Explore our curated collection of 8 recipes originally created by edibleseattle.com.
Compound liquors are a fun and easy way to experiment with flavors. We like the combination of lemon and saffron to complement the juniper and other botanicals in the gin, while adding some dried chiles and a few Szechuan peppercorns introduces a subtle numbing effect as you sip.
With Ekone mussels in marinara with capers, toast becomes a vessel for bold flavors and rich pacific northwest seafood.Top your favorite crusty bread with these saucy mussels for a brunch-worthy upgrade, or serve mini versions as a bruschetta-like appetizer if you want to share the marinara mussel magic with your friends.
Blackberries ripen beginning in August where we live, which tends to be the hottest month on the farm, when our mint begins to struggle to keep enough water under the sun’s relentless shining. We always do a big trim of the mint right around Belinda’s birthday (August 16), which is the same time that the berries are ripe on the drive up to the farm—so we go out with the kids in the cooler evenings and mornings to pick.The timing of these mint cuttings—while ripe, dark berries were draining in colanders in the sink—first inspired this syrup flavor.
These sugar-encrusted, rum-soaked berries may not be worth the extra dishes every time you make a mojito, but they add significantly to a cocktail’s presentation when you want to make the effort. Even better, you can make a bowl of these and set them out during happy hour as a boozy snack. We love a snack and drink combo! Makes as many as you need!
Pavlovas are a great dessert choice when you want to impress, but don’t want to spend a ton of time layering and stirring, or sitting in your sweltering kitchen with the oven on high in the heat of the summer. While often made into one large dessert, Chef Brandi has opted for individual portions, shortening your oven time even more. Paired with a tangy whipped Greek yogurt cream, and tart raspberries, you get the all sweetness of summer without overpowering the delicate meringue.
There is a time and place for short, alcohol-forward cocktails like this one, and we think the perfect combination is in the garden in the early evening when you’re hiding from the expectations of the world. Between the intoxicating smell of your garden’s tomato vines and the full 2 ounces of gin in the cocktail, the heart rate lowers and the evening light softens.This drink has a flavor profile similar to a mojito, yet its presentation is more similar to a daiquiri. It’s a great example of how in cocktails, very small swaps result in highly varying drinks. Swapping a mojito’s lime for lemon, rum for gin, and omitting the club soda creates a different drink experience in the Southside. It should be finished fairly quickly so it doesn’t get warm, and so that no one comes and asks you what’s for dinner while you’re in your happier hour.
Excerpted from The Art of Gluten-Free Bread by Aran Goyoaga (Artisan Books). Copyright © 2025. Photographs by Aran Goyoaga.In Scandinavian countries, cardamom buns are an everyday affair and not reserved for holidays, but I make them mostly for special occasions; something about cardamom says holiday to me. For this recipe, I encourage you to buy green cardamom pods and grind the interior black seeds in a spice grinder or mortar and pestle immediately before using. Pre-ground cardamom loses a lot of the strong spicy aroma that the buns need. It is also important that you use light buckwheat flour in this recipe, because very dark buckwheat will be dense and might overpower the cardamom. The dough needs to chill in the refrigerator overnight, so plan on starting the process the night before.
