Butternut Squash Soup with (or without) Truffle Oil

 There isn’t a squash  I love more than the beautiful butternut squash. Like most winter squashes, it shares similar flavors with it’s brethren the pumpkin, yet it seems to marry even better than most with the earthy flavors of mushrooms. Butternut has that perfect silky texture after being cooked. Its flesh is a gorgeous shade…

Types of Whisk(e)y : Bourbon, Scotch, Rye

What is the difference between Scotch, Bourbon, and Whiskey (or Whisky)? Great question. Whisk(e)y is the general overlying term to categorize them all. Basically, they’re all whiskeys. After that, it is just breaking them down into where in the world it comes from, the distillation processes which each region uses, and the grains used. Here’s…

Shakshouka: Poached Eggs in Tomato Sauce on Toast {make this now}

We’ve started to use this phrase {make this now} more often on the blog rather than just in conversation. We’ve all experienced this “omg, this is amazing….” type of revelation for particular dishes. When the sensations hit just right on the tongue or when that “wow” moment hits the palette, we can’t help it but to…

Roasted Curry Cauliflower with Turmeric, Pistachios, Coconut

The oven has been working hard over the last week with the cool weather, finally. We’re always excited when it’s “sweater season” because that means we get to dig deep into our closets for the light jackets and sweaters that we haven’t seen since June. It’s exhilarating to be able to breathe cold and brisk…

Braised Pork Chops in mike’s Hard Chilled Cherry Lemonade with Fennel and Shallots

Sometimes there can definitely be too much of a good thing because we can’t get enough of cherries. The cherry season is over (boo), but the craving for cherry flavor still lingers well into Fall. Cherries are great to eat when they’re fresh and when we’re cooking, frozen cherries are fantastic as an alternative. Now there’s…

Honey Mustard Chicken Wings & Thoughts On Fall

It always seems like this time of year we’re swimming in seasonal cues: chicken wings and fall fruits. Though they’re both in the food world, they’re quite random when discussed in the same sentence. So why is it that our lives are consumed by wings, pomegranates and persimmons? Well, it’s the season of baseball play-offs, football…

Todd and Diane’s Guide to Winter Squash and Pumpkins

We’re obsessed with winter squash and pumpkins. Maybe a little too obsessed because we keep scouring farmers markets and farms that are local and beyond to learn and discover new varieties. Our research started in 2014 during our ambitious attempt at creating a quarterly focused on individual ingredients. Though that never got finished, we haven’t…

Seattle Food Tour and “Totchos” Loaded Tater Tot Nachos

Seattle has always been one of our favorite cities for so many reasons. The nice folks, scenery, greenery and as always, their great food, cocktail, and coffee scene brings us back with huge enthusiasm. When our continuing partnership with Fairmont Hotels and Resorts led us to The Fairmont Olympic Hotel, we were stoked. Returning to our beloved Seattle…

Asian Zucchini Noodle Stir Fry with Pork & Kim Chi

Let’s talk about weeknight dinner favorites because we all turn to our go-to meals, right? Since we bought our vegetable spiralizer a few years ago we’ve been living in a zucchini noodle-obsessed life. Sure, we have plenty of food obsessions but this crazy addiction of replacing spaghetti pasta with low carb zucchini noodles has taken…

Moist Whole Wheat Zucchini Muffins with Pecan Crumble Topping

Every once in a while we’ll crave muffins so much that we’ll make a big batch, some for immediate consumption and freeze some for future breakfasts. Unless it’s for team breakfasts at the studio, it’s next to impossible for just two of us to finish a batch ourselves. Freezing definitely has been the go-to method…

Stove Top Artichoke Spinach Dip & More Cheesy Favorites

We’re clinging on to the last few days of Summer so that we can indulge in our buffet of cheese dips and margaritas for Labor Day. Starting next week, it’ll be warm and comforting foods that we’ll be developing for clients and we still can’t believe another Summer has gone by. But with only a few days…