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Sweet to Savory
November 17, 2025

Sweet to Savory

By Jenn Miranda

As Seen In

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Other articles in this issue

  • Give Something with Buy Nothing | Buy Nothing
  • Since Time Immemorial | Sxwole, or the Reef Net
  • Bringing Poetry to the People | Salish Sea Poetry Festival
  • Same Old World, Brand New Ideas | Old World Deli
  • Trusted Local Jeweler Opens in New Location | Sofie’s Goldmine
  • A Family Legacy of Giving Back | Indira Rouw
  • A Journey Through Hair Cutting | Aminah Roe, Midtown Barber
  • Little Unexpected Journeys at New Tavern | Elk St. Tavern
  • Green Bean Casserole and Bourbon Dark Chocolate Pecan Pie | Chef Matthew’s Corner, Recipe
  • Holiday Glam | Beauty Looks That Wow From Day to Night
  • Light, Warmth, and Joy in Winter’s Night | Winter Celebrations
  • Large Gift Secures Future Funds for BTC Students | Bellingham Technical College Foundation

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!


 

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BAR DOJO

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Soy House

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