1. Golden, crunchy, and downright addictive, Nicki’s Bella Marina’s Deep-Fried Pickles strike the perfect balance between crisp batter and tangy dill bite. 2. The Asian1 Appetizer Combination delivers a satisfying mix…
April showers bring May flowers, and here in the Pacific Northwest that also means the beginning of our farming season. Local markets fill with bright greens, sweet peas, tender carrots, and the first real promise of warmer days ahead. This dish is a celebration of that transition. Creamy pasta meets spring vegetables, silky smoked sockeye, and…
Imagine this: you’re lying outside on a blanket in the sun on bright green grass. The temperature is warm, but not too warm, and the sounds of birdcalls and smells of freshly blooming flowers are nourishing your soul. Maybe a book is lying by you, and maybe your emotional-support water bottle is as well. Something important is missing in this beautiful moment, and that is some delicious food! We’ve compiled three recipes for sweet…
Cooking with Cannabis offers a gentle and customizable way to support relaxation, ease chronic discomfort, and enhance overall well-being. When infused into everyday foods, it allows for steady, predictable effects without smoking—making it an appealing option for those seeking natural relief. With thoughtful ratios and simple preparation methods, cooking with cannabis can become a comforting addition to a balanced, wellness-focused diet. Tips to Get Started…
Early spring is one of my favorite moments in the kitchen. Winter cooking starts to loosen its grip, the markets brighten up, and seafood takes center stage again. This dish brings together a Louisiana-inspired blackening technique with Pacific Northwest halibut and fresh spring vegetables. Finished simply, it’s clean and balanced. With the addition of a light lemon beurre blanc, it becomes a…
There are few meals more comforting or more closely tied to St. Patrick’s Day than corned beef and cabbage. This version keeps things simple, balanced, and…
February may be the shortest month, but it’s easily the sweetest. With Valentine’s Day at the center and the first hints of winter shifting toward spring,…
Green smoothies are more than just a health trend—they’re a simple, delicious way to boost daily nutrition. Combining leafy greens like spinach or kale with fruits, liquids, and optional superfood boosters, these vibrant drinks provide vitamins, minerals, fiber, and antioxidants in every sip. Ideal for busy mornings or a post-workout pick-me-up, green smoothies…
These days, it seems every other news story is talking about the merits (or pitfalls) of the low carb, high fat (LCHF) diet, also commonly referred to as the Keto Diet. So what is it…
Looking for some fun winter cocktails to brighten the season? These recipes are easy to shake up at home with just a few simple ingredients. A quick grocery run covers the basics, while many garnishes can be found right in the pantry—perfect for adding a personal twist. From sweet to tangy to bold and cozy, there’s something…
Nothing says “I love you” during the holidays quite like Green Bean Casserole served alongside a Bourbon Dark Chocolate Pecan Pie. Both dishes carry a sense of nostalgia and comfort, and every time I make them, holiday or not, it feels like a celebration. Chances…
Our home is a bounty of rich, flavorful ingredients. This holiday season, elevate your table with these signature recipes that showcase some of the best locally-sourced ingredients in our region. Whether you enjoy sweet or savory, or something in…
October is one of my favorite months in the Pacific Northwest, with its shorter days, crisp air, and sudden abundance of earthy roots, winter squash, and apples. It’s the season when food leans into comfort—warm, golden, and a…
In New Orleans, Mondays have long carried the scent of simmering red beans and woodsmoke—an aroma woven into the rhythm…
Long, golden evenings and backyard gatherings are what summer is all about—especially when there’s a perfectly cooked tomahawk steak from Widnor Farms cooking nearby. One of my favorite ways to enjoy the season is cooking outdoors with family, friends, and good music. While my usual go-to is a…
June & July in the Pacific Northwest is a time when long days and warm evenings inspire colorful, laid-back meals made from ingredients grown right here in the North Sound. This dish brings together everything I love about a summer dinner in Bellingham: wild sockeye salmon,…
Recipe for Simple Perfection Before we talk about anything else, let’s start with the basics: what’s the recipe for lemonade? Start with one part lemon juice, one part sugar, and three parts water, then tweak based on how strong or sweet you like it! Remember to dissolve the sugar into hot water before adding it to the…
May in the Pacific Northwest is a time of abundance—farmers markets overflow with vibrant produce, and the Salish Sea offers some of the freshest seafood imaginable. One of the reasons I fell in love with this region is the unparalleled access to high-quality local ingredients—some of the best I’ve ever cooked with. Whether meeting farmers in the field or picking up seafood straight from the docks, sourcing ingredients is as much a passion as cooking itself. This month, I’m…
Two and a half years ago in June, I had my first surf camp experience in Sagres, Portugal, a petite surf town that comes to life in the summer months. I spent the week learning how to surf from incredible instructors at beaches I never would have found on my own. This…
Storia Cucina has been serving downtown Bellingham with delicious Italian staples since opening in 2020. The restaurant is known for many things, including its house-made pasta and bread, locally sourced ingredients, and the open-kitchen design that invites customers to witness the hard work behind every dish. If you time your visit right, you may even get to meet the woman running the kitchen: Chef de Cuisine Helen Lofton. Lofton joined Storia Cucina…
Take your game global this Super Bowl Sunday with a line-up filled with crowd pleasers. These Italian-rooted, Asian inspired, and Hawaiian-style appetizers are sure to score major points with your fans! Add even more international flare by pairing it with some authentic Mexican guacamole and tortilla chips, German Bratwurst bites, and/or Greek bruschetta. The ideas are endless. Hawaiian-Style Mochiko Chicken…
Weather you’re harvesting from your own garden or buying at the store, winter-time produce makes for delicious dishes! And there are more options than you might think. For instance, did you know that certain varieties of pears are a winter fruit in Washington? Or that chestnuts are harvested in late fall/early winter, and that we have two chestnut farms in Whatcom and Skagit Counties? While writing this piece, I read the 20th anniversary edition of “Winter…
From Skagit-based publisher Raspberry Bow Press, The Revolution Will Be Well Fed features baking recipes for breakfast, snacks, and desserts, as well as essays and history exploring the connections between food, community, and social movements. Author Corrie Locke-Hardy’s recipes are all intended to be scalable and packable, making them easy to bring along to your next potluck or community organizing meeting. For more information or to purchase a…
Tender, sweet, and spicy, this recipe stars Oostema Farmstead ground Wagyu beef, from cows that are born and raised right here in beautiful Whatcom County! Celebrate the local ingredients that we have access to here in the North Sound by adding this recipe for Mongolian Beef to your repertoire. For the Sauce Ingredients: ½…
As Summer fades and the evenings turn chilly, fall is a great time to get back to cooking recipes that take time, encouraging us to slow down, and produce rich, indulgent, comforting results. This recipe for Ragù Napoletano from Packer’s Kitchen + Bar is just that: a slow-simmered sauce that’s…
Jeremiah Leighton grew up in Friday Harbor. He has always been motivated to cook, even from his earliest days getting his first easy bake oven for Christmas when he was three. Outdoor life was always a part of…
Leah Brooks is a cooking enthusiast, cookbook author, and former director of a children’s cooking school in San Francisco. By making cooking fun, approachable, and healthy, Leah is changing the way kids (and adults!) see food by weaving seasonal ingredients into flavorful, memorable meals. Leah looks forward to helping the community create…
Invited to a picnic or potluck and unsure what to make? Our team put together some of our top picks for crunchy, refreshing, and shareable salads that’ll win over any group of friends! Thai Chicken Salad JENN MIRANDA, OFFICE MANAGER Jenn loves showing off her cooking chops with this show-stopping main course salad! It brings the Euro-Asian fusion flair to your picnic with…
Kelly Stanley, Chef de Cuisine at The Great Blue Heron Bar & Grill at Semiahmoo Golf and Country Club, blends her culinary artistry with a commitment to community and sustainability. After receiving training at Bellingham Technical College, she served several years as Sous Chef at Semiahmoo Resort, Golf & Spa. Stanley’s expertise encompasses a diverse range of cuisines, from the delicate intricacies of pastry and…
When Rifugio’s first opened, it was a reflection of a traditional Italian cafe and only served one family-style meal a day. Along with their Sunday brunch, Rifugio’s now offers more of a unique fine dining experience for its customers….
Among Blaine’s intimate community of distinct businesses and restaurants, The Vault Wine Bar is a stand-out for their focus on charcuterie, locally sourced fine dining, and wine. Their wine list has been described as “a novel,” offering 30 pages of carefully sourced selections (including hard to find regional varieties) at the time of writing. (That’s not even…
For nearly a decade, Infusion Cuisine has brought deliciously classic dishes from Asian, Italian, and Mexican cuisine to Lynden. It’s a family-run restaurant with high-end experience behind it, which shines through in Chef Eduardo Diego’s dedication…
WHAT’S NOT TO like about a selection of meats, cheeses, olives, and marinated vegetables on a charcuterie tray? It’s easy to prepare, offers great…
When selected with care, drink pairings have the potential to exchange and extend the flavors of an already-delicious meal.
Charmed Chocolat
Three recipes for healthy breakfasts!
Recipes for holiday gatherings.
Chef Cinnamon Berg of Cosmos Bistro
Storia Cucina
Chef Kristopher Arndt of Snowy River Cocktail Co.
Chef Stew Navarre of Jack’s BBQ
Mixing Tin
Chef Marcello Mazzoleni of Lighthouse Bar & Grill
Spice Blends
Mark Schultz of Chuckanut Manor Seafood and Grill
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Try this seasonal and elegant treat
If turkey is on the menu this holiday season, you might find yourself saddled with more leftovers than you know what to do with. In fact, I’m convinced it’s impossible not to end up with (at least) a day’s worth of extra meat. So what’s the best way to use up your bird in the days following Thanksgiving or Christmas?
The Maui Mule is a fun, tropical version of the Moscow Mule with a bright and slightly spicy taste thanks to our Ginger and Hawaiian Chili Shrub. The shrub’s flavor is enhanced by adding sparkling water and fresh lime juice, and the raw apple cider vinegar and ginger offer additional health benefits.
Inspired by the popular Spanish tapa called Gambas al Ajillo, this recipe is a breeze to put together and perfect to pair with cocktails.
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The herbed vache and the brined sweetness of the pickled blueberries come together in a grilled cheese that is light, fresh, and delicious.
This healthy, flavor-packed meal features charred wild salmon served over Israeli couscous with fava beans and sweet corn, all tossed with a bright lemon vinaigrette.
This winter salad is full of bright colors to cheer you up on a gloomy day.
This massaged kale salad is a great way to get in your daily serving of cruciferous greens without the usual digestive side effects.
Roasted Chestnuts & Delicata Squash
This issue’s feature is “Confection Perfection,” a delectable look at some of the tasty creations from local bakeries and restaurants. Find your favorite and make it at home!
This oatmeal recipe combines cacao powder, cacao nibs, and hazelnuts with delicious fall fruit.
Homemade pretzels entered my life when my in-laws gifted me a class at the King Arthur Baking School, at the Bread Lab in Skagit Valley. When it was time to decide which exact class, the…
These sautéed clams with corn and tomatoes are the perfect end-of-summer recipe.
Hands down, these are the best gluten-free pancakes around.
Think there’s nothing betta than feta? Nothing more good than gouda? If you’ve ever wondered about the people behind the cheese, here’s a look at the day-in-the-life of a Farmstead Cheesemaker.
Put your stale bread to good use with this sweet and savory Italian bread salad recipe.
Improve your metabolic health during quarantine with this Cajun shrimp recipe and list of helpful tips.
The Skagit Challenge – how many Skagit Valley growers and producers are making up your meal? This recipe counts three farmers, one rancher, and one brewer.
This delectable gluten-free cereal is a treat for your tongue and your gut.
As winter winds down and spring approaches, it’s time to seek out energizing food and drink options. That’s where this elixir comes in. Raw apple cider vinegar is a golden gift to the digestive system.
This Deconstructed Spring Roll Bowl is nourishing, full of nutrients and flavor, and is ready in less than 30 minutes.
Nutrition blogger, Cassie Elliott, invites readers to try this easy-to-prepare Pumpkin Custard, which is grain free, dairy-free, and free of refined sugar.
Nutrition blogger and food photographer, Cassie Elliott, utilizes the fresh foods of the season to create this flavorful, gluten-free dish.
Sara Southerland invites readers to try out a nutritional breakfast that’s versatile, full of greens, and topped off with a delicious lemon garlic aioli.
This month’s online exclusive is a sneak peek at our summer barbecue feature — a grilled margarita shrimp recipe that is sure to wow your guests.
Arlené Mantha, professional chef from Los Angeles, shares her favorite green smoothie so you can take a nutritional breakfast on the go.
With the coming of Spring, you’ll want to try this recipe for pickling watermelon radishes. They are nutritious and can be preserved for months.
Josh and Tomo Kramer are the founders of Cascade Shrub Farm, bringing you a healthy, refreshing, locally infused cocktail and soda mix.
Cassie Elliot remembers cooking with her grandmother, Ella Gutknecht and shares a recipe for Cauliflower and Bacon Chowder, part of her 20-Day Sugar Detox.
Barlean’s Fishery Inc. in Ferndale provides fresh seafood for healthy eating. The company also manufactures and distributes Omega 3 supplements.
Here’s a recipe from Chef Willie McWatters of Guemes Island for his Skewered Salmon & Calamari, which he makes using locally sourced ingredients.
Jenn Bachtel shares a few favorite recipes, like cold Asian salad and protein bread, as well as substitutions to keep your meals varied and nutritious.
Cassie Elliot shares her recipe for a delicious butternut squash soup with toasted pumpkin seeds. It is low carb and fits within her 20 day Sugar Detox.
This Brussels sprout salad from Samantha Ferraro of The Little Ferraro Kitchen will add Thanksgiving Flair if you’re looking for unconventional recipes.
The Lau Lau is a Hawaiian BBQ dish that may be an unconventional Thanksgiving recipe for many, but it could be the start of a new tradition!
A Filipino cuisine, Ginataang kalabasa is a squash and coconut milk is an unconventional Thanksgiving recipe that will add a splash of color to your table.
Instead of turkey, try duck this Thanksgiving! Peter McWilliams of Doe Bay Cafe shares his unconventional Thanksgiving recipe for duck.
Chef Todd Alan Martin of Hundred North hosted his German-inspired dinner on Thursday, February 22 at Judd & Black Appliance in Mount Vernon. The four-course meal was full of comfort foods from parsnip soup to chocolate cake, each with its own flair and elegance. Martin’s attitude was laid-back, straight-forward, and far from over the top. His philosophy for cooking…
It is almost a cliché to describe whiskey as having a “smoky” flavor. But with the advent of infusion drinks, many different spirits seem to be getting new twists, and whiskey is no exception. Witness the concoction of vanilla bean-infused whiskey and Mexican Coke, which is Coke imported…
INGREDIENTS: • 2 oz fresh Dungeness crab meat • 4 oz macaroni pasta • 6 oz heavy cream • 1 oz parmesan cheese • 1 oz Stilton cheese • 1 oz crimini mushrooms • 1 ea. shallots (minced) • 2 ea. garlic (sliced) • 1 tsp butter • 2 Tbsp white wine • Salt/white…
INGREDIENTS: 20 oz white chocolate chips 2 cup heavy cream 2 Tbsp granulated sugar 10 oz fresh cherries, pitted 1 cup sugar 1 cup water 1/3 cup brandy Shaved dark chocolate asdfads DIRECTIONS: Place white chocolate into a double boiler, melt. Add half the heavy cream and whisk until completely melted and smooth, cool and set aside. Place remaining heavy cream and sugar to a chilled mixing bowl. Whisk. Fold white…
Enjoy with Castello Banfi’s Belnero, Rosso, IGT Ingredients 1 each Flat Iron Loin or 4 each 8oz Piedmontese Flat Iron (can be purchased at piedmontese.com) 4 each Kumato Tomatoes 4 springs Fresh Oregano…
Ingredients 4 cups cream 1 cup mascarpone 1 cups sugar 1 cup honey 12 egg yolks 1 teaspoon almond or vanilla extract Process In a mixer with a whisk attachment, whisk the cream and mascarpone into medium peaks Add the honey to the cream and continue to whisk until stiff peaks form Turn the cream out into a large bowl…
Enjoy with Banfi’s Chianti Classico, DOCG Ingredients 1 lb Fettuccine 4 ea Yellow Bell Peppers 1 qt Heavy Cream 4 oz Pancetta Salt and pepper to taste Canola Oil or Pomace Olive Oil for coating…
Enjoy with Banfi’s Pinot Grigio, San Angelo Ingredients lb Ahi Tuna 1 tbsp Kosher Salt 1 tsp Black Pepper 2 oz Arugula Zest from 1 lemon 2 Tbsp Extra Virgin Olive Oil 2 tsp Gray Salt Canola Oil or Pomace Olive Oil for Searing Process…
Enjoy with Banfi’s Florus, Moscadello di Montalcino DOC Ingredients 1 cup all-purpose flour, sifted 1/8 tsp salt 1 Tbsp sugar, if used for a dessert 4 eggs at room temperature – very important 1 cup water or milk or ½ and ½ 1/2 cup butter cut into cubes Process Preheat oven to 400 Sift dry ingredients and whisk to blend well In a heavy sauce pan, heat water/milk and butter until all the butter has melted. Bring this mixture to a…
London Bridge 9 – Keenan’s at the Pier • 1.5 oz Bellewood Honey Crisp Vodka • .5 oz St. Germain • ¾ oz Cranberry • .5 oz Lemon juice • Few dashes of grapefruit bitters • Top off with Cock and Bull ginger beer Can’t get to London…
Lavender Collins, by Keenan’s at the Pier • 1.5 oz BelleWood Gin • .5 oz Lavender Syrup • .5 oz Lemon juice Top off with cold soda and garnish with fresh lavender sprigs. Measure into an ice filled martini shaker then shake vigorously. The frothy libation is poured into a tall glass and served with cocktail straws.
Final Say by Keenan’s at the Pier • Wild Turkey Rye • Yellow Chartreuse • Maraschino Cherry Liqueur • Lemon Juice • Brandied Cherry for garnish Final Say is, as Kisbye points out, “fully leaded.” Keenan’s uses a Maraschino cherry imported from Italy. Be judicious…
Raspberry Tartlets from Chef Justin Hawkinson of Crave Catering FOR THE FILLING: • 3/4 cup raspberry juice (about 2 cups of fresh berries) • 1 tablespoon water • 1 cup sugar • 2 eggs • 1/4 cup butter • 1 vanilla bean • 1 tablespoon cornstarch (optional) FOR THE CRUST: • 1 1/3 cups all-purpose flour • 3 tablespoons sugar • 1/8 teaspoon baking…
Braised Pork Shanks with Apple Mirepoix, by Chef Justin Hawkinson of Crave Catering • 6 skinless pork shanks, trimmed osso buco style • Flour for dredging • Vegetable oil, as needed • 1 lb. each: diced red onion, diced celery, diced carrot, and diced green apple • 3 oz. BelleWood Acres Apple Brandy • 1 oz. BelleWood Acres Apple Syrup • 1 gallon chicken or pork stock • “magic dust”: combine ½ cup kosher salt with 1 teaspoon each…
Nuestra Paloma by Keenan’s at the Pier • 1.5 oz El Jimador tequila • .5 oz Cynar • ¾ oz Triple Sec • .5 oz Fresh squeezed lime juice • 3 dashes of bitters to add depth and a character…
Creamy Polenta by Chef Justin Hawkinson of Crave Catering • 3/4 cup dry polenta (golden corn grits) • 2 cups milk • 2 cups chicken stock • 1 cup grated parmesan…
Garden Variety by Keenan’s at the Pier • 1.5 oz BelleWood Gin • 3 or 4 fresh basil leaves • 1 oz fresh grapefruit juice • ½ fresh lime juice • ¾ oz Green tea syrup • cold soda water The…
Northwest Oyster Stew by Chef Justin Hawkinson of Crave Catering 3 dozen cleaned Pacific oysters (ideally fresh and in-shell) 1/4 cup butter and…
Recipe from Chef Justin Hawkinson of Crave Catering • Mixed greens with frisée • Finely shredded green apple and/or cucumber • Slivered almonds • Zest and juice from 2 limes • ½ cup BelleWood Acres Gin • 1 teaspoon Dijon Mustard • 1 tablespoon honey • ½ tablespoon chopped tarragon • ½ tablespoon chopped parsley • 2 cups grapeseed oil (or other neutral flavored oil) Add gin, lime juice/zest, herbs, honey and Dijon…
Sour orange gelato, spiced dipping chocolate, and dulce-de-leche.
Banana leaf-braised Burk Ridge Farms pork shoulder, achiote-orange sauce, Samish Bay Queso Fresco, avocado, grilled orange, sopes, spiced Haricot Farms beans.
Try pairing this with Saison Du Kulshan: Farmhouse style Saison has a soft lemon and white pepper scent, light fruit flavor.
Judd & Black Appliance, Acme Farms + Kitchen, and Kulshan Brewing came together with North Sound Life for this installment of Meet the Chef, featuring Chef Andrew Clarke and his assistant Miguel Ryan. Cinco de Mayo isn’t really Mexican Independence Day, but it is…
Acme Farms + Kitchen Meet The Chef featuring Andrew Clarke:
Graham Cracker Crumble: 1.5 Cups graham cracker crumb 1/3 Cup of melted butter 1/4 Cup of white sugar In a metal bowl mix the graham and sugar together, slowly add the melted…
Green smoothies and juices are an optimal way to get those necessary servings of vegetables. Simple cold drinks like these can provide plenty of vitamins, minerals, good fats and fiber.
Spring Parsnip soup with sauted rosemary apples and fried leeks (Vegan) Serves 8+ Soup Ingredients: • 1/2 cup almond oil • 3 onions peeled and cut into large dice • 5 lbs Parsnips • 3.5 quarts of water • 1 tsp nutmeg, ground • 1/2 cup coconut milk • sea salt and pepper Heat the almond oil in a large stock pot over medium heat. Add the onions and cook for 10…
Malbec Pots de Crème 2 C Malbec 6 oz Semisweet chocolate 2 C Hazelnut butter 12 Egg yolks ½ C Sugar 3 C Milk 2 C Cream 1 tsp Salt 1 tsp Vanilla 1 tsp Espresso powder Place Malbec in…
Wagyu Ribeye The Steak 8 oz Wagyu rib steak per person Pinch salt and pepper The Garlic Mash 5 Yukon gold potatoes 2…
Dungeness Crab Cakes 2 Red bell peppers (diced) 6 Stalks scallions 1 Pinch Garlic 1 Tbsp Butter 15 Table crackers 1 Tbsp Mayo 1 Tbsp Old Bay…
Seared Scallops and Pear Salad 20-30 Sea Scallops 20-30 strips Hickory bacon 1 Asian pear (julienne) 30 oz Organic greens 1 Grapefruit 2 Tbsp Honey 2 Tbsp Mayo 4 Tbsp Rice wine vinegar 4 Tbsp Pear puree Wrap scallops with bacon and spear with toothpick Pan sear scallops, then put in oven at 350˚until bacon is crispy Toss organic greens, julienne…
On Nov. 13, K & L Media partnered with Judd & Black Appliance to host Executive Chef Michael Buholz from The Loft at Latitude 48.5. Buholz welcomed the small audience gathered in the showroom’s test kitchen and shared his philosophy…
Regardless of religion or tradition, so many of us have memories of a special treat at the holidays. From ancient ritual to cookie swaps, treats have been a part of celebrations…
The beloved and always appropriate cheeseboard. Most likely, you will encounter the time and place where you will have the desire or necessity to construct one. I certainly have, and never — not once — have two boards been the same. It is versatile and adaptable, self-sustaining and a good choice for…
Ten strangers met on a warm summer evening in Bellingham, WA for a night of wine, beer and cocktail pairings at The Real McCoy, which is owned and operated by in-house mixologist, Brandon Wickland. Oh sure, it would have been easier for one person to write all the comparisons, organize all the details and forego the planning. But this cozy roundtable had a great discussion about what tastes do, and do not, pair well. Tasting goes best…
Pan-Seared Halibut with Pork Rillon and Stoneground Fennel Toss Peppery without being too much so, this second course was both substantial enough to be an entrée, and yet delicate enough to be a small plate. Fresh halibut makes a huge difference in quality. The fennel toss was tangy and complemented the flaky…
Warm and Cold Lamb Carpaccio Caprese Lamb Tenderloin This appetizer combines the delicacy of shaved lamb with the fresh flavors of a traditional caprese. Heirloom tomatoes add flavor and texture, as does hand-made mozzarella. The saffron is a quiet…
On May 15th, Bellingham Alive and Judd & Black Appliance hosted Chef Perry Mascitti, who created a beautiful threecourse meal that drew on the seafood, meat and produce of our area. Perry is the Executive Chef at Tulalip Resort Casino. After his education…
