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)
-
Ultimate Delicious Peach Cobbler with Butter Biscuit Topping
-
Lebanese Muhammara Dip with Toasted Pita Wedges and Walnuts
-
Strawberry Kiwi Lemonade with Ripe Strawberries, Tropical Kiwi, and Zesty Lemon
-
Pecan Pie Buttermilk Pancakes with Maple Syrup
-
Shakshuka with Spicy Tomato Sauce, Feta Cheese, and Fresh Herbs
-
Roasted Tomato and Red Pepper Relish
-
Cardamom Pistachio Rosewater Baklava with Orange Blossom Syrup and Crushed Pistachios
-
Bourbon Glazed Bacon Wrapped Pork Tenderloin with Crispy Brussels and Fingerling Potatoes
-
Father’s Day Bourbon Pecan Pie: A Sweet Ending to the Celebration
-
Bourbon Barrel Dry Rub Smoked Chicken Wings
-
Smoked Salmon and Asparagus Salad with Lemon Dill Yogurt Dressing and Everything Bagel Croutons
-
Sinigang sa Dalag (Mudfish Sinigang)
