Cod, Zucchini and Basil Soup

I. Love. Chunky. Soup. Don’t give me that creamy, brothy nonsense. I want to be able to chew my soup. Now that I think about it, maybe I don’t like soup. Maybe I just like really moist entrees. Anyway, I love this recipe because it is full of all kinds of chunky magic, like pieces…

Salt and Vinegar Smashed Potatoes with Pistachio Butter

You know when you want to look like you made a huge effort when really you want to curl up in bed with greasy hair and sweat pants that double as pajamas? So you put in skinny jeans and heels because they look fancy but take minimum effort? That’s what these smashed potatoes are.  You…

Creamy Tomato Soup with Ricotta Spinach Cheese Balls

I’m biased, but I love this recipe. I love any creamy tomato soup, really. I love it so much that when my husband and I threw ourselves two engagement parties (one for the mormon half of the family, and one for the non-mormon half that got so out of hand that we started our house…

Hay-Grilled Scallops with Currants and Mint

It’s popular these days to rag on Scandinavian cuisine. When Noma came roaring onto the scene, it inspired so many people that there were inevitably copycats that brought the concept of local, unconventional cooking down. But here’s my philosophy: I was cooking out of my great-grandma’s Danish recipe box before hay-grilling everything came along, and…

Grilled Lobster with Marionberries and Bourbon

Two things I learned about grilling when I moved to Oregon from Utah. First is that if the ambient temperature doesn’t feel like you are standing in a grill, you are much more charitable to the ideal of grilling. I can’t tell you how many times I’ve stood outside over a hot barbecue wondering where…

Slow-Roasted Pork Belly with Pickled Rhubarb and Hazelnuts

I want to come out of the closet and say that I am not crazy about pork belly. I mean, it’s great in small doses, but I can’t do a ton. It’s too rich for me. Which is why I really love this recipe. The pickled rhubarb works with the pork belly because it adds…

Get Grilling: Fennel, Onions, and Sausage on the Grill

I’m told it’s summer, though what we’re experiencing here in the northwest is nothing like the heat of summers back home. Right now in Utah, I’d be in shorts and a tank, sweltering in the sun that seems to radiate from every direction like a pre-heated oven. Instead, I’m still in sweaters and throwing open…

15 Minute Recipe: Traditional Scandinavian Shrimp Sandwich

If you’ve ever been to Sweden or have family members from Scandinavia or have ever met someone who is, then you’ve probably heard of the traditional open-faced shrimp sandwich. Picture this: you’re lying on the grass under the dappled shade of a maple tree. There’s a breeze that blows the scent of the summer-heated air…

The Basics: Quick Pickled Rhubarb

Let’s hear it for spring! It’s only the beginning of the growing season, but already the tasty goodness is beginning. When I clock fresh rhubarb at the market, I basically buy it all. It’s such a seasonal-specific treat, so I want to take advantage. It’s also one of those plants that can be preserved easily….