Studio Pantry

Two simple compound butters, made from the season’s abundance and tucked into the freezer for later. Roasted tomatoes and earthy mushrooms are folded into whipped butter, portioned into small pucks, and ready to bring depth and flavor to pasta, vegetables, fish, and more.

Briny green olives, sharp cheese and toasted walnuts come together in this deeply savory Studio Pantry spread—made even better when given a day for the flavors to develop.

A thoughtfully gathered collection of the ingredients and workhorses I reach for again and again—from good olive oil, salts and vinegars to pasta, polenta, pizza dough and a few other favorites that make everyday cooking both simpler and more delicious.

Deeply browned mushrooms, shallot, thyme and sherry vinegar come together in Forest & Flame, a rich, savory conserve made for polenta, pasta, crostini, cheese and simple dinners.

One simple technique, four distinctive compound butters. Made for warm bread and everyday cooking, these flavorful butter logs tuck beautifully into the freezer, ready whenever a meal needs a little something extra.

Amber & Ash is a sweet onion relish inspired by the famous Walla Walla Sweet Onion. Learn how to make it, store it, freeze it, and enjoy it in countless everyday meals as part of the Studio Pantry.

What began as a few unexpected blackberry shoots became one of summer’s sweetest surprises. Midnight Orchard is a small-batch blackberry mostarda inspired by an accidental harvest—deep, dark fruit layered with mustard, spice, and just enough savory edge to make it something entirely different from jam.