In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
|Angel Hair Pasta with Spring Vegetables
We took the best of spring vegetables and let their natural flavors shine in this simple dish. An assortment of vegetables brings color and nutrients to this meal, while a shower of fresh basil and Parmesan cheese lends bright flavors, replacing a heavy sauce.
|Ingredient Spotlight: Carrots
Carrots are at their sweetest in spring, when their bright colors and delicate flavors shine. Read on for our best tips for working with carrots, then find some simple ways to prepare them this season.
|The Ned Ludd Story
We partnered with with the team at Ned Ludd, a Portland restaurant that feels like home, to bring our Open Kitchen collection to life this season. Learn the story behind Ned Ludd here.
|See Our New Mother’s Day Gifts & Ideas!
Mother’s Day is around the corner! Here’s a peek at what you’ll find in our Mother’s Day guide, which has all the gifts and entertaining ideas you need to make it a memorable day for the wonderful women in your life.
|Recipe Roundup: Spring Appetizers
Bright, crisp spring vegetables only need a light touch to transform into beautiful appetizers. Here are some of our favorite ways to kick off a dinner party this season.
|Q&A with Jason French, Chef/Owner of Ned Ludd
When Jason French found his way to Portland, Oregon, he fell in love with the area’s natural landscape and high-quality ingredients, which inspire the menu at his restaurant, Ned Ludd. Read our Q&A to learn his story.
|Ricotta Cheesecake with Strawberry Sauce
Use a good-quality ricotta for this cheesecake — or make your own! — and you’ll be rewarded with a deliciously light and creamy dessert.
|What We’re Reading: My Paris Kitchen
In his new book My Paris Kitchen, expat blogger and author David Lebovitz gives readers a glimpse of modern life in Paris, sharing over 100 of his favorite recipes to make at home. Here, we ask David all about the book, what it’s like to cook in his Paris apartment, and what you’ll find at a typical French dinner party.
|Weekend Project: The Ned Ludd Bloody Mary
No brunch is complete without a good Bloody Mary, and at Ned Ludd, it’s all about the details. Here are chef and owner Jason French‘s top tips for mixing the ultimate Bloody Mary, plus recipes to get you started.
|Grilled Halloumi and Little Gem Salad with Preserved-Lemon Dressing
Halloumi’s claim to fame is that it holds its shape when grilled or fried. Preserved lemon is more intense in flavor than fresh lemon, and it’s easy to make at home.
|Party Planner: Brunch with Ned Ludd
For our latest catalog, Chef Jason French invited local artisans and their families in to cook and eat a casual community brunch, made up of comforting spring recipes he created. Use Jason’s menu as inspiration to host your own brunch this weekend — these recipes and tips will show you how.
|Eggs Baked in Tomato-Paprika Sauce
Fennel seeds and smoked paprika amp up the flavor of this tomato sauce, which is topped with eggs and then quickly baked. Serve with toasted bread for an easy brunch dish or a simple weeknight supper.
|Jason French’s Portland Picks
There’s something special happening with Portland, Oregon’s food scene. To learn more, we asked Chef Jason French of Ned Ludd to share his top picks for Portland eats and drinks — read on!