Homemade Hard Candy and …

Homemade Hard Candy and Gummies | Recipe

Whether you’re stocking a candy dish, filling Halloween treat bags, or just looking for a fun fall activity, making candy from scratch is surprisingly approachable. With a handful of pantry ingredients and a little patience, you can create hard candies and chewy gummies in nearly any flavor, shape, and color. Try seasonal flavors like apple and cinnamon, or stick with nostalgic favorites like cherry, orange, and strawberry. Cleanup is easier than you might…

Peach Bourbon Upside-Down …

Peach Bourbon Upside-Down Cake | Chef’s Corner

As summer comes to a close, one of the most readily available fruits is peaches. Trying to utilize this delectable fruit, I made a peach upside-down cake. I incorporated bourbon for a fun twist and a taste…

Heirloom Tomato Gazpacho | …

Heirloom Tomato Gazpacho | Chef’s Corner

Gazpacho is a chilled savory soup that adds a lot of style and flair to your culinary arsenal, even though it’s ridiculously easy to pull together. This meal is a hearty way to enjoy fresh, uncooked veggies, re-up on hydration and electrolytes, and enjoy a cool refreshment all at the same time. If it’s not already in there, take this as a…

Outdoor Dining Recipes from …

Outdoor Dining Recipes from Sam’s Kitchen | Little Ferraro Kitchen

When you’re not headed to one of the many waterfront patios, beer gardens, or other outdoor restaurant options in the North Sound this summer, consider hosting! Samantha Ferraro, beloved home chef of Bellingham-based Little Ferraro Kitchen, has a wonderful outdoor kitchen and loves sharing meals with friends and family under blue skies. She’s…

Chocolate Zucchini Cake Recipe

There are many delicious vegetables in season during the warmer months, including carrots, lettuce, cucumber, and zucchini. We recently made a delectable chocolate zucchini cake from my grandma’s recipe that is the perfect summer sweet treat! This cake is moist and oh-so-rich, and pairs well with strawberries and a glass of red wine. It’s time to treat yourself to the produce that this season offers and try something new. Whether you’re having…

Spring Cream Pasta with …

Spring Cream Pasta with Smoked Sockeye, Seared Scallops & Spring Vegetables Recipe | Chef Matthew’s Corner

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…

The Smaller The Bite, The …

The Smaller The Bite, The Better The Taste

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…

Cooking with Cannabis

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…

Blackened Halibut with Spring …

Blackened Halibut with Spring Succotash, Lemon-Herbed Rice, and Lemon Beurre Blanc Recipe | Chef Matthew’s Corner

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…

Corned Beef with Parsley …

Corned Beef with Parsley Carrots, Cabbage, and Black-Eyed Peas | Chef Matthew’s Corner

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 deeply satisfying, with tender brisket, buttery parsley carrots, gently cooked cabbage, and a side of black-eyed peas for warmth and good fortune. These dishes are rooted in…

Steak Oscar | Pan-Seared …

Steak Oscar | Pan-Seared Filet with Asparagus, Warm Crab, and Béarnaise Recipe | Chef Matthew’s Corner

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, it’s the perfect time for a classic timeless steakhouse dish that feels both romantic and achievable at home. Steak Oscar, born in the late 1800s and named for Sweden’s King Oscar II, has long been a symbol…

Green Smoothies for Health …

Green Smoothies for Health and Nutrition

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,…

Thai Beef Stir Fry | Chef&#…

Thai Beef Stir Fry | Chef’s Corner

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…

Shake Up the Season | Winter …

Shake Up the Season | Winter Cocktails to Try at Home

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 here for every…

Green Bean Casserole and …

Green Bean Casserole and Bourbon Dark Chocolate Pecan Pie | Chef Matthew’s Corner, Recipe

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…

Sweet to Savory

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…

Seared Pork Chop with Parsnip …

Seared Pork Chop with Parsnip Purée, Roasted Delicata Squash, Brown Butter Pecan Sage, & Spiced Apple Chutney | Chef Matthew’s Corner, Recipe

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…

A New Orleans Monday in the …

A New Orleans Monday in the Pacific Northwest | Chef Matthew’s Corner

In New Orleans, Mondays have long carried the scent of simmering red beans and woodsmoke—an aroma woven into the rhythm of…

Tomahawk Steak with Grilled …

Tomahawk Steak with Grilled Corn & Peach Salsa | Chef Matthew’s Corner

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….

Seared Sockeye Salmon with …

Seared Sockeye Salmon with Rosemary Fingerlings, Summer Squash & Strawberry-Cucumber Arugula Salad | Chef Matthew’s Corner

June & July in the Pacific Northwest is a time when long days and warm evenings inspire colorful, laid-back meals made from ingredients grown…

Playing Around With Summer’…

Playing Around With Summer’s Favorite Drink | Lemonade Tips & Tricks

Recipe for Simple Perfection Before we talk about anything else, let’s start with the basics: what’s the recipe for lemonade? Start with…

Spring Spot Prawn & …

Spring Spot Prawn & Asparagus Risotto | Chef Matthew’s Corner

May in the Pacific Northwest is a time of abundance—farmers markets overflow with vibrant produce, and the Salish Sea offers some of the…

Portuguese Orange Carrot Cake …

Portuguese Orange Carrot Cake | Recipe

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 was the first travel experience I’ve had where food was provided,…

Led by Love | Storia Cucina …

Led by Love | Storia Cucina Chef de Cuisine Helen Lofton + Recipe

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 as…

Super Bowl Snacks, With a …

Super Bowl Snacks, With a Twist!

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…

Winter Harvest Healthy Meals

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…

Cider Donuts | The Revolution …

Cider Donuts | The Revolution Will Be Well Fed: Recipes for Creating Community

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…

Mongolian Beef with Oostema …

Mongolian Beef with Oostema Farmstead Wagyu

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 cup Aloha soy sauce (for all other brands, use 1/4 cup soy sauce plus 1/4 cup water)…

Ragù Napoletano al Forno

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…

Imperial Swine

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 his upbringing: family trips reenacting the French and Indian War, hunting, and raising pigs and sheep with the…

Radicchio Caesar Salad | Leah …

Radicchio Caesar Salad | Leah Brooks from “Genuine Skagit Cooking,” Published by Raspberry Bow Press

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…

Staff Picks: Summer Salads

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…

Chef’s Corner with Chef …

Chef’s Corner with Chef Kelly Stanley | The Great Blue Heron Bar & Grill

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…

A New Chapter in Culinary …

A New Chapter in Culinary Arts: Rifugio’s Country Italian Cuisine

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. Located right off Mt. Baker Highway, this country Italian restaurant aims for customer service that’s “catered to perfection”…

Honey Gels: Chef Kenny …

Honey Gels: Chef Kenny Florczak of The Vault Wine Bar

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 considering their beer, cider, and spirits!) To complement your experience sipping new…

Seared Sea Scallops with Snap …

Seared Sea Scallops with Snap Pea Risotto and Infused Olive Oil: Chef Eduardo Diego of Infusion Cuisine

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 to finely crafting authentic recipes from…

Elevate Your Charcuterie by …

Elevate Your Charcuterie by Serving It with the Proper Wine

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 variety, looks beautiful, and is meant to be shared in the company of others. With so many wonderful foods to choose from, selecting a wine or two to serve along with it should be a relatively…

STEAKS, SEAFOOD, AND SIPS

When selected with care, drink pairings have the potential to exchange and extend the flavors of an already-delicious meal.

Embracing the Everyday Magic …

Embracing the Everyday Magic of Chocolate

Charmed Chocolat

Recipes for a Balanced …

Recipes for a Balanced Breakfast

Three recipes for healthy breakfasts!

Classic Christmas: Recipes

Recipes for holiday gatherings.

Beet Wellington

Chef Cinnamon Berg of Cosmos Bistro

Spaghetti Aglio e Olio

Storia Cucina

Wild Mushroom Ragout

Chef Kristopher Arndt of Snowy River Cocktail Co.

Lonestar Queso

Chef Stew Navarre of Jack’s BBQ

The Mixing Tin: Kiwi Bloom …

The Mixing Tin: Kiwi Bloom Cooler

Mixing Tin

Blackened Halibut Cheeks

Chef Marcello Mazzoleni of Lighthouse Bar & Grill

Spice It Up: Six …

Spice It Up: Six International Blends To Try

Spice Blends

Skagit Valley Chopped Salad

Mark Schultz of Chuckanut Manor Seafood and Grill

Sourdough Starter

Recipe

Gluten-Free + Vegan Sweet …

Gluten-Free + Vegan Sweet Potato Waffles

Recipe

Pumpkin Tea Cake

Try this seasonal and elegant treat

12 Turkey Leftovers

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?

Maui Mule

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.

Garlic Shrimp with Paprika …

Garlic Shrimp with Paprika and Lemon

Inspired by the popular Spanish tapa called Gambas al Ajillo, this recipe is a breeze to put together and perfect to pair with cocktails.

Dukkah: A Versatile Taste of …

Dukkah: A Versatile Taste of Egypt

Recipe

Easy Shaved Brussels Sprout …

Easy Shaved Brussels Sprout Salad

Recipe

Grilled Cheese, Skagit Valley …

Grilled Cheese, Skagit Valley Style

The herbed vache and the brined sweetness of the pickled blueberries come together in a grilled cheese that is light, fresh, and delicious.

Charred Salmon with Lemon …

Charred Salmon with Lemon Herb Israeli Couscous and Fava Beans

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.

The Perfect Winter Salad

This winter salad is full of bright colors to cheer you up on a gloomy day.

Massaged Kale Salad with …

Massaged Kale Salad with Roasted Maple Almonds

This massaged kale salad is a great way to get in your daily serving of cruciferous greens without the usual digestive side effects.

Holiday Stuffing

Roasted Chestnuts & Delicata Squash

Confection Perfection

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!

Chocolate Hazelnut Oat …

Chocolate Hazelnut Oat Porridge with Fall Fruit

This oatmeal recipe combines cacao powder, cacao nibs, and hazelnuts with delicious fall fruit.

Tips & Tricks for …

Tips & Tricks for Perfect Homemade Pretzels

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…

Steamed Clams with Corn and …

Steamed Clams with Corn and Tomatoes 

These sautéed clams with corn and tomatoes are the perfect end-of-summer recipe.

SAUK FARM BUCKWHEAT APPLE …

SAUK FARM BUCKWHEAT APPLE PANCAKES 

Hands down, these are the best gluten-free pancakes around.

A Day in the Life of a …

A Day in the Life of a Farmstead Cheesemaker

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.

Blueberry Cantaloupe …

Blueberry Cantaloupe Panzanella

Put your stale bread to good use with this sweet and savory Italian bread salad recipe.

Your Health in the Time of …

Your Health in the Time of COVID-19

Improve your metabolic health during quarantine with this Cajun shrimp recipe and list of helpful tips.

Hanger Steak with Sorrel …

Hanger Steak with Sorrel Chimichurri and Red Potato Smashers

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.

Gluten, a Real Gut-Buster

This delectable gluten-free cereal is a treat for your tongue and your gut.

Have a Happy Gut with Apple …

Have a Happy Gut with Apple Cider Vinegar

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.

Balance & Bowls

This Deconstructed Spring Roll Bowl is nourishing, full of nutrients and flavor, and is ready in less than 30 minutes.

Giving Thanks More Thought

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.

Autumn’s Comforting Bounty

Nutrition blogger and food photographer, Cassie Elliott, utilizes the fresh foods of the season to create this flavorful, gluten-free dish.

The Almighty Breakfast Salad

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.

Lime Time

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.

Smoothie, To Go

Arlené Mantha, professional chef from Los Angeles, shares her favorite green smoothie so you can take a nutritional breakfast on the go.

In Spring, Get Radishes for …

In Spring, Get Radishes for Pickling

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.

What the Heck is a Drink …

What the Heck is a Drink Called Shrub?

Josh and Tomo Kramer are the founders of Cascade Shrub Farm, bringing you a healthy, refreshing, locally infused cocktail and soda mix.

Seasoned Generously with Love

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.

Catch Plenty of Omega 3 With …

Catch Plenty of Omega 3 With Your Salmon

Barlean’s Fishery Inc. in Ferndale provides fresh seafood for healthy eating. The company also manufactures and distributes Omega 3 supplements.

Skewered Salmon & …

Skewered Salmon & Calamari

Here’s a recipe from Chef Willie McWatters of Guemes Island for his Skewered Salmon & Calamari, which he makes using locally sourced ingredients.

Fit Plan for Life

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.

Winter Comfort

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.

Brussels Sprout Salad

This Brussels sprout salad from Samantha Ferraro of The Little Ferraro Kitchen will add Thanksgiving Flair if you’re looking for unconventional recipes.

Lau Lau

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!

Ginataang Kalabasa

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.

Duck!

Instead of turkey, try duck this Thanksgiving! Peter McWilliams of Doe Bay Cafe shares his unconventional Thanksgiving recipe for duck.

Meet the Chef

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 stemmed from a love of bringing people together around something they all have to do:…

Redlight Bar: Vanilla Bean …

Redlight Bar: Vanilla Bean Whiskey and MexiCoke

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 from Mexico that uses real cane sugar to give it a sweeter taste. No, the drink doesn’t have a name. It’s from the house infusions menu. It reminiscent of a…

Truffle Dungeness Crab Mac …

Truffle Dungeness Crab Mac and Cheese – 13moons

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…

White Chocolate Mousse –…

White Chocolate Mousse – 13moons

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…

Piedmontese Flat Iron Steak &#…

Piedmontese Flat Iron Steak – Lombardi’s

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 4 tbsp Extra Virgin Olive Oil 1 tbsp Gray Salt Salt and pepper to coat the steak Process Season the outside of the entire…

Honey Mascarpone Semi Freddo &…

Honey Mascarpone Semi Freddo – Lombardi’s

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 Clean the bowl and whisk attachment then add the egg yolks and…

Roasted Yellow Pepper …

Roasted Yellow Pepper Carbonara – Lombardi’s

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 the pepper Process Pre-heat the oven to 400 Lightly coat each pepper in oil, place on a sheet pan and place in the pre-heated oven Cook the pepper until dark brown on each side, turning frequently to make sure each side is browned Remove the peppers…

Seared Ahi Carpaccio – …

Seared Ahi Carpaccio – Lombardi’s

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 Lay the Tuna on a cutting board and pat dry with a paper towel Mix…

Italian Eclairs – …

Italian Eclairs – Lombardi’s

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…

London Bridge 9 – Keenan&#…

London Bridge 9 – Keenan’s at the Pier

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 •…

Lavender Collins – Keenan&#…

Lavender Collins – Keenan’s at the Pier

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 – Keenan’s …

Final Say – Keenan’s at the Pier

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…

Raspberry Tartlets – Crave …

Raspberry Tartlets – Crave Catering

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…

Braised Pork Shanks with …

Braised Pork Shanks with Apple Mirepoix – Crave Catering

Braised Pork Shanks with Apple Mirepoix, by Chef Justin Hawkinson of Crave Catering • 6 skinless pork shanks, trimmed osso buco style • Flour for dredging…

Nuestra Paloma – Keenan&#…

Nuestra Paloma – Keenan’s at the Pier

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 Nuestra Paloma is an elegant drink…

Creamy Polenta – Crave …

Creamy Polenta – Crave Catering

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 cheese • Salt and pepper, to taste Bring 1 cup milk and 2 cups chicken stock up to almost boiling, then stir in polenta. Keep stirring as the…

Garden Variety – Keenan&#…

Garden Variety – Keenan’s at the Pier

Garden Variety by Keenan’s at the Pier • 1.5 oz BelleWood Gin • 3 or 4 fresh basil leaves • 1…

Northwest Oyster Stew – …

Northwest Oyster Stew – Crave Catering

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 1 lb. butter (keep separate) 1 lb. all-purpose flour 2 fennel bulbs with tops 2 medium leeks, small chop 1/4 cup minced garlic 2 large white or yellow onions, small chop 1/2 cup BelleWood Acres Gin 1 gallon water 1 quart heavy cream salt, pepper, Tabasco, parsley, and tarragon to taste Clean, trim and small…

Frisee Salad with Gin …

Frisee Salad with Gin Vinaigrette – Crave Catering

Recipe from Chef Justin Hawkinson of Crave Catering • Mixed greens with frisée • Finely shredded green apple and/or cucumber • Slivered almonds • Zest and…

Churros – Acme Farms + …

Churros – Acme Farms + Kitchen

Sour orange gelato, spiced dipping chocolate, and dulce-de-leche.

Cochinita Pibil – Acme …

Cochinita Pibil – Acme Farms + Kitchen

Banana leaf-braised Burk Ridge Farms pork shoulder, achiote-orange sauce, Samish Bay Queso Fresco, avocado, grilled orange, sopes, spiced Haricot Farms beans.

Spot Prawn Ceviche – Acme …

Spot Prawn Ceviche – Acme Farms + Kitchen

Try pairing this with Saison Du Kulshan: Farmhouse style Saison has a soft lemon and white pepper scent, light fruit flavor.

Meet Chef Andrew Clarke

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 the day that Mexico as an unlikely upstart knocked France on its heels and won a key battle in the war for Mexican Independence. We tend to celebrate it with bad nachos and cheap tequila, but thanks to Judd & Black Appliance, Acme Farms…

Meet the Chef Recipes

Acme Farms + Kitchen Meet The Chef featuring Andrew Clarke:

Pumpkin Cheesecake Recipe

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 butter and mix thoroughly. Spread the…

Green Smoothie Recipes

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.

Recipe: Spring Parsnip soup …

Recipe: Spring Parsnip soup with sauted rosemary apples and fried leeks

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…

Recipe: Malbec Pots De Creme

Malbec Pots de Crème 2 C Malbec 6 oz Semisweet chocolate 2 C Hazelnut butter 12 Egg yolks ½ C Sugar 3 C Milk…

Recipe: Wagyu Ribeye The Steak

Wagyu Ribeye The Steak 8 oz Wagyu rib steak per person Pinch salt and pepper The Garlic Mash 5 Yukon gold potatoes 2 Tbsp Minced garlic 3 Tbsp Butter 2 C Heavy cream 1 C Shredded Asiago To taste Kosher salt In a heavy saucepan, add cream, butter, and garlic Reduce to heavy paste Boil potatoes until fork tender Drain, and mash with cream reduction Add cheese and mix Salt to…

Recipe: Dungeness Crab Cakes

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 Spice 1 Egg 1 lb Dungeness crab Sauté bell pepper and scallions with garlic in butter until soft Process crackers to consistency of kosher salt Place cooked peppers,…

Meet Chef Michael Buholz

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 on sourcing the best ingredients and serving only made-from-scratch sauces and dressings. As he…

Sweets of the Season

Regardless of religion or tradition, so many of us have memories of a special treat at the holidays. From ancient ritual to cookie…

Constructing A Cheeseboard

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 an evening of savoring alone or for a potluck. Let’s classy it up! Before we begin this sweet and savory journey, which ends in…

Apples & Oranges- …

Apples & Oranges- Pairing Wine, Beer & Spirits

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…

Recipe: Waygu Beef Tenderloin …

Recipe: Waygu Beef Tenderloin with Smoked Pear and Truffle Demi-Glace

Waygu Beef Tenderloin with Smoked Pear and Truffle Demi-Glace Wagyu Beef tenderloin is a Japanese style of beef, and the most tender cut you can get. Slightly springy, delicately…

Recipe: Pan Seared Halibut …

Recipe: Pan Seared Halibut with Pork Rillon and Stoneground Fennel Toss

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…

Recipe: Warm and Cold Lamb …

Recipe: Warm and Cold Lamb Caprese Lamb Tenderloin

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,…

Meet the Chef: Chef Perry …

Meet the Chef: Chef Perry Mascitti from Tulalip Resort Casino

On May 15th, Bellingham Alive and Judd & Black Appliance hosted Chef Perry Mascitti, who created a beautiful threecourse meal that drew on the seafood,…

Grains and Goodies in Ferndale | Main Street Bread

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