I know it’s spring. I know that rhubarb is popping up around town and the last thing you want to hear about is apples. But I’ve got to get this one out before it completely slips away, be...
My disclaimer: I did not make these today. Nor did I make them this week. I made these sometime last year, I suspect right around this time…. I like to think of myself as a meatball enthusiast,...
Ummm… hi? So yeah, it happened. I fell into the hole that is now The Pantry. What can I say besides that I’m sorry? You see, the thing is, I LOVE my new hole. I obsess. I make spreadsheet...
There’s no getting around the fact that strawberries make things pink, which given my obsession with all things strawberry flavored, inherently makes me a sucker for pink food. But there’...
Sunday night we had our first Down South dinner at The Pantry. Boiled peanuts, homemade saltine crackers with pimento cheese and smoked ham, succotash, fried chicken, buttermilk biscuits. I have to a...
I’ve been searching for this recipe for quite a while now. A gratin. A great dish. A great word. Grataaaaaaaannnn… I could repeat it many, many times without getting bored. Maybe I should...
Sooooo… you might have noticed that I’ve been pretty much MIA. As you may know, for the past year I’ve been working on starting my own business, The Pantry. I’ve certainly com...
So you may have noticed that I’m not really cooking much these days. What can I say that I haven’t said in the last 4-5 posts? I miss cooking. I almost even miss stopping everyone from di...
So I had lots of plans for this post. I was working on this homemade snickers bar recipe. A recipe that I was certain would make me a certified candy-making badass. Salty roasted peanuts, sweet stick...
What a week! Construction on my new business, The Pantry, is moving along, and I can finally see how the space is going to feel when all done. Such a good feeling. Then we released our class schedule...
Now I’ve really gone and done it. I knew it was a slippery slope, but how could one resist? I’ve made doughnuts before, with mixed success. I’ve probably been the most happy with my...
Dear Pork, We meet again. This time things got intense. As per usual I was dabbling in vegetarianism, reading books like “Animal Factory” and “Eating Animals” and having thoug...
Okay, time to own up to another guilty pleasure. You might remember a certain love letter, to a certain carnitas, written many a month ago. Well, it is carnitas time again. I mean, when is it ever n...
Some things are so simple that I hesitate to share. But today, I’ve got a little snack that is making me a very happy girl. It is inspired by a dinner I had at Frankie’s on my last visit ...
I will admit that I haven’t spent much time on this post. Things are busy (are you as tired as I am of hearing me say that?), but there’s always time for a birthday cake. (Happy Birthday ...
So January was kind of a big month for me. Construction for my new business, The Pantry, is in full swing. We’ve got all of the walls and ceiling ripped out of our space, and now begins the mom...
First, let me apologize for my absence. December was rough. Fun, but rough. But January is here and I am finally back in the kitchen. Now, to business. When I was itty bitty and carried a lunchbox to...
Oh Thanksgiving. What a fantastic day. A day fully devoted to food. And in my world, slippers and board games. I’ll admit that there were some culinary blah moments: leaky pie crust, not quite ...
Ummm… I know what you’re thinking. “Brandi: It’s November, Thanksgiving time. For crying out loud, it’s SNOWING in Seattle today, and you’re talking about figs....
First, an announcement. I’m starting a business! And not just any business, I’m starting my DREAM business! I’m teaming up with Brandon Pettit, owner of Delancey (were I am the pas...
Oh tomatillos. They are everywhere. In my kitchen at least. It was a pretty full harvest from my garden and now I am elbow deep in them while trying to find the best salsa recipe. But before that, le...
Give me a recipe that starts with cooking oats in butter and vanilla bean and you’ve stolen my heart. Throw in some peanut butter and you’ve convinced me to make cookies, something I rare...
Every now and then a fruit just makes you stop and take notice. Such was the case with these grapes. Blueberry grapes they’re called, and they literally taste like bubblicious grape bubble gum....
Disclaimer: These photos blow. The recipe however, quite spectacular. After weeks of thinking the photos too ugly for the blog, I relented, after requests were made for the recipe. Because seriously,...
Years ago, while in architecture school, I had a roommate named Mimi. Well, actually her name was Omelmominin, but we called her Mimi. She was from Oman, and I have her to thank for introducing me to...
Eggplants. They rock. It took me a while to discover this. Mostly because of texture. An eggplant really has to be cooked down to its last dying breath before I want anything to do with it. Too few m...
They’re here! Have I mentioned lately that I have a thing for blueberries? Beautiful, blue, bloomy blueberries… This time of year I turn into a bit of a berry monster. The first couple w...
I’ve been debating about whether to share this part of my cooking world, out of worry that some might find it boring. But I just can’t hold back anymore, because my garden is fully inters...
Whew. My first 4th of July in Seattle and wow, it was fun. Old friends in town, new friends coming over, lots of food and fireworks and slap scrabble. It was our first party in a Seattle and I’...
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