While which genius chef actually created the Crab Louis (aka Louie) Salad is debatable, it definitely originated on the West Coast, and it’s been a restaurant classic for over one hundred years now. We keep our version (served at Nordstrom Grill locations) pretty traditional with a generous amount of succulent crabmeat, tangy Louis Dressing and hard-boiled eggs—but throw in a helping of crispy fried shrimp, because, crispy fried shrimp. Top it all with height-of-their-season tomatoes and a flavor-brightening squeeze of lemon, and you have a perfect summer dinner in this seafood lover’s salad.
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).
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.
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”.
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.
Looking for some Taco Tuesday recipe inspiration, or something worthy of an epic Cinco de Mayo celebration? Here you go: crispy fried shrimp tacos topped with roasted garlic aioli, cabbage, mango, red onion and a generous drizzle of our popular cilantro-lime vinaigrette. Fresh, bright and satisfying with crunchy, succulent shrimp, this is the kind of taco that created the need for a taco emoji.
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.
Beer-Battered Halibut Fish and Chips Recipe with Tartar Sauce and Horseradish Aioli | What’s Cooking
The first time I had real, delicious fish and chips, it was at a hole-in-the-wall shop in the city center of a little town in England. I was just a few days into a year-long stay studying abroad during my junior year of college. The battered and fried fish was succulent and flaky on the inside with a golden brown, crisp exterior that was perfectly seasoned.
I thought I hated fried fish up until then, but, as I’d discover over the years with a number of other things, I’d just never had it done properly. Making Nordstrom’s version of fish and chips at home brought me back to that drizzly day years ago standing in the foreign city-center square with a funky little wooden fork and a steaming bundle of perfect newspaper-wrapped fish and chips warming my hands as I wondered what the rest of my year held in store. (For one thing, a lot of really amazing Indian, it turned out.)
In our beer-battered halibut and chips recipe, as served at our Nordstrom Grill, our chefs include how to make two house-made dipping sauces—tartar sauce and a horseradish/roasted garlic aioli, both extremely tasty—and our crunchy coleslaw.
You can do this! Perfect to make for Valentine’s Day, a date night, a special dinner for a special friend, or halved and made for a party of one, this dish is bound to impress. While there may be a good number of steps, the good news is you can make the majority of this recipe in advance. Ideal for perpetuating the illusion of kitchen wizardry when you throw everything together the day of in a matter of minutes.
Years ago, when I made risotto for the first time, I was so intimidated. I have no idea why. Just brace yourself with a little patience to do a lot of stirring, and there will be no reason to get all in a dither about rice. Risotto is a basic that’s going to become a quick-to-make staple with limitless options once you’ve made it and understand the simple steps. But in the interest of not being chained to the stove for 30 minutes while you’re trying to entertain, our recipe for make-ahead risotto by par cooking it is ideal.
In this version, as served at selected Nordstrom restaurants, our risotto gets a flavorful dose of fresh herbs. Surrounding it, a luscious, velvety Rosemary Beurre Blanc enhanced with roasted garlic (try our easiest roasted garlic recipe, which I make all the time and keep in the freezer). On top, an earthy mix of mushrooms roasted with fresh herbs sits askew underneath an easy baked Atlantic salmon fillet. To gild the lily, everything is crowned by a vibrant garnish of celery curls, chive batons and parsley.
This salad! Unlike a classic Niçoise, our version swaps out bland-by-comparison canned tuna for succulent salmon fillets baked under a blanket of Dijon mustard and fresh herbs. Instead of basic boiled potatoes, our chefs coat baby Yukon Golds in garlicky olive oil and more minced herbs, then roast them until golden brown (a recipe to keep on hand as a side dish in other menus). To finish, crisp-tender haricot verts, ripe grape tomatoes, Kalamata olives and mixed baby greens all get dressed in a richly flavored Dijon Balsamic Vinaigrette with quarters of perfectly hard-boiled egg crowning the plate.
Yes, there’s a good number of components here, but they all add up to one big, bold and delicious main-course salad. You won’t need (or want) anything else.
To celebrate our newest store opening—September 18 in Vancouver, Canada—we’re showcasing some of our (and your) favorite dishes and recipes that will be coming soon to our 119th store.
Buttery, flaky, silky black cod. In our recipe (as served seasonally at Bar Verde), this fish spends up to two days hanging out in a sweet flavor-layered marinade of miso, sake, mirin and sugar, which caramelizes under the broiler to create a beautiful mahogany-colored finish. To complete the dish, we nestle the filet atop easy, homemade shrimp dumplings, roasted shiitake mushrooms and poached vegetables—all swimming in a ladleful of umami-rich soy broth.
Like wild salmon, but milder and more delicate, black cod (aka sablefish) is high in omega-3 fatty acids and fish oil content, which makes it difficult to overcook. Adding to the virtues of this delicious, easy-to-work-with fish, almost all of the preparation for this recipe can be done up to 2 days in advance for a make-ahead meal that’s impressive enough for entertaining and easy enough for a special weeknight dinner. Salmon, Chilean sea bass and cobia can all be used instead of black cod, but it’s definitely worth seeking out—there’s really no substitute for its unique combination of texture and flavor.