Ingredients
The Best Chef Recipes Ingredient Library organizes the Pacific Northwest food landscape by season, beginning with winter. Each entry explores the science, terroir, and culinary applications of regional produce, seafood, and foraged ingredients. Designed for chefs, growers, and culinary researchers, this collection highlights how climate, ecology, and storage shape seasonal flavor—and how each ingredient performs in the modern kitchen.
Winter
A Complete Winter Ingredient Compendium of the Pacific Northwest
Winter Stews of the Pacific Northwest
Spring
Summer
Fall
Hood Strawberries
Strawberries, Considered
KX-1 Baby Kale is a Tender Culinary Choice
Red Russian Baby Leaf Kale
Black Magic Baby Leaf Kale: Tender, Refined Greens for Winter Salads and Fast Cooking
Improved Siberian Kale: The Reliable Workhorse of the Winter Garden
Ursa Kale: The Modern Winter Kale Bred for Sweetness, Tenderness, and Reliability
Ragged Jack Kale: The Ornamental, Sweet, and Resilient Heirloom of Winter Gardens
What’s Actually in Season Right Now in the Pacific Northwest (And Why It Matters for Your Kitchen)
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Honey Sriracha Bacon-Wrapped Pork Tenderloin Bites
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Thai Basil Rolls with Peanut Lime Dipping Sauce and Lemongrass Tofu
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Strawberry Kiwi Lemonade with Ripe Strawberries, Tropical Kiwi, and Zesty Lemon
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Ancient Einkorn Porridge with Honey, Citrus & Roasted Fall Apples
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The Complete Guide to Ancient Grains: History, Nutrition, and Modern Culinary Use
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Roasted Tomato and Red Pepper Relish
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Blueberry Lemon Ricotta Pancake Rolls with Lavender Honey Syrup and Candied Lemon Zest
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Creamy Shrimp Carbonara with Roasted Garlic
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Father’s Day Bourbon Pecan Pie: A Sweet Ending to the Celebration
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Pesto Grilled Cheese Sandwich with Fresh Mozzarella and Tomato
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Sesame Ginger Dungeness Crab Salad
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Halibut Ceviche with Cascabel Peppers and Heirloom Tomatoes
