American

Pistachio Chocolate Snacking Cake

This is one of our favorite new cake recipes. It is moist, not-too-sweet, and the pistachio frosting puts it over the top. Recipe is courtesy of Food & Wine.

Olive Poppers

We've been making these olive poppers for 20+ years, inspired by Palace Olive Poppers from Tom Douglas' Seattle Kitchen. They appear on Douglas' Palace Kitchen menu, and are always a crowd favorite at our house. They are a bit manually intensive to make, so we often make a large batch and freeze them for easy thawing and cooking down the road.

Pistachio Lemon Bars

We needed to bring something to a potluck on our street in Kirkland, WA, and the night before, I found this recipe on NYT Cooking and decided to try it. They turned out so well and were so popular at the potluck that I felt the need to share the recipe here.

Pickled Fresno Peppers

This recipe is a direct result of my habit of watching "Beat Bobby Flay". The chef uses pickled Fresno chiles frequently in competition, for their bright, sweet-tart flavor and gentle heat, which he says adds a vibrant and versatile acidic kick to a variety of dishes, from tacos and sandwiches to salads and more. This simple recipe is inspired by the chef's recipe and includes red wine vinegar, sugar, and salt, showcasing the pepper's ability to add both spice and complexity to a meal.

Cherry Almond Cake

It is cherry season in Washington State, so when I saw this recipe pop up, I had to give it a try. I'm glad I did. Recipe courtesy of Katiebird Bakes.

Brown Butter Dubai Chocolate Chip Cookies

Seed Crackers

We purchased a package of seed crackers from our local grocery store and loved them so much, that we went in search of a recipe to duplicate at home. We ran across this recipe from the True North Kitchen for Seed Crackers, otherwise known as Norwegian Crispbread. It was quite easy and super tasty. The trick is trying to get the batter thin enough to produce very thin yet stable cracker.

Marry Me Chicken

Kale Salad

Salmon Bowl with Avocado Mango Salsa

Recipe Credit: https://www.halfbakedharvest.com/chili-crisp-salmon-bowl/

Brown Butter Chocolate Chip Cookies

Green Goddess Pasta Salad

Source: New York Times Cooking Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced fennel. The herb-flecked green goddess dressing is creamy and rich, with a tartly pungent edge from garlic and lemon juice. Like all pasta salads, this benefits from being made a few hours ahead, so the pasta can absorb most flavor from the dressing. But don’t add the vegetables until just before serving so they maintain their crunch.