Recipes

I've been making versions of this recipe for 20 years. Tempeh is one of my favorite plant proteins, and it takes perfectly to Buffalo treatment. Cherry Bomb will give you...

SERRANO MINT PEACH GALETTE Pie crust (homemade or store bought) 2-3 peaches (a little firm) 1 cup whole milk ricotta 1/4 cup Serrano Mint Hot Sauce 2 eggs Salt and...

This the snacky appetizer of my dreams. It's a great complement for a cheese board, or a complement to a fancy brunch. The focaccia is adapted from King Arthur, sized...

Summer in the Pacific Northwest is berry paradise. From our wild blackberries to historic farms, the region is bursting with a bounty of berries come June and July. This jam...

Vinegar + fruit is an amazing combo. The acid plays off the sweetness of the berries, heightening and enhancing the flavors. Treat this recipe like a template and play around...

A spicy take on the classic tomato tart. Perfect for using up end-of-summer tomatoes, but will work beautifully even with out-of-season tomatoes. 

Ingredients: Cake 1 1/2 cups flour 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 1/4 tsp ground ginger 1/8 tsp cinnamon 6 tbsp butter, room temperature 1/3...

It's hard to get more fall-themed than this. Pumpkin, dark beer, white beans, all nestled in a cozy stew that will make your house smell amazing. You can leave the...

We call this Hot Hot Smoked Salmon. The fish makes an excellent topping for bagels, pasta, or even as the base for smoked salmon rillettes.

A dead simple side dish that combines sweet and sour. We like it best with a mix of melon for color contrast!