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…
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…
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 tradition, affordable ingredients, and shared tables. They’re straightforward to prepare, perfect for feeding a crowd, and meant to be enjoyed slowly with people you…
February may be the shortest month, but it’s easily the sweetest. With Valentine’s Day at the center and the first hints…
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 can be customized to suit any taste, from tropical sweetness to creamy chocolate or…
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 and should you follow it? In a nutshell, the majority of the calories you consume in a day are primarily derived from foods that are low in carbohydrates, which historically have been thought of as the main fuel source required by humans to keep our…
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…
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…
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 between, we hope you find your new favorite holiday treat. Happy Holidays!
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 little indulgent. This dish brings it all together: the sweetness of roasted delicata squash, the silkiness of parsnip purée, the savoriness of a perfectly seared…
In New Orleans, Mondays have long carried the scent of simmering red beans and woodsmoke—an aroma woven into the rhythm of the week. Red Beans & Rice isn’t just…
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…
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…
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 lemon juice. The Main Squeeze You need to squeeze 3-4 lemons for a cup of…
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…
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…
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….
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 Ingredients: 2 ½ pounds boneless skinless chicken, cut lengthwise into three or four pieces each ¼ cup Mochiko flour ¼…
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…
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….
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,…
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 imbued with a ton of…
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…
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…
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…
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” and is planning to create…
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 wines or reveling in old favorites, Chef Kenny Florczak works…
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 each region. The menu…
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…
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 choice to enroll in the pretzel making course…
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 stemmed from a love of bringing people together around something they all have to do: eat. “It’s…
It is almost a cliché to describe whiskey as having a “smoky” flavor. But with the advent of infusion drinks, many different…
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 pepper • 1 tsp extra…
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…
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…
Ingredients 4 cups cream 1 cup mascarpone 1 cups sugar 1 cup honey 12 egg yolks 1 teaspoon almond or vanilla extract Process In…
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…
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 the…
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…
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 this season? No need to cry a river, just treat yourself to a London Bridge 9! Measure vodka, St. Germain, cranberry and lemon juice, and bitters into an ice-filled martini shaker and give it a whirl. Pour into cocktail glasses…
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…
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 when selecting preserved cherries for your version of this powerful cocktail—after one of these cocktails you won’t have to worry over who has the last…
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 powder • 7 tablespoon chilled butter • 2 tablespoons vegetable shortening…
Braised Pork Shanks with Apple Mirepoix, by Chef Justin Hawkinson of Crave Catering • 6 skinless pork shanks, trimmed osso buco…
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…
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…
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 Garden Variety soothes that urge to muddle something. Drop three or four fresh…
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…
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…
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,…
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 butter and mix thoroughly. Spread the graham mixture out on a lined cookie…
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…
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…
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 taste Pan sear in 400˚ oven The Demi…
Dungeness Crab Cakes 2 Red bell peppers (diced) 6 Stalks scallions 1 Pinch Garlic 1 Tbsp Butter 15 Table crackers 1 Tbsp…
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…
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…
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 in just about every culture you can name. The holidays are the perfect time to dust off some recipes and engage in a centuries’ old practice of making something sweet for the sweet ones in your life. Caramel &…
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 a gorgeous and…
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 in…
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 marbled, it is a rare find these days, but a worthy one. • ½ gallon beef or veal stock/broth • ½ bottle red wine •…
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…
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…
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 at the Culinary Art Institute, he spent many years in resort and hotel kitchens before taking the helm…
