Renee Erickson

Filters

Sort by date

Content Type

Mayo-Slathered Salmon

Those who know me well know my love for mayonnaise. Of course, I love homemade aioli and other types of mayonnaise, but I also find that commercial mayonnaise, specifically Best Foods, is an MVP in the kitchen. I lavish it into tomato sandwiches, buzz it into green goddess dressing, and here in a throwback move, deploy it as a marinade.

By The Editors Published October 23, 2024

Carla Leonardi’s Rice Pudding Cake and Orange Crema Inglese

Carla Leonardi has been an inspiration for me for a long time: She founded Café Lago in 1990, and it has been a Seattle constant for elegant, delicious, and straightforward Italian food ever since.

By The Editors Published October 21, 2024

Oven-Dried Tomatoes

One of the easiest ways to preserve summer tomatoes at their peak is to slowly dry them in the oven, pop them into a jar, cover them with good olive oil, and keep them stored in the fridge for a cold winter day. They are a real gift in January when you are dreaming of summer.

By The Editors Published October 21, 2024

CSA Slaw

If you have ever gotten a CSA subscription, you know that feeling when you get a slightly random one or two of everything from your farmer. One move is to make minestrone or some other veggie soup, but I also like to shred everything finely on a mandoline (using the finger guard!) and craft a wonderfully bright, limey salad, showered with crunchy nuts and sesame seeds.

By The Editors Published October 21, 2024

Orange Crema Inglese

A sweet custard sauce boosted with fancy orange essential oil, to make everything even more voluptuous.

By The Editors Published October 21, 2024