
The earthy taste of both the beets and the goat cheese with the vinaigrette makes for a unique combination. The mélange of greens adds yet another dimension of bold flavors, while a scattering of crumbled ...
Created on 09 February 2015
Shared by Chris Houston, owner of Feral.
Created on 09 February 2015
Serves 4. Confit is a preservation method where the fat acts as a barrier between the meat and spoilers. The key to successful confit preservation is to keep the meat totally covered in duck fat and then ...
Created on 02 January 2015