Nordstrom Cookbook

Food & Drink

Creamy Baked Crab Macaroni and Cheese Recipe | What’s Cooking

Creamy Baked Crab Macaroni and Cheese Recipe from Nordstrom.

Indulge your inner child while making your grown-up palate happy. Our recipe for baked crab macaroni and cheese casserole isn’t stingy on the crab, with a whole pound stuffed under a golden-brown herbed panko crust. We like to reach for orecchiette pasta, because each cup-shaped noodle is like a little ladle for our creamy fontina cheese sauce (though opting for Gruyère wouldn’t be a bad idea either).

Creamy Baked Crab Macaroni and Cheese Recipe from Nordstrom.

We serve this comforting dish at our Nordstrom Grills (drop in for a bite!), but our recipe makes re-creating this super-popular dish easy enough for a weeknight meal at home and decadent enough to make an impressive dinner for entertaining—especially if you want to get extra fancy and bake each serving in an individual crock.

Nordstrom Crab Macaroni and Cheese Recipe.


Culture Film & Television Food & Drink

Throw a Tony Awards Watching Party with Our Recipes, and Join Us on the Red Carpet

Tony Awards watching party: easy party appetizer and cocktail recipes for entertaining a crowd from Nordstrom.

We’re excited to again be the official red-carpet sponsor for the Tony Awards on Sunday, June 11. While you’re watching all the style and excitement at Broadway’s biggest night, why not  invite some friends over and enjoy all the action while imbibing and snacking on some delicious nibbles from our cookbooks and restaurants?

We’ve got four simple recipes for entertaining a crowd: an easy, creamy artichoke dip with Parmesan cheese; a gourmet popcorn bar with three flavor-packed seasoning salts; a wine-spritzer-meets-sangria cocktail; and our version of a French 75 champagne cocktail made with orange liqueur and real gold flakes—so fancy.

Tony Awards watching party: easy party appetizer and cocktail recipes for entertaining a crowd from Nordstrom.


Food & Drink

Dark Cherry Crisp Recipe with Fresh Summer Cherries | What’s Cooking

Dark Cherry Crisp Recipe with Fresh Summer Cherries from Nordstrom. Photo by Jeff Powell.

Crisps and cobblers are a simple dessert to throw together, but they still taste like you did a lot of work. We’ve shared our Maple Apple Cobbler, but this recipe for an easy cherry crisp takes advantage of the bounty of summer cherries that are coming into season. In our from-scratch version, sweet cherries get quickly simmered to preserve their texture along with ginger and lemon and apple juices to brighten and highlight the cherry flavor. Topped by a generous layer of old-fashioned rolled oats, butter and pie spices, our crumbly streusel provides the perfect textural foil once crisped in the oven to those softened but still plump cherries.

Dark sweet summer cherries.


Food & Drink

Lemon Risotto with Grilled Shrimp and Asparagus Recipe | What’s Cooking

Shrimp and asparagus risotto recipe grilled with lemon from Nordstrom. Photo by Jeff Powell.

You don’t need to be a chef to make risotto. Seriously. Especially with this easy shrimp and asparagus version. The preparation isn’t the only thing that’s simple. Fresh shrimp and asparagus get dressed with just a bit of olive oil, salt and pepper and are then grilled for a smoky flavor that still lets the essence of the briny shrimp and crisp-tender asparagus shine through. This creamy risotto also includes a good bit of freshly squeezed lemon juice, which pairs beautifully with both stars of the dish. Add friends, a warm summer night and a glass of great wine, and you couldn’t ask for anything better.

In case you missed it, you can also make risotto in advance for less stressful entertaining. Just follow the method described in our Make-Ahead Risotto Recipe.


Food & Drink

Best From-Scratch Lemon Ricotta Cookies Recipe with Icing | What’s Cooking

Best from-scratch lemon ricotta cookies recipe from Nordstrom. Photo by Jeff Powell.

I love lemons. Seriously. I even wrote a poem about them in a college poetry writing class. (Don’t worry, I’m not going to share it here.) So, when I saw this Nordstrom Lemon Ricotta Cookies recipe in our Family Table Cookbook, I was into it. Real into it.  Then I read the recipe and saw it called for the zest of six lemons in the dough–plus more for sprinkling on top. All that bright lemon flavor packed into a cookie? I got excited. Then I made them, and now I’m hooked.

Lemon zest

Closer in texture and tenderness to a cake than a cookie, these moist and almost cheesecake-y lemon ricotta cookies are perfect little winners. The tablespoon of salt seemed like a lot, but it adds just a trace of savoriness (think salted caramel)—the perfect foil to all that citrusy sugariness. Bonus: our recipe requires portioning and freezing the dough, which will keep for weeks in the freezer and be ready whenever the mood for a ridiculously good, soft lemon cookie strikes.

Once you’re ready to bake, be careful not to leave the frozen dough out to thaw too long, as I did. The cookies ended up pooling together slightly, which looked a bit of a mess, though they were still delicious! I actually baked a second batch without waiting at all for them to defrost, and they turned out beautifully with a few additional minutes in the oven.


Food & Drink

Blackened Salmon Caesar Salad Recipe with Spicy Pepper Sauce | What’s Cooking

Blackened Caesar Salad Recipe. Easy Caesar dressing without egg from Nordstrom.

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.


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Food & Drink

Creamy Chicken Pot Pie Soup Recipe | What’s Cooking

Homemade chicken pot pie soup recipe from scratch from Nordstrom. Photo by Jeff Powell.

I came across this recipe in our Family Table Cookbook about a year ago, and it has been beckoning me ever since. Now that I’ve made it, I only wish I would have tried it back then. This is one of the most comforting, homey and familiar soups I’ve ever made at home—and one of the easiest; I need more of it in my life.

Our recipe starts by simmering aromatics with bone-in skin-on chicken breasts in chicken stock to impart maximum flavor into the base broth and the chicken breasts, which then get cooled and shredded. All the usual goodies you’d expect to find under the crust of a chicken pot pie—mushrooms, potatoes, onions, carrots and celery—are sautéed before simmering in the enriched broth. Rather than adding flour to the vegetable sautée directly, our recipe makes use of a beurre manié (a paste of butter and flour) which is an old-school French technique for easily thickening that avoids lumps and adds a final note of richness to this luscious soup. This recipe is a star on its own, but we advise gilding the lily by serving it alongside a quick batch of our flaky Rosemary Buttermilk Biscuits.

Homemade chicken pot pie soup recipe from scratch from Nordstrom. Photo by Jeff Powell.


Food & Drink

Flaky Homemade Rosemary Buttermilk Biscuits | What’s Cooking

Homemade flaky biscuit recipe with butter and rosemary from Nordstrom. Photo by Jeff Powell.

I have a love/hate relationship with biscuits. When I come across biscuits that are buttery, tender and flaky (as these are), yes please. But, as I’ve experienced one too many times, the somewhat fickle nature of biscuits (and not taking care to make them with a few rules of thumb in mind) means I’ve bitten into something more like dry, tasteless hardtack. I’d rather just eat flour directly out of the bag, so I usually avoid taking my chances altogether.

Enter the above batch of winning biscuits. In this recipe, our chefs reach for butter over shortening for added flavor along with two leavening agents to maximize lift with the buttermilk. They then add fresh, minced rosemary, which infuses the dough and really takes these quick breads to a special place. For best results, keep your butter and buttermilk cold until the last minute, and don’t overwork the dough (just mix enough until shaggy, a bit tacky and you can bring it together). Lastly, dip your biscuit cutter in a little flour before cutting each biscuit and cut by pressing directly down into the dough rather than twisting, which can seal the edges and prevent layers and rise in the oven.

Make these any time you want a rich, flaky biscuit—we especially recommend serving them alongside a warm, comforting bowl of our Chicken Pot Pie Soup.




Food & Drink

Red Velvet Cupcakes with Cream Cheese Frosting | What’s Cooking

Moist red velvet cupcake recipe from scratch with cream cheese frosting. Nordstrom; photo by Jeff Powell.

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.

Moist red velvet cupcake recipe from scratch with cream cheese frosting. Nordstrom; photo by Jeff Powell.


Food & Drink

Classic French Onion Soup Recipe | What’s Cooking


Alors! Leave it to those clever French to find a way to throw a bunch of nothing-special onions in a pot, add some stock, stale bread and a bit of cheese and have the results magically turn out full of rich, refined flavor that you never want to stop putting in your mouth. French onion soup has an air of sophistication that makes it seem impossibly hard to make. But really this is an easy, old peasant’s dish (the most delicious ones often are), and if you’ve got the patience to stir a pot of thinly sliced onions for about 30 minutes, then you’ve got all the sophistication it takes to create this classic soup.

If you want to serve this recipe as a first course at a party, complete step one a day ahead, then just reheat it on the stove before moving on to step two. For best results, take your time with the onions over medium heat; much like the French, they don’t like to be rushed. And slice them pole to pole, as opposed to across the equator—you’ll get a less stringy finished product.



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