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  • Smoked Peanut Butter & Jelly Ice Cream

    Have you ever had an idea that you thought could be good, then when you finally manifested it, it turned out to be shockingly better than you ever thought? Have you ever been so taken off guard by the deliciousness of something you prepared that all you can do is keep tasting it, wondering how…

    August 18, 2016
  • Shaoxing Baby Bok Choy

    The shaoxing wine (Chinese cooking sherry; a pantry staple for us) and soy reduction in this recipe provides just enough salt to season the vegetable as well as just a hint of sweetness, but not enough to overwhelm the delicate flavors the bok choy is already bringing to the dish. This is a delicious appetizer,…

    August 8, 2016
  • Smoky Baba Ghanouj

    The baba ghanouj recipe is a little nod to the only Middle Eastern restaurant from my Oregonian hometown of Coos Bay/North Bend, simply named Cafe Mediterranean. My family is reasonably certain that when they first opened that we generated a venerable chunk of their revenue. Back in the early 2000’s, living in such a small town, we…

    July 31, 2016
  • Warm Broccolini Salad

    It really is a shame that people don’t eat more vegetables. Too often they take the back seat, pushed to the side of the plate only to be overshadowed by protein, and we think that this mentality is problematic. Yes, protein is important, but if that’s all you think about, that’s all you really get.…

    July 20, 2016
  • Chicken Shawarma Dinner

      First and foremost, this is a multi-recipe post! Nothing here is too complicated, and when you make (and eat) all these things together, the result is immensely satisfying; it’s a favorite weeknight—yes, weeknight—spread for us. This is a dinner that really exemplifies some of our favorite flavors: bold spices, fresh herbs, and obscene amounts…

    July 10, 2016
  • Tiger Cry Steak

    This recipe from my childhood grew up over the years as I grew as a cook and — in its final form — it has changed into something simpler and more representative of my relationship with Nate, highlighting both of our strengths in the kitchen. Nate is all about technique (and very good at cooking…

    July 4, 2016
  • Smashed Raspberry Grilled Cheese

    Our challenge of savory seasonal eating continues! Raspberry season is upon us, and we quickly discovered through our research process that there’s not a whole lot of savory raspberry recipes out there, which we found simultaneously disappointing and alluring. We found plenty of jams, jellies, cookies, pavlovas (Christ, so many pavlovas) and cakes, but no…

    June 30, 2016
  • Braised Pork in Lazy Cherry Ancho Mole

      I’m going to be completely honest here; I’m not the biggest fan of cherries. It’s not that I have anything against them, they’re just not really my steeze. But this blog is supposed to be a challenge, and that means transforming whatever is in season, whether I like it or not, into something unique…

    June 26, 2016
  • Fresh Strawberry Ice Cream

    Oregon’s berry bounty is impressive, especially in the summer. Wave after wave of variety comes into its own and it can seem overwhelming when the time comes to choose which one to work with, but after much deliberation, Nate and I think that we’ve finally decided on what our favorite is. Is it the plentiful,…

    June 22, 2016
  • Strawbanero Sorbet

    Sorbet gets a bad rap. “Why would you want to eat that when you could have ice cream?” “That‘s gross, no thanks. I’ll take the good stuff.” “Aww, I’m sorry that’s all they have for you…” Rude. I’m going to make something clear here. If you think that sorbet is gross, it’s because all the…

    June 18, 2016
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