Image and animation by Elizabeth Rudge
To better consider Brooklyn Brew Shop’s beer making kit–which we love and will be demonstrating on this blog in the near future–we asked a professional brewer to give it a test drive.
Our friend Andy Arguelles at Two Beers Brewing Company, which is right down the street from our photo studio in Seattle, said he’d give it a whirl. After he played around with Brooklyn Brew Shop’s kit for a few days, we called him and asked what he thought.
Here’s Andy on the beer kit, his favorite parts of the brewing process and which beers to pair with meals you will almost certainly cook/eat this week.
Shop: Brooklyn Brew Shop
Hit this link for the Q&A
Our Classic Clam Chowder is actually quick and easy to pull together. This recipe–from our Family Table Cookbook and restaurants–is just the right thickness and isn’t stingy on the clams. All it takes is a bit of dicing, sautéing and gentle simmering, and about 45 minutes.
Fall classic: Roast some mushrooms. Rich and simple. Don’t overthink it and you can’t screw it up. Find this and other recipes in our Nordstrom Flavors Cookbook, available in store.
Download this recipe as a PDF to print or save.
More mushrooms, please
It’s getting colder, daylight is going away, and comfort food is back on the menu. This dish is basically macaroni and cheese with sprouts swapped for the noodles. It rules.
Check the recipe below and photographic evidence of our blog star Jeff Powell nailing it. You can too, and should–unless you dislike comfort?
Hit this link and get to cheffin’.
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.
We hope you’ll try cooking with miso at home. The Japanese fermented soybean paste opens up worlds. For example this fall, find us mixing miso with butter and coating sheets of vegetables before roasting them. If not on the daily, at least once a week.
To the matter at hand: this cod and dumpling creation from our Bar Verde is a showstopper. And trust us, it’s doable.
Read on for the recipe and to see blog star Jeff Powell finesse this dish step by step in his home kitchen.
Be a man: learn to cook. Fried chicken may seem daunting but we swear it’s not–and should really be in your repertoire since it’s perfect hot or cold, ideal for watching football with the homies and also completely advisable for a date, either at home or picnic-style.
There are a lot of secrets to crispy skin and flavorful meat out there. Here’s Nordstrom Sixth & Pine Restaurant’s: a double dredge in heavily seasoned flour with a good, long wait in between to let the herbs and spices make their way into the pieces before frying.
The sweet and spicy honey chipotle dip adds a modern twist to this classic.
To commemorate the 141st running of the Kentucky Derby, I asked our restaurants team to show me the way to a great mint julep recipe. They left me in the capable hands of Dan Yeisley, the manager at our newest bar, Habitant. Digging up recipes from way back in the 18th and 19th centuries, he resurrected an old twist for this classic cocktail: gin.
Not to upset the entire state of Tennessee and bourbon lovers everywhere, he explained that the earliest recipes on record call for any variety of liquors–most often Cognac, brandy, gin or whiskey. After seeing that one of them also called for peach-flavored liqueur, he knew he’d found a winning combo.