Easy, creamy, classic clam chowder recipe from Nordstrom. Photo by Jeff Powell.

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.

Easy, creamy, classic clam chowder recipe from Nordstrom. Photo by Jeff Powell.

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Nordstrom recipe for Gratinéed Brussels Sprouts with prosciutto and Gruyère cheese; photo by Jeff Powell.

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?

–Andrew Matson

Hit this link and get to cheffin’.


Extra Crispy Seasoned Fried Chicken Recipe with Honey Chipotle Glaze from Nordstrom. Photo by Jeff Powell

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. Extra Crispy Seasoned Fried Chicken Recipe with Honey Chipotle Glaze from Nordstrom. Photo by Jeff Powell

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Nordstrom recipe for Peppercorn-Crusted Lamb Chops with a Sriracha and Fig Jam Sauce; photo by Jeff Powell.

In case you missed it over on our sister blog, The Thread, our restaurants team helped us out with a load of compliment-worthy recipes and ideas for a full-course holiday menu—from jalapeño-infused cocktails to peppercorn-crusted lamb chops with a Sriracha and fig jam sauce.

Oh, and a chocolate cheesecake that will forever change your dessert game.

See them all with printable PDFs in our What’s Cooking holiday series.

Nordstrom recipe for Smoke & Heat Mezcal party cocktails; photo by Jeff Powell.Nordstrom recipe for a composed Bistro Crab Salad Stack; photo by Jeff Powell.Nordstrom recipe for a Brussels sprouts gratin with Gruyere and prosciutto; photo by Jeff Powell.Nordstrom recipe for a Dark Chocolate Mint Cheesecake; photo by Jeff Powell.


Just in time for tomorrow’s Fourth of July festivities, our very own Nordstrom Restaurant team came through with some sophisticated flavor sensations—both of which can be prepped with ease on your trusty backyard grill. (For more amazing recipes by our own in-house chefs, pick up a copy of the Nordstrom Family Table Cookbook.)

[click recipe to enlarge & print]


[click each recipe page to enlarge & print]

As far as beverages go, our friends at GQ have a backyard BBQ article of their own out currently (with some great recipes—grilled banana split? yes please), in which they recommend Jarritos and Tecate as beverages of choice. We can certainly appreciate south-of-the-border refreshments on a hot day—especially with killer salsa, see past recipe here—but we asked our resident brew expert, Rail buyer Dan Drewes, for his favorite Fourth of July thirst quenchers:

“I always appreciate Budweiser’s flag-emblazoned holiday boxes and cans—but I think that in Seattle [home of Nordstrom HQ], Rainier seems like the all-American thing to drink. (On days that start with a mimosa or two, it’s all low-gravity beers for the rest of the day. Save the strong stuff for days you’re having less than three or four.)”

And remember—unless you’re the ‘designated detonator’ (aka, sticking to tamarind Jarritos), keep the DIY explosives low-key. Case in point, the only firework that’s legal inside Seattle city limits:

Better safe than sorry, right? No? Well, there’s always Boom City.
Happy Fourth, from Men’s Shop Daily.



[Food photos by Noel Barnhurst. Beer photos via #budweiser and #rainierbeer on Instagram.]


Here’s another great recipe from our friends on the Nordstrom Restaurant team. For the long weekend ahead, we wanted a next-level flavor sensation for all you outdoor grillers out there, whose sophisticated palates are ready to transcend standard-issue frozen dogs and hockey-puck patties. Introducing Char Siu Pork Chops.

So stock up on oyster sauce, five-spice and fresh chops on the way home from work—and prepare to knock your friends’ star-spangled Vans off with your BBQ prowess this weekend. (Oh, and don’t forget ice for your Igloo and plenty of thirst-quenching beverages. We’re thinking this meal would go equally well with Bud Light, Tsingtao, or your favorite high-brow canned brew.)


(click recipe to enlarge and print)


Nordstrom cookbooks are available
upon request at Nordstrom Restaurant locations.


[Excerpted from the Nordstrom Family Table Cookbook. Photo by Noel Barnhurst.]


Husbands, sons, and devoted baby-dads: You’ve already got your Mother’s Day gifts in the bag, right? RIGHT?!? The big day is this Sunday, but don’t worry if you’re behind schedule. Get an idea of last-minute gifts you can pick up at your nearest Nordstrom store here: Gifts for Mom; and you can always have a Nordstrom e-Gift Card zapped to your inbox in a matter of hours. (Within four hours, to be exact. Keep that one in mind for birthday and anniversary emergencies, too.)

Material gestures aside, that thing they say is true: It’s the thought that counts. With that in mind, we tapped our very own Nordstrom Restaurant team for a breakfast-in-bed recipe guaranteed to impress.

Bonus tips: Sneak out of bed early (set that alarm, sir), accentuate your gourmet griddle-action with black coffee and stiff mimosas, add a sappy card hand-made by you and the kiddos—and you’re sure to be remembered as the best husband in history.


(click recipe to enlarge and print)


For more great recipes, shop: Nordstrom Family Table Cookbook

Our Nordstrom Flavors Cookbook, which includes the recipe above,
is also available upon request at Nordstrom Restaurant locations.


[Photo by Noel Barnhurst.]


Crumbled chips and canned queso dip? Never again. Whether you’ve got a vested interest in 49ers vs. Ravens (we’re holding out for a Seahawks Super Bowl in 2014), or you’re just in it for the commercials, let’s all agree to raise the bar on football food.

Here’s a new recipe from our very own Nordstrom Restaurant team. This one comes from Chef Peter O’Keefe, who leads the kitchen at our Blue Stove restaurant at the Nordstrom store in Thousand Oaks, California (where the menu is small plates / tapas style—other locations include Santa Monica and Burlington, Massachusetts).

Grab the ingredients today—along with some high-end canned beers to quench the heat from the jalapeños—and tune into CBS at 3:30 PST tomorrow for Super Bowl XLVII.


(click recipe to enlarge and print.)

Want more ideas? Check out past recipe posts,

[Photo by Noel Barnhurst.]


Two of our favorite Seattle chefs—Brian McCracken (right) and Dana Tough of Spur Gastropub, Tavern Law, and The Coterie Room—were kind enough to share a recipe that will serve you well at holiday meals during the festive week ahead.

These culinary artisans are perpetually devising new ways to update classic food and drink with a modernist twist (last time we collaborated with them, one of their signature cocktails called for DIY Earl Grey-infused gin)—so it’s no surprise that their signature holiday dessert comes complete with an element of the unexpected: You bake it in the microwave.

“Here’s a fun recipe that makes individual portions of chocolate cake using a whipped-cream siphon and the microwave. You artfully crumble the cake out of its paper cup, and it looks amazing on the plate.”

Read on, gather some ingredients (and N2O cartridges) this weekend, and prepare to wow your holiday guests come Christmas dinner.



3 Egg Whites
1 Egg Yolk
1 oz. Milk Chocolate
2 0z. Dark Chocolate
1/2 cup Granulated Sugar
1/2 cup Canola Oil
1/2 cup Cake or Pastry Flour
Pinch of Salt

1. Place chocolate in microwave-safe bowl. Melt chocolate in microwave for a 90 seconds, or until fully melted.

2. Meanwhile, place eggs, sugar, oil, and salt into a blender, and blend for 30 seconds. Add melted chocolate, and blend for another 30 seconds.

3. Pour into mixing bowl, and then whisk sifted flour into mixture.

4. Immediately pour into a 1-pint whipped-cream siphon. Screw on lid, add one N2O cartridge. Shake and let sit for 30 minutes at room temperature.

5. Fill an 8-ounce paper cup half-full with batter, and microwave on high for 40 seconds.

6. Let sit for one minute, crumble cake out of paper cup onto a plate, and serve immediately with vanilla or caramel ice cream and your favorite caramel sauce.


[Chefs Brian McCracken and Dana Tough have been recognized by Food & Wine Magazine, GQ, Gayot and more. Please visit their official website for more information.]


Yesterday, we showed you three killer side dishes from our own in-house chefs. Today, we have an exclusive Thanksgiving tip from another of Seattle’s finest, Mr. Cormac Mahoney (whom you also met yesterday as part of our Gifts with Personality campaign, shot by The Selby).

Enough talk; without further ado, we’ll let Cormac take it away:

“Here’s a great, guy-friendly Thanksgiving recipe. This is really, really easy—just takes some steps. These legs will hold in the refrigerator all holiday season under their fat, and can be easily prepared in a flash.”
—Cormac Mahoney, Chef/Co-owner of Madison Park Conservatory, Seattle, Washington


4 duck legs, fresh
4 oz. kosher salt
4 oz. of your favorite spice mix (go McCormick ‘Herbes de Provence’ if you don’t have your own)

1. Combine salt and spices in a bowl; mix well.

2. Trim any excess fat from the legs to make them uniform, without exposing any more flesh. Save scraps.
Prick skin of legs all over with a sharp knife tip or skewer—this helps fat render.
Toss duck legs and excess fat in spice mix and coat well, shaking off excess.

3. Put in ziplock bag, suck out air, seal and refrigerate for a day.

4. Preheat oven to 250º.

5. Take legs out, rinse off mix and pat dry.
Heat a pan large enough to hold all four legs to about medium.
Add fat scraps and let melt for 5 minutes. DON’T BURN! Turn the heat down if you have to.

6. Add legs, skin side up. Carefully and tightly wrap pan in foil and place in oven.

7. Let cook for about 2.5 hours. Carefully check on legs—opening the tinfoil will release steam that will burn you. With a fork, pull a little meat off of a leg and taste: should be tender but not mushy.

8. When done, take out of oven and let cool to room temp. Remove legs and hold on a plate.
Save the fat! It’s great for roasting potatoes, frying eggs, etc.
If you aren’t going to use duck immediately, you can transfer legs to a sealable container, cover in the rendered fat and refrigerate. Will last under fat for a month or more.

To Serve Legs:
– Preheat oven to 325º.
– Heat pan to medium heat, add a little duck fat and place legs, skin side down, in pan.
– The idea is to crisp the skin without burning it—slow and low is good.
– Once the skin starts to crisp, put pan in oven for 5-10 minutes.
– Remove pan from oven and flip legs over so fat can drain off skin; pat with paper towel if necessary.

Serve with anything: salad, mashed potatoes, cranberry sauce. Potato chips and hot sauce are great, too.


Outtakes from our shoot with The Selby.
Three steps to looking like a pro in your own kitchen? 
Black T-shirt
, tasteful ink, big knife.


[Recipe by Cormac Mahoney, 2012 Food & Wine Best New Chef. Taste his food in-person at Madison Park Conservatory in Seattle, Washington: | 206.324.9701 | 1927 43rd Avenue East, Seattle, WA. Photographs by The Selby.]

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