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At JuneBaby, Chef Edouardo Jordan’s Southern cooking keeps Seattle swooning.
Cheesecakes made with fromage blanc are rich and creamy. These get a topping of fruit and crunchy quinoa.
Flaky pastry and velvety cheese sauce provide a welcoming bed for the tender, colorful vegetables of spring.
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.
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.
Creamy mac and cheese gets a boost from Italian coppa, chives, and camembert.
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