Archive for grains






Peas and favas everyday

Peas and favas with prosciutto and eggs | Cannelle et Vanille

I am currently in the Basque Country. We will be here for a few weeks this summer. We arrived to beautiful weather and lush landscape. Still recovering from jet-lag, we have slowly been taking strolls in old familiar places and mainly, spending time with my family. I want to share with you the recipe for a ...




Paella, tortilla and sangria – the summer essentials

Seafood paella | Cannelle et Vanille

Summer has arrived in Seattle. You can feel the excitement as weather becomes the topic of conversation and everyone speaks of outdoor meals and sunsets. My friend, and eternally-inspiring, Jenn Elliott-Blake and I created a Spanish dinner that you can enjoy at any time of the year but suits summer entertaining perfectly. West Elm supplied the ...




Fiddlehead ferns, nettles and ricotta gnudi

Fiddlehead ferns

Something mossy, something pickled and definitely, dairy. This is how I described PNW cooking to a friend who was visiting Seattle last week. Well, this is obviously a mere simplification and before I get grief about it, yes, let's point out that here we have amazing shellfish, fungus, berries, root vegetables and stone fruits... the list ...




Bitter greens, lentils, beets and prosciutto for a winter-inspired dinner

Bitter green, lentil, beet and prosciutto salad

This past Sunday, I hosted my first cooking class and communal table event at my studio. It was inspired by the Danish word hygge. Hygge. A concept I have heard often this winter in Seattle... "The art of building sanctuary and community, of inviting closeness and paying attention to what makes us feel open hearted and ...