Summer Vegetable Tian
Layered with fresh zucchini, tomatoes, and bell peppers, this colorful dish is baked to perfection with aromatic herbs and a hint of garlic. Perfect for a healthy, delicious side
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OAK & STONE
Nestled in the heart of the community, OAK & STONE redefines the classic tavern with a modern twist, inviting guests to craft their personal dining stories. Celebrated for
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District Brewing: Recipe for Success
In the picturesque heart of Skagit Valley, there’s a place where the art of craft beer and the comfort of deep-dish pizza converge to create an unforgettable experience: District
Read MoreTypes of Pizza Ovens: To Brick or Not to Brick
In the competitive world of cuisine, chefs specializing in high-heat cooking operate with the goal of producing large volumes of high-quality food in record time. As such, every ingredient
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Harissa Braised Pork Shoulder
Experience the rich flavors of the Middle East with this succulent pork roast recipe, marinated overnight in a spicy harissa, garlic, and pomegranate molasses mixture. Slow-cooked to perfection in
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Dark Chocolate Bread Pudding with Cherry-Red Wine Syrup
Add the red wine, sugar and cinnamon stick to a sauce pan. Cut two, 2” strips of the rind and add to the pan, along with the juice
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Hasselback Butternut Squash with Roasted Cabbage
Heat your Wood Stone oven to a moderate temperature (between 400°F and 500°f) and turn your side flame to 3.
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Roasted Butternut Squash and Pear Soup with Pistachio-Millet Crunch
While your Wood Stone oven is heating in the morning and the temperature is under 400°F, turn your side flames to 2.
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Oven Seared Duck Breast with Roasted Grapes
Heat your Wood Stone oven to between 450°F and 550°F.
Trim the Brussels sprouts and cut each into ¼” slices. Set aside.
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Brussels Sprouts with Pancetta and Apple Cider
Brussels Sprouts with Pancetta and Apple Cider
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