Renee Erickson

Among the easiest appetizers ever.

As wild as it may seem, pour hot water over peak summer fruit and batter before sliding the lot into the oven for cobbler with an extra-crackly, extra-satisfying crust.

Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.

Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.

Let this creamy, herb-packed seafood dinner convince you that clams deserve a spot in your weeknight dinner rotation.

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

The dressing also makes a great dip for crudités.

A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.

Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

This all-in-one brunch dish is both luxurious to eat and easy to make.

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers.

This low-heat method is very gentle, lending the salmon a velvety texture.

Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor.

Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.