Renee Erickson
Bon Appetit Magazine
Seattle, WA, United States
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Past articles by Renee:
Sardine Toasts with Tomato Mayonnaise and Fennel Recipe
Preheat oven to 500°. Toss tomatoes with oil on a rimmed baking sheet to coat. Roast until skin is blackened and tomatoes are very soft, 20–25 minutes. Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt. Bring to a simmer over medium-low heat, stirring often, and cook until you have about ½ cup tomato purée. Let cool. → Read More
Roast Half Chicken with Cashew Tarator and Celery Recipe
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. → Read More
Escarole Salad with Anchovy Cream and Crispy Quinoa Recipe
Cook quinoa in a small pot of boiling salted water until tender, 10–15 minutes. Drain and transfer to a paper towel–lined rimmed baked sheet. Let sit, tossing occasionally, until dry, 20–25 minutes. → Read More
Little Gem Lettuce with Green Goddess Dressing Recipe
If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts. → Read More
Steamed Clams with Chickpeas and Green Garlic Recipe
A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat. → Read More
Buckwheat Crepes with Creamy Leeks and Baked Eggs Recipe
This all-in-one brunch dish is both luxurious to eat and easy to make. → Read More
Buckwheat Crepes with Creamy Leeks and Baked Eggs Recipe
This all-in-one brunch dish is both luxurious to eat and easy to make. → Read More
Sardine Toasts with Tomato Mayonnaise and Fennel Recipe
Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil. → Read More