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
Spring
Summer
Fall
Lacinato Rainbow: Color-Forward Tuscan Kale with Cold-Hardy Sweetness
Toscano Black Palm
Palmizio: Early-Maturing Tuscan Kale with Delicate Texture
Toscano Black Palm
Dazzling Blue: Pink-Ribbed Lacinato for Chefs & Market Gardens
Black Magic Kale: Dark-Leaf Culinary Cultivar
Cavolo Nero: True Tuscan Heirloom Kale
Lacinato / Nero di Toscana
The Complete Chef’s Guide to Growing Kale
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S’mores Buttermilk Pancakes with Marshmallow Fluff and Chocolate Ganache
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Moroccan Harissa Spiced Meatballs with Smoky Roasted Red Pepper Dip
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Strawberry Kiwi Lemonade with Ripe Strawberries, Tropical Kiwi, and Zesty Lemon
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Peanut Butter Cup Buttermilk Pancakes with Peanut Butter Cup Chunks and Chocolate Drizzle
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Thai-Inspired Butternut Squash Soup: Spices and Aromatics from Thailand
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Decadent Fusion: Sugar-Free Coconut Almond Chocolate Pudding
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Refreshing Watermelon and Mint Cooler Sorbet
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Mushroom, Spinach, and Brie Stuffed Chicken with Madeira Sauce
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Father’s Day Bourbon Pecan Pie: A Sweet Ending to the Celebration
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Mediterranean Shrimp Carbonara with Sun-Dried Tomatoes and Feta Cheese
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Cuban Mojo Pulled Pork with Citrus-Avocado Salad
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Three-Bean Chipotle Chili and Crispy Cornbread Topping
