This rich, spicy-sweet deliciousness is one of our restaurants’ most requested recipes, and it’s perfect for a hearty fall meal. You can make these traditional Korean ribs from the comfort of your kitchen—we like them paired with bok choy, a kicky kimchi slaw and pineapple vinaigrette—or we can always make them for you at selected in-store cafés.
Grilled Shrimp, Corn and Polenta Salad Recipe with Creamy Roasted Garlic Dressing and Parmesan Crisps | What’s Cooking
Succulent grilled shrimp. Seasonal at-their-peak ingredients. Herby, roasted garlic dressing and a nutty Parmesan crisp garnish. Combine them all, and meet the perfect summer lunch or dinner.
Ripe, red tomatoes and freshly picked sweet corn (especially grilled) are two of my favorite summer ingredients. I look forward to them all year, since they aren’t much worth bothering with any other time. So, when I saw this recipe, I had a pretty good feeling we’d be good friends.
Peppery baby arugula makes a delicious bed for all these flavorful salad components, including the grilled polenta croutons. And, with fresh herbs, garlic, scallions, a dash of mayo and the perfect amount of acid and sweetness, our light but creamy dressing that tops it all deliciously straddles the line between ranch and green goddess dressing. Substantial but not too heavy, this salad (also served at our Marketplace Café) has everything going for it. File this recipe under “Going to make again and again”.
Meet the cake that bridges the divide between lovers and haters: our easy, moist carrot cake. Carrots seem like a weird thing to put in a cake, but not if you’re from ye olde times before the advent of processed sugar, or if you’re looking for something that grows abundantly and is rich with natural sugar. Or if you had lived through times when supplies were limited. These days, we don’t rely on the carrots as the sole source of sweetness, but they do lend a flavor layer and moisture content of their own, which have kept this cake kicking around and beloved by many.
Even so, there are many among us who don’t usually think, “Root vegetable? Mmm … that’ll make a delicious dessert!” Especially when you look at a typical slice and there are all these scraggly bits of bright-orange vegetable debris poking out of each forkful. But in our from-scratch carrot cake recipe, the carrots are finely grated, which not only helps distribute their flavors evenly as they break down throughout the cake, but you also end up with much more hydrated, visually appealing crumb. Also to its credit, our method keeps flavors simple, traditional and delicious—without walking on the wild side by adding raisins or pineapple or whatever else (though you certainly could, if you’re an advanced carrot cake connoisseur).
Topping it all, you have the rich, tangy cream cheese frosting. Cream. Cheese. Frosting. Nobody hates that. We challenge you to put a slice of this carrot cake in front of its worst enemy. The only fight that will ensue will be over the last slice. It’s really just that good.
If you have a tendency to burn things in the kitchen, then this recipe is for you! Well, not exactly. Don’t be fooled by the beautiful crust on this salmon—it’s packed with toasty flavor. The trick to this recipe is bringing our Cajun spice rub just past the point of caramelized in a hot skillet while bringing the salmon itself to a perfectly moist and flaky doneness. But there’s not much to it, and our recipe guides you all the way.
Apart from the spicy pepper sauce, which tops the quick-to-cook blackened salmon, my favorite part of this recipe is the couldn’t-be-easier caesar dressing. In our recipe, the dressing is made without the classic raw egg, replacing it with mayonnaise. I hold caesar salads to a high standard (or rather, their dressings, which can be awful), so I wasn’t sure about that twist, but all it took was a taste to make me a convert. I’ll be using this recipe (and that genius substitute) in the future for fast, delicious caesar salad.
Those right there (↑↑↑) are some moist red velvet cupcakes…in case you’re into that sort of thing. These little guys are just the right amount of sweet with a light, fluffy crumb and their hue is a deep, cherry red, which I prefer to the usual candy red variety of red velvet cakes. The perfect foil for these? Our Cream Cheese Frosting with just a little lemon for a hint of tangy brightness.
I wanted to top these with a generous amount of icing, so I doubled the frosting recipe and piped out a tall, spiraling tower of creamy deliciousness. Bring a batch of these to your next party (I did!); they’ll be the most popular thing there.
Try our recipe for Cranberry Chutney this season at your holiday table. Our take on this traditional side gets spiced up with ginger and a little cayenne pepper. Orange juice lends a citrus note and the tart cranberries get a slightly savory kick with sweet, caramelized onions. You can make and keep this chutney in the refrigerator for up to seven days, which means there’s no excuse to reach for a can of cranberry sauce.
This easy chutney is also perfect to slather on a turkey sandwich the day after a Thanksgiving feast. We’ll show you how we do it at Ruscello and our Marketplace Café.
Nordstrom Tomato Basil Soup: it’s our most asked-for recipe and our most-ordered dish. Of course, you’re always welcome to stop in at one of our restaurants for a warm bowl, but this soup is super easy to make at home. It takes under an hour, mostly unattended.
What’s our secret? High-quality ingredients (like Italian-style San Marzano tomatoes), a handful of carrots for sweetness, some heavy cream for a velvety texture and both dried and fresh basil for added complexity. Place one of our Parmesan-Garlic Crostini on the side (both recipes included after the jump), and you’ve got a homey-but-elegant lunch or first course. For an alternative garnish, try our recipe for Focaccia Bread with Olive Oil and Rosemary.
Don’t be afraid of the word ‘Bolognese’ in the title; this isn’t a Sunday gravy that’s going to have you waiting hours and hours to finish. But Dan Wood (the chef who contributed this dish to our Nordstrom Family Table Cookbook) has a couple tricks up his whites that won’t have you compromising one bit on flavor. Everyday ingredients make this an easy weeknight recipe for a satisfying pasta dinner, with a meaty sauce that even an Italian grandma would approve.
Fans of our Nordstrom Café Bistro and Bazille restaurants will not be strangers to this Cilantro Lime Shrimp Salad; it’s one of our most popular lunch offerings! In celebration of our newest store opening–September 18 in Vancouver, Canada—we’re showcasing some of our (and your) favorite dishes and recipes this month that will be coming soon to our 119th store.
I’ve used this vinaigrette recipe before in our What’s Cooking series—see our Cilantro Lime Chicken Tacos and impressive Bistro Crab Stack Salad. Along with the smoky grilled shrimp and Southwest-inspired toppings, this vinaigrette livens up all the flavors in this salad with a nice kick from the chipotle chiles, balanced by a hint of honeyed sweetness and a generous heap of fresh cilantro. As many diners at our restaurants have discovered, this salad is a perfect lunch to punctuate any visit to our stores and now, a new recipe in your repertoire for devouring at home.
Two years ago, one of the first recipes that kicked off our What’s Cooking series was a summer berry salad with balsamic fig vinaigrette and spiced, candied almonds. We thought it high time for a new salad idea featuring everyone’s favorite summer ingredient (berries!) for those hot and sunny days.
This time around, we’ve got snack-on-the-leftovers-worthy candied walnuts and a beautifully colored (and flavored) Blackberry-Champagne Vinaigrette. Rounding out this salad, roasted chicken breast and blue cheese (pick a good creamy but crumbly one or a goat cheese, if you find blue too funky) ground everything with their savory notes. Prep your ingredients up to two days in advance, and you’ve got a dinner salad–or office lunch everyone will jealously eyeball–at the ready whenever you are.
You’ll have extra berries after making this recipe. I’d encourage using the additional blackberries to serve up a couple Amelia Cocktails with vodka, lemon and St. Germain, or get a couple extra pints while you’re shopping and make your menu a real berry bonanza with a summertime dessert like our Shortcakes with Lemon Curd or White Chocolate Mousse.