Of Oxtails and Awards: Meet Seattle Chef Edouardo Jordan
At JuneBaby, Chef Edouardo Jordan’s Southern cooking keeps Seattle swooning.
Fromage Blanc Cheesecake
Cheesecakes made with fromage blanc are rich and creamy. These get a topping of fruit and crunchy quinoa.
Cheese Tart with Spring Vegetable Crudité
Flaky pastry and velvety cheese sauce provide a welcoming bed for the tender, colorful vegetables of spring.
New Potato and Cheese Fondue with Pickled Shallot
Chef Edouardo Jordan of Seattle’s JuneBaby shares a recipe for potato and cheese fondue. Pickles and purslane bring the brightness of spring to this Alpine classic.
Arugula Salad with Charred Feta, Pine Nuts, and Strawberry Vinaigrette
Charred feta adds a savory twist to the usual feta salad. With pine nuts, arugula, and strawberry vinaigrette, this easy salad is a taste of spring.
Mac and Cheese with Coppa and Chives
Creamy mac and cheese gets a boost from Italian coppa, chives, and camembert.
