A creamy basil and Parmesan radiatore pasta inspired by a favorite Seattle lunch spot and elevated with Green Gold basil concentrate and authentic Italian pasta.

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.

Every May, a trip to my favorite local nursery marks the beginning of basil season. Discover why I stopped making traditional pesto and created Green Gold—a simple basil concentrate that preserves the flavor of summer all year long.

Welcome to the Studio Kitchen, where the garden, local farmers' markets, and the art of making by hand come together. Discover a thoughtfully curated collection of seasonal recipes inspired by creative living, simple ingredients, and the changing seasons.