Blood Orange Panna Cotta with Blood Orange Compote

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com. To paraphrase The Seattle Times Food and Wine Editor, Russ Parsons, “The best panna cotta is like a dream of cream held together by faith and just a little bit of gelatin.”...
Key Lime Pie Bars with Tropical Nut Crust

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com. Reminiscent of key lime pie, these little squares pack a super limey punch. The gingersnap crust includes almonds and coconut and makes these bars perfect for your next cook-out or family get...
Cara Cara Cheesecake with Chocolate Crust

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com. I love the bright orange in this cheesecake juxtaposed with the black, chocolatey crust. Orange and chocolate are brilliant together and never more so than in this luscious, make-ahead dessert. Zesty Tip:...
Pacifico Aquaculture

Used by some of the best chefs from across the globe, including The French Laundry’s Thomas Keller, Pujol’s Enrique Olvera and Bravo’s Top Chef Masters Winner Rick Bayless, Pacifico Aquaculture’s striped bass is a welcome addition to Heinen’s Seafood Department. The world’s first and only true ocean-raised striped bass, Pacifico’s product is second to none. ...