A good pizza crust became the canvas, and the Studio Pantry became the palette. Ember & Vine Pizza brings roasted tomato jam together with Fontina, Italian sausage, arugula and Cougar Gold for a simple, deeply flavorful composition.

Crisp and golden outside, creamy within, polenta cakes are one of my favorite Foundations in the Studio Kitchen—a simple, versatile canvas for mushrooms, roasted vegetables, cheese and whatever happens to be waiting in the Studio Pantry.

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.

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.

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.

An unexpected way to preserve the summer tomato harvest. Slow-roasted tomatoes become a rich, savory-sweet jam layered with balsamic, thyme and the faintest hint of cinnamon.

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.

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.