Recipes

COOKING WITH CHEF JOHN HOWIE: CLAM LINGUINI

“In Washington state, we’ve got some wonderful saltwater manila clams or butter clams as people often call them, and they’re the star of this simple, fabulously aromatic, seafood dish,” says Chef John Howie. “I will also be adding some sea clam meat to fortify the pasta and make it really yummy.” Then there are Roma…

Read More

COOKING WITH CHEF JOHN HOWIE: GRILLED SALMON PASTA SALAD

Salmon is one of the most versatile ocean fishes out there –  grill it, bake it, sautée it, sandwich it, and there will still be ways left to enjoy a hunk of this fabulously flavorful, orangey-pink meat. Because of the density of its meat, salmon can hold up to heavier sauces and cooking methods better…

Read More

COOKING WITH CHEF JOHN HOWIE: DUNGENESS CRAB AND SWEET CORN BISQUE

What could possibly be more comforting in cold, January weather than a smooth, creamy, seafoody bisque? One of Chef John Howie’s favorite recipes straight out of his cookbook Passion & Palate, this soup is seeped in the Pacific Northwestern aroma of fresh dungeness crab, texturized with pureed sweet corn. “The only thing better than bisque…

Read More