Pacific Northwest Recipes

Cooking in the Pacific Northwest has never been about showing off. It has always been about restraint. The ingredient arrives in good shape. The cook’s job is to not get in the way.

From oysters pulled out of cold tidal water to clams, fish, potatoes, butter, and bread, the region’s food culture is grounded in proximity. What grows nearby. What lands nearby. What lasts because it does not need much help.

A regional approach to cooking

Pacific Northwest recipes tend to follow a few quiet rules. Use fewer ingredients. Respect seasonality. Let texture matter as much as flavor. Most of the dishes that endure here are simple because they were designed to be repeated, not photographed.

Shellfish is a good example. Oysters and clams do not need reinvention. They need correct handling, proper heat, and a light hand. When cooked well, they taste like where they came from.

Oysters at home

Oysters intimidate people unnecessarily. The fundamentals are straightforward, and once you understand them, oysters become one of the simplest and most rewarding foods to prepare at home.

These guides cover the basics we reference throughout our recipes.

• How to shuck an oyster
• How to bake oysters
• How to store oysters safely at home

If you can shuck safely, apply heat thoughtfully, and store oysters correctly, the rest is just preference.

From the field to the table

The recipes we share come from working around food, not styling it. They are written after cooking the same dish more than once. Adjusted for home kitchens. Focused on clarity and repeatability.

Some are shellfish forward. Some are simple comfort food. All of them are meant to help you cook with confidence using ingredients that already have something to say.

All recipes

This link takes you to our full, automatically updated recipe collection. Every post listed there is tagged as a recipe and lives in our blog. As we add new ones, they appear there without us touching this page.

View all Pacific Northwest recipes