JOURNAL

This spring salad is a reprieve from all of the orange-hued stews of winter. It’s bright green and loaded with texture, and is a great home for the glut of snap peas you’re hopefully facing.

When spring in the Pacific Northwest rears its long-awaited head, I race to the fields and farmers’ markets for my favorite weed, stinging nettles.

By Ana Ortiz Serves 2-4 The skin on delicata squash is thin and can be eaten. Ripe delicatas are cream colored and have dark green stripes. The q...

These gougères are not quite as hollow and crispy as traditional ones made with all-purpose flour. They are a cross between a French gougère, a Brazilian pão de queijo, and a Venezuelan almojábana. They make a great afternoon snack with a schmear of compound butter (as pictured), and are an extra tasty roll for soup. 

This luxurious risotto features two of fall’s most celebrated darlings: dense, orange fleshed winter squash (which, coincidentally happen to trickle into season from late summer into early fall) and new season walnuts. Kabocha, red kuri, blue hubbard, or butternut squash all work for this recipe. 

This cake has two of the qualities I love most in cake— it gets better as the days go by, and it's great any time of the day— even breakfast. It's dairy free, refined sugar free, gluten free, super easy, and tastes like a summer in Italy!