On a cool morning in early February, Tyler Wilbourne changed into sterile whites in a small creamery outside the town of Herencia, in the heart of La Mancha. Hundreds of wheels of Manchego sat aging in rooms nearby. Four cheesemakers were already at work. Within minutes, he would be too, flipping wheels by hand, packing curds […]
Before irrigation turned Eastern Washington into the country’s orchard, the San Juan Islands shipped fruit across the West. The industry vanished, but the trees kept going. Plum, pear, quince, and apple trees planted more than a century ago still bud and bloom and drop fruit into Orcas Island valleys every year. Audra Lawlor cooks that […]
Ginger Suhey had three sons playing Penn State football in the 1970s. One of them, Matt, went on to the Chicago Bears. On game days she’d have thirty fans at the house, and she worked out a pepper recipe to put on cheese and crackers or anything off the grill. They became a thing in the PA and PSU […]
DeLaurenti has been at Pike Place Market since 1946, built on the same thing the whole time: good products and people who know them. If you’ve been in, you know what we carry and how we carry it. If you haven’t been in for a while, or if you keep meaning to come down but […]
This is about the highest payoff, lowest effort recipe you will find. 15 minutes from start to finish with everything but some Italian parsley in the pantry. When you have some more time, feel free to use fresh/canned tomatoes and make your own sauce or grill a nice piece of white fish rather than the tinned version. Otherwise, speed to the finish with the pantry version. The mixture should be “splashy” as opposed to saucy or brothy. Too thin – reduce a few minutes. Too thick – thin with some fish or chicken stock. The biggest question remaining is whether to use a fork or a spoon…have both on hand!
INSTRUCTIONS:
Saute 3 to 5 anchovy fillets & a pinch of red pepper flakes (optional) in olive oil until broken up, add marinara or homemade sauce and cook for a few minutes. Add a handful of olives & capers and the cannelini beans, heat through and adjust seasoning. Ladle mixture into warm pasta bowls & top with tinned fish of your choice – tuna, sardines, trout, etc. Finish with chopped Italian parsley, a squeeze of lemon & a drizzle of olive oil. Enjoy!
You don’t have to own a yacht to enjoy Champagne, Caviar & Blini. We have an amazing selection of Champagne at a sane price, exceptional caviar, and ready-to-go blini — prepped for pickup or delivered to your front door! For the Champagne: Liebart-Regnier “Les Sols Brun” Brut is the kind of bottle that reminds you why Champagne matters in the first […]
Nobody knows our deli better than Elyse Hoang, our deli manager and buyer. For the holidays, she’s put together a handpicked selection of her favorites. Dare we say it? You’ll find no better charcuterie spread for your holiday gathering than this one right here. This haul serves 8-10 for appetizers, or fills your fridge for […]
Olio Novello season is one of the moments we look forward to most. When the new harvest oils arrive — fresh, peppery, and vibrant green — we’re genuinely stoked. This is olive oil at its peak: the freshest, highest-quality oils in the world, mere weeks old, flown from Italy straight to our shop. Freshly pressed and bottled unfiltered […]
