Savories

In-season artichokes make a sensational side to serve with meats, seafood and pasta dishes. Simply prep, steam and serve with a light, bright and garlicy aioli.

These trail mix bars pack lots of energy for a hike and are perfect for a healthy after-school snack or a quick breakfast, too.

This feast of steak and seafood can be modified however you’d like. We’ve chosen some of our favorite Pacific Northwest seafood, and threw in some shrimp and lobster tails for good measure.

For excellent fried fish, use a beer batter for best flavor and dredge the fish in cornstarch before coating with batter for a crisp, flakey crust. We recommend a double-cooked method for the best and crispiest fresh-cut fries.

"That's the best brownie I've ever had!" exclaimed our tasters. That's high praise, coming from a group without gluten intolerance.

Gimbap is similar to sushi, however, it usually has savory meats and vegetables added in place of fish, and a generous amount of sesame oil in the rice, instead of sweet.

This warm, restaurant-style salad blends the Mediterranean flavors of lemon, anchovy, mint and garlic, tossed with both green beans and butter beans.

Ceviche is a delicious citrus and seafood dish usually made with tomatoes, onions and cilantro.

Beautiful blood oranges accent this sensational salad, featuring currants, cumin and turmeric.

Bright and light, this recipe features a mildly tart yet sweet key lime curd and coconut meringues. The trick to these is to have all ingredients assembled and ready when you begin.