• Barbara Lynch’s Tagliatelle Bolognese Recipe

    Barbara Lynch’s Tagliatelle Bolognese Recipe

    Possibly the best pasta I’ve ever eaten at home. Originally a gift from Corey & Kelly during COVID-19.

  • Churros

    Churros

    I was really afraid to try making these… hadn’t had much experience deep frying and it’s hard to find churros anywhere other than a carnival, fair, or theme park so figured they must be hard to make or require some special equipment. Finally after procrastinating for a few years I got the courage to give…

  • Chicken and Chorizo Fideuá

    Chicken and Chorizo Fideuá

    Basically a paella but with short noodles instead of rice. First had this at Ataula in Portland last month and had been thinking about it ever since. Something about the taste and texture was dynamic and inescapable. I had to have it again. Yesterday I finally got the confidence to try making it after collecting…

  • Clafoutis

    Clafoutis

    First had this at a brunch at Beast in Portland, OR in July 2019. They made theirs with blueberries and was topped with whipped crème fraîche and a big slab of candied bacon – it was so good I decided we needed to make it at home and was happily surprised how simple it was…

  • Linguine with White Clam Sauce

    Linguine with White Clam Sauce

    My grandpa Coach got this simple yet amazing recipe years ago from The Willow Inn East in Northfield, IL. Every time I make it it reminds me of him.

  • Cauliflower-Cashew Soup

    Cauliflower-Cashew Soup

    It’s impossible to tell that there isn’t cream in this tasty soup. I imagine a good blender can make a difference on the texture.

  • Lavash

    Lavash

    This is identical to the flatbread sold at delis that costs $6 for three big rounds. Can be baked to a crisp or left slightly soft. It can also be folded to make different shapes.

  • Cashew Milk

    Cashew Milk

  • Sweet-Spicy Glazed Ham

    Sweet-Spicy Glazed Ham

    Around the holiday’s we usually pick up ready-made hams from Honeybaked, but this is a more interesting and talked about meal that could push turkey out of the conversation.

  • Honey-Lavender Crème Brûlée

    Honey-Lavender Crème Brûlée

    Crème brûlée is one of the first desserts I began cooking as a kid. This one infuses honey and lavender, two flavors I love. The Polo Lounge at the Beverly Hills Hotel used to serve lavender crème brûlée and I remember it as one of the best desserts I ever had.

  • Satsuma Mandarin Sorbet

    Satsuma Mandarin Sorbet

    Every winter we buy 2-3 bushels of satsuma mandarins from the local Asian market. This year we had a lot left over and were looking for ways to use them. I started making ice cream this weekend so thought it would be nice to try this out. It retained all the fresh flavor of the fruit and was incredibly smooth.

  • Charred Rosemary-Infused Vodka

    Charred Rosemary-Infused Vodka

    Goes well with meat stews or dishes.

  • Earl Grey Ice Cream (with eggs)

    Earl Grey Ice Cream (with eggs)

    I found this variation on Icecreamscience.com and it turned out to be a creamier, richer version of the Earl Grey ice cream that inspired me to make ice cream at home in the first place. It takes forever to make it, but the result is worth it.

  • Earl Grey Ice Cream (no eggs)

    The ice cream that inspired me to make it at home. Earl Grey tea has been a favorite of mine since visiting the Dicksons in Lancashire when I was 16. On that trip I was introduced to Fortnum & Mason Earl Grey which adds a hint of Lapsang Souchong (smoked tea). I now blend my own tea at home and use an extra bergamot Earl Grey and a premium Formosa Lapsang Souchong — both available from Upton Tea Company.

  • Toasted Rice Ice Cream with a whiff of Coconut and Chai Tea

    Toasted Rice Ice Cream with a whiff of Coconut and Chai Tea

    This is the first ice cream I ever made at home and is totally delicious. I adapted the recipe from Jeni’s book. The toasted rice is cooked to al dente and makes for a really interesting texture…ice cream that wants to be chewed. Use all organic ingredients for the best results.

  • Potato Gnocchi

    Potato Gnocchi

    Just like my grandma Tanya makes…add sauce of your choice.

  • Beef Stew

    The first time I made this I was happily surprised with the result. I thought I had made a mistake the entire time since it didn’t appear to have enough liquid for a stew, but in the end it was amazing.

  • Raw Chocolate & Nut Fudge

    Raw Chocolate & Nut Fudge

    I originally got this recipe from my friend Russell about 10 years ago. Every time I make this and share it with others I’m asked how to make it. So, here you go…

  • Tofu Sauce

    Tofu Sauce

    Based on the popular sauce at the Green Temple in Redondo Beach, CA.

  • Kabocha Pumpkin Tapioca

    Kabocha Pumpkin Tapioca

    Put some variety into fall desserts with this recipe.

  • Apfel Käsekuchen

    Apfel Käsekuchen

    Apple is the star of this dish, so use vanilla to lay down a nice neutral base, paint on layers of honey and marzipan then add lemon zest to provide some highlights. The result is a rich decadent dessert you don’t feel horrible about having for breakfast. It’s like all the best parts an apple pie and a soft custardy cheesecake all wrapped in a sweet buttery brioche-like dough.

  • Berry Pudding

    Berry Pudding

    Summer berry pudding is proof that with a handful of good ingredients, you can make an elegant dessert that tastes as good as it looks. Put simply, this dessert is just some stale bread and berries with a bit of sugar refrigerated in a bowl overnight. While this may be an accurate description of the level of effort, it’s a woefully inadequate description of the magic that happens when these humble ingredients come together. 

  • Chicken Parmesan Nuggets

    I decided to try and make this one night when my wife asked me to make dinner for us, keeping in mind the kids would need to eat it too.

  • Chocolate Soufflé

    Chocolate Soufflé

  • Braised Short Ribs

    Braised Short Ribs

    coming soon!

  • Sausage & Truffle Risotto

    Sausage & Truffle Risotto

    This tastes great and is relatively simple to prepare.

  • Sous Vide Eggs Benedict

    Sous Vide Eggs Benedict

    coming soon!

  • Fiskzuppe

    Fiskzuppe

    coming soon!

  • Hand Cut Pesto Sauce

    Hand Cut Pesto Sauce

    coming soon!

  • Baja Style Fish Tacos

    Baja Style Fish Tacos

    I prefer these to grilled fish tacos although they’re not quite as healthy. The yum yum sauce with the cilantro, crispy fish, and the slaw make for an amazing dish.