Cooking Up Something Good: KEXP Staff and DJs Share Their Favorite Recipes

Fundraising Drives

As you may have heard, we are offering a special KEXP Apron during the Spring Drive. With social distancing and the closure of in-restaurant dining, more of us are spending time building our skills in the kitchen, and what better pairing is there than food and music? Two of the greatest joys in life!

We asked our staff and DJs if they would share some of their favorite recipes they've been cooking up at home. From savory family favorites to scrumptious-looking desserts, you'll find our taste in food is just as eclectic as our taste in music. And, of course, music puns abound. Take a look at some of the recipes below to get some inspiration while you wait for your KEXP apron to arrive! 

We are so thankful for our KEXP community and can't wait to see what you all cook up. We couldn't do our work championing music without your continued support. Consider making a gift today to help us hit our Spring Drive goal. 

Greg Vandy, Host of The Roadhouse

Lili's Pot of Red Beans

My friend Lilli Dennison taught me how to make proper red beans and rice and this is her recipe. 2 bags of dried red beans (soaked overnight) is best, and try boiling the meaty ham hocks first, while chopping, and use that smokey pig water for the beans. And YES, the recipe calls for 1 1/2 bunches of celery (that’s about 15-18 stalks) which will break down and create that creamy texture. Go lo and slo for about 6 hours, and remember the excellent tunes! I suggest classic New Orleans music, like Professor Longhair, Allen Toussaint, Dr John, ReBirth Brass, Preservation Hall Jazz Band, and/or any Mardi Gras Indian bands like the Wild Magnolias or 79rs Gang. 


  • 5 cans of red beans
  • 1.5 bunches of celery
  • 1 large sweet onion (or two smaller ones)
  • 1 head of garlic
  • Curly parsley
  • Tony Chacere’s Creole seasoning
  • 2 ham hocks
  • Kielbasa sausage
  • Thyme
  • Brown Sugar
  • Worchester sauce
  • Crystal hot sauce
  • Salt
  • Pepper
  • Vegetable Oil
  • Excellent tunes


  1. Put on some excellent tunes.
  2. Chop holy trinity. Drop onion and garlic in oil and simmer… sweet em out and add celery… add ham hocks… shake shake shake some Tony Chaceres in there… let this simmer for a bit…
  3. Add beans… bring to boil… Add other seasonings and sugar and Worchester sauce.
  4. Simmer and stir, stir, stir… Add water
  5. Brown sausage and add to pot… Simmer and stir… Add water
  6. Taste and add crystal hot sauce and adjust flavors to desired yumminess.
  7. Finish w/fresh parsley
  8. Also, go to and check out their recipes… But also put more holy trinity than they say.

Katrina Harvie-Watt, Associate Director of Development, Major Giving 

Oatmeal Chocolate Chip Cookies

Loosely adapted from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. 


  • 12 Tbsp (6oz/169g) unsalted butter
  • 1/2 C (96g) sugar
  • 1 C (192g) brown sugar
  • 1 egg
  • 2 Tbsp water
  • 1 tsp vanilla extract
  • 2/3 C (80g) flour
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/8 tsp cayenne (secret ingredient!)
  • 3 Cs (240g) quick-cooking oats
  • 1 C (224g) semisweet chocolate chips 


  1. Preheat oven to 360F. Line cookie sheets with parchment.
  2. Cream butter and both sugars until fluffy. Add egg and beat thoroughly. Mix in water and vanilla.
  3. Sift together flour, cinnamon, cayenne, salt and baking soda; add to the egg mixture and mix well. Add oats and chocolate chips, and mix.
  4. Ideally, you’ll refrigerate the dough overnight before baking, but you might not be able to wait!
  5. Form balls of dough on prepared cookie sheets and freeze for 15-20 minutes. Bake for 12-16 minutes, depending on size, until edges are done (golden brown) but centers are still soft. Remove to a rack and cool.

Morgan Chosnyk, Associate Director of Programming, On-Air Host and DJ

DJ Morgan's Silver White Cake with Lemon Curd and Cheese Frosting

Lemon Curd Ingredients & Directions
(make at least 3 hours in advance or up to a week in advance)

  • 1 whole egg
  • 4 egg yolks 
  • 1/2 cup sugar 
  • 1/2 cup fresh lemon juice (I like to use Meyer Lemons)
  • 1 teaspoon lemon zest
  •  2 tablespoons unsalted butter, cubed

In a heat proof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole egg, egg yolks, sugar, zest, and lemon juice. Cook stirring constantly, until thickened, 5 to 8 minutes (this can take longer, be patient). To test if it is ready, pull the spoon out of the bowl and draw your finger across the back of it; if your finger leaves a trail that does not fill in immediately, the curd is ready. If you prefer a thicker curd (or if you’re having trouble getting the curd to thicken naturally), you can stir in a tablespoon of cornstarch during the cooking process. 

Remove from the heat and add the butter, stirring until incorporated. Transfer to new bowl or container. Cover with plastic wrap, pressing the plastic directly onto the surface of the curd. This helps prevent a skin from forming. Once the curd cools to room temperature, refrigerate until well chilled and set, about three hours, before using. The curd will keep in an airtight container in the fridge for up to a week.

Silver White Cake Ingredients & Directions

  • 2 cups cake flour (not self-rising)
  • 2 teaspoons baking powder 
  • 1 teaspoon salt 
  • 4 large egg whites 
  • 1 1/4 cup sugar 
  • 1/2 cup vegetable shortening 
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract 
  • 1 cup milk 
  1. Preheat oven to 350°F. Grease and flour 2 8-inch round cake pans
  2. In medium bowl, with wire whisk, stir together flour, baking powder, and salt. Set aside. 
  3. In another medium bowl, with mixer at high-speed, beat egg whites until soft peaks form when beaters are lifted. Sprinkle 1/4 cup sugar, 1 tablespoon at a time, beating until sugar has dissolved and egg whites stand in stiff, glossy peaks when beaters are lifted.
  4. In large bowl, with mixer at low-speed, beat shortening and remaining 1 cup sugar until blended. Increase speed to medium. Beat in vanilla and almond extracts. Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture. Beat just until smooth, occasionally scraping bowl with rubber spatula. Gently fold in beaten egg whites, 1/3 at a time, just until blended.
  5. Divide batter between prepared pans; spread evenly. Bake until toothpick inserted in center comes out clean, about 30 minutes. Cool in pans on wire racks for 10 minutes. Run thin knife around edges to loosen from sides of pans. Invert onto racks to cool completely. 

While the cakes are cooling proceed to making frosting:

Cream Cheese Frosting Ingredients & Directions

  • Two small packages (3 ounces each) cream cheese, slightly softened 
  • 6 tablespoons butter, softened 
  • 3 cups confectioners sugar 
  • 1 1/2 teaspoons vanilla extract

In large bowl, with mixer at low speed, beat cream cheese, butter, confectioners sugar and vanilla just until blended. Increase speed to medium. Beat until smooth and fluffy, about one minute, frequently scraping bowl with rubber spatula.

Assembling the cake:

Once cakes are cooled completely, turn one cake upside down on your working space. Cover the bottom of the cake with lemon curd. Top with the second cake, right side up so that the bottoms of both cakes are touching with the curd in between. Top cake with frosting and then decorate however you like! I like to decorate with thin slices of lemons, fresh herbs, or berries. In the photos, I used a lemon slice, fresh lavender, and fresh blooming lemon thyme sprigs from the garden.

Eva Walker, Host of Audioasis

"Momma Black Tones" Lemon Meringue Pie



  • 1 ½ cup of sugar
  • 1/3 cup plus 1 tablespoon of cornstarch
  • ¾ cups of water
  • 3 egg yolks
  • 2 and ½ medium-sized lemons (about 2/3 cups of lemon juice)
  • 3 tablespoons of butter 


  • 3 egg whites
  • ¼ teaspoon of cream of tartar
  • 6 tablespoons of sugar
  • ½ teaspoon of almond extract

In a medium-size saucepan pour sugar, cornstarch and water.  Stir and cook over medium heat until mixture becomes thick.  Boil and stir for 1 minute.  Mix in egg yolks and continue to stir and cook for 2 minutes. Stir in lemon juice and add butter.  Cook and stir over medium heat to avoid any burning. Stir until mixture thickens. Set aside.

Mix cream of tartar and egg whites and beat until fluffy.  Add 6 tablespoons of sugar continuing to beat until thick.  Add almond extract and beat for 2 minutes.

Pour filling into baked pie shell.  Spoon meringue on top of filling. Spread meringue to cover the top spreading to the edge of the crust. Bake at 400 degrees for 10 minutes.  Cool and enjoy!

Kirby Gnerre, Temporary Advancement Coordinator

Guac Away Renée


  • 3 Avocados
  • 1/2 Lime
  • 2 Garlic Cloves, minced
  • 1/2 Jalapeno Pepper, minced
  • 1/2 Red Onion, diced
  • Green Onion, chopped
  • Salt and Pepper to taste
  • Garlic Powder to taste
  • Sriracha to taste


  1. Cut and remove pits from avocadoes, cube them, scoop 'em out and toss them into a bowl.
  2. Squeeze lime juice and mix with fork, making sure not to over mash avocado chunks.
  3. Add garlic, jalapeno, red onion, and green onion, mix until well distributed.
  4. Add salt, pepper, garlic powder, and sriracha.
  5. Taste test throughout and season to desired deliciousness.
  6. Chill and serve with tortilla chips.

Variation: Add wasabi in place of jalapeno for Wasabi Guac Away Renée!

Andrea Valenti, Help Desk Technician

Italian Meatballs


  • 4 slices of dry bread
  • 1 pound ground beef
  • 2 eggs
  • ½ c grated parmesan cheese
  • 2 Tblsp chopped parsley
  • 1 clove garlic, minced
  • 1 tsp crushed oregano
  • 1 tsp salt
  • Dash pepper


  1. Soak bread in water for 2 – 3 minutes, then squeeze out the moisture.
  2. Combine soaked bread with the remaining ingredients, mixing well.
  3. Form into small balls (about golf ball size)
  4. Brown slowly in skillet with 2 Tblspn olive oil or line a rimmed sheet pan with aluminum foil and bake in a 400 degree oven for 15 minutes (my preferred method)
  5. Add to your favorite sauce or eat them plain

Makes approximately 28-30 meatballs.

Chris Kellogg, Chief Programming Officer 

Chris' 10-Year Gumbo*

*(because I’ve been tweaking the recipe for 10-years now!)


  • 3/4 cup vegetable oil
  • 1 heaping cup all-purpose flour
  • 2 finely chopped onions
  • 1 finely chopped green bell pepper
  • 2 cups finely chopped celery
  • 2 tablespoons minced garlic
  • One bottle/can dark beer
  • 6 cups stock (I tend to use shellfish)
  • 2 teaspoon dried thyme
  • 3 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons soy sauce
  • Salt to taste
  • 1/2 teaspoon cayenne pepper
  • 1 smoked ham hock
  • 1 pound medium shrimp, peeled and deveined
  • 2 pounds boneless chicken thighs, cut into pieces
  • 1 pound Andouille sausage
  • 1 tablespoon cajun seasoning plus more to taste
  • Gumbo Filé to taste
  • 1/4 cup chopped fresh parsley
  • 1/2 cup chopped tender green onion tops
  • White Rice, for serving
  • Hot sauce!


Place a heavy Dutch oven over medium heat, and add the oil. Allow the oil to heat until shimmering, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium-low and continue to stir the roux for 20-30 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and stock to the pot. Season the gumbo with thyme, bay leaves, Cajun seasoning, Worcestershire, salt, and cayenne, and add the ham hock. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo, covered, for 2+ hours. 

Season chicken with Cajun seasoning. Stir the chicken and sausage into the gumbo and simmer for another 45 minutes, also adding Gumbo Filé to taste. Add the shrimp to the pot and cook, stirring often, for an additional 5 minutes or until cooked through. Taste the gumbo and season if necessary. Pull the ham hock and add back the meat.
Garnish with the parsley and green onions and serve in shallow bowls over white rice.

Skyler Locatelli, Account Executive, Underwriting and Business Support

Morel Mushroom Risotto

Prep Time: 10 Minutes
Cooking Time: 30 Minutes

Ingredients (all organic where available preferred):

  • 5-8 x Cups Bone Broth (slow cook bones of choice in salt water and half onion overnight)
  • Extra Virgin Olive Oil (Italian)
  • 1 x Shallot (diced fine)
  • 1 x Half Yellow Onion (diced)
  • 1 1/2 Cup Arborio Rice (only use this rice for Risotto)
  • 1/2 x Cup Dry Italian White Wine
  • 1# Morel Mushrooms (Sourcing depends on your location)
    • If no Morels, this works with any Mushrooms (shitake, chantrelles, etc)
  • 2 x Tablespoons of Organic Unsalted Butter
  • 1 x Cup grated Pecorino Romano Locatelli 
    • Although I'm not related, Locatelli cheese is incredible and not too hard to find
  • Sea Salt & Fresh Ground Pepper
  • Wine Pairing: Langhe Nebbiolo or Chianti Classico (high elevation)
  • Music Companion: Big Night Soundtrack

I like to start with getting all your ingredients and cooking tools ready (after you've already queued up the music and poured wine). Managing your ingredients and process in general when cooking is helpful but I find it most useful in risotto prep to keep on task and also finish with not a lot of dishes to be done.

Tools you need:

  • Large Saucepan (I prefer cast iron)
  • Medium Pot for Stock (keep stock warm during cooking time)
  • Small Saucepan for Mushrooms
  • Wood Spoon
  • 1 Cup, for measuring rice and pouring stock
  • Microplane grater for Locatelli cheese


  1. Once you have all your tools and ingredients, start by dicing the shallot and onion. If you already made a stock, you want to keep the stock on medium low after it comes to a boil.
  2. If you foraged your own morels, you will want to remove as much of the dirt off with a soft brush. Don't use water to rinse. If procured from a farmers market or natural market, you should be good to go but you can ask your producer. Prepping the Morels for risotto is simple, you just want to chop them up.
  3. Take your large saucepan and fill with a bottom layer of olive oil. After that warms a bit, put your shallot in first for a couple of minutes and then add the onion. In a few more minutes add the 1 1/2 cups of rice and let the rice soak up the oil for about a minute. Then you add the half cup of white wine and again let the rice soak up the wine. After that you will consistently add (every 2-3 minutes) about 1/2 cup or so of stock at a time for about 15-20 minutes, stirring regularly.
  4. Take your small saucepan and add some olive oil over medium heat. Add your Morel mushrooms and cook and still for 3-4 minutes. After that, add the morels to your rice, likely after a few cups of stock have already been added.
  5. During this time, if you haven't grated cheese yet, it's a good time to do so. Pour yourself and a companion another glass of wine too.
  6. After you've been stirring the rice and adding stock for 15-20 minutes, your 5-8 x cups of stock should be getting low and the rice done. If the rice is undercooked it will be a bit crunchy, you want the rice to be tender but not soft.
  7. Remove your large rice pan off the heat and at this point you will want to stir in the Pecorino Romano Locatelli and butter. Depending on the recipe sometimes I just do cheese and no butter, however with the morels I like a little butter in addition to cheese. Season with sea salt and fresh ground pepper.
  8. You can let the rice sit for a bit too, but if you are ready to eat, I usually am, then serve with additional cheese, salt and pepper. If the rice is hot, an Italian thing to do is to spread the rice around on the plate to cool it down a bit. Make sure your wine glasses are full with either a Nebiollo or Chianti Classico and then look everyone at the table in the eye and cheers, "Alla Salute, e Buon appetito"

Darek Mazzone, Host of Wo Pop

Breakfast Greens Roman Style

I like to make a big breakfast for my family on the weekends. Getting my kids to eat greens has been a process of experimentation to see what will be a consistent YES! This variation on a Roman-style hit the spot.

It's a combo of savory, tangy, a little spice, and can be served warm or room temperature.


  • One bunch of greens
  • 4 cloves of Garlic, chopped
  • Anchovy Fillets
  • Lemon
  • Red pepper flakes
  • Works with any leafy greens: Especially good with Kale, Collard, Chard



  1. Soak the greens in cold water after stemming the stalks. 
  2. Heat 2 TBLS of Olive Oil. Use cast iron or any solid pan. Not so good with non-stick. 
  3. Add 4 cloves of finely chopped garlic Saute for a minute or the fragrance fills the kitchen.
  4. Add 3-4 filet of anchovy, chop in the pan and mix quickly
  5. Add red pepper flakes. I use a teaspoon, but you can choose whatever works.
  6. Cook for 30 seconds on medium heat
  7. Add the soaked Greens and cover the pan.
  8. Shake the pan vigorously and let the greens steam for a minute on the heat. Take off the heater and set aside.
  9. Cut a lemon and juice one-half.
  10. Put the greens on the heat and cook for 2 min. 
  11. Add lemon juice, swirl ingredients, add pepper.
  12. Done. 

Served with your fave omelet. We always add kimchi or some type of kraut for extra probiotic deliciousness. 

Erin Lightfoot, Director of Annual & Digital Philanthropy

"Cranberries" Jello Salad

You’ll want to “linger” over this dessert until you go into a food coma and become a total “zombie”. But there’s “no need to argue” over who’ll get the last bite, the recipe makes plenty!

Seriously though, I first tasted this cranberry salad when I was 7 years old and visiting my grandparents in Pennsylvania. I have loved it ever since and it’s great for dessert, brunch, or as a substitute for cranberry sauce at Thanksgiving. The texture can be a little puzzling if you haven’t eaten it before, but I promise, it’s tasty!


  • Two small boxes (or one large box) of black cherry or raspberry jello 
  • Two cups boiling water
  • 1 cup sour cream
  • 1 - 16oz. Can of jellied cranberry sauce


  1. Dissolve jello in boiling water
  2. Add to blender with sour cream and blend until smooth
  3. Add cranberry sauce to blender and blend until smooth.
  4. Pour into serving bowl and refrigerate overnight to set (or at least four hours).
  5. Ready to serve!

Athena Sears, Accounting Coordinator

One Night in Bangkok Curry(aka Red Thai Curry)

Serves 4

I learned to make curry in a cooking class I took in Chang Mai, Thailand in 2004. After the last day of class I was walking around a night market and happened to be wearing my favorite KEXP T-shirt. A stranger passed me in the crowd, noticed my shirt, and shouted, “I love KEXP!” and just kept on walking. Kindred spirits on the other side of the world.


  • 1 – 4oz can of Maesri Thai Red Curry Paste  (Warning: this is Spicy! For a less spicy version, use Thai Kitchen brand paste)
  • 1-2 Tbs high heat oil, Avocado or Canola
  • 19oz can Coconut Milk  (prefer Chaokoh brand)
  • ¾-1 can Water  (from the coconut milk can)
  • ¼ cup Sugar
  • 3Tbs Fish Sauce  (Vegan options: Soy Sauce or vegan “Fysh” sauce)
  • 6 Lime leaves (Substitute juice of ½ a lime)
  • ½-1 lb Protein of choice  (I usually use ½ block of extra firm tofu cut into 1” cubes)
  • ½ Onion  chopped in 1” pieces
  • 1 Chinese egglplant or 1 Zucchini, sliced thick, then cut in half
  • 1 Red bell pepper chopped in 1” pieces
  • More Veggies (optional) Suggest a handful of quartered mushrooms and a sliced med carrot
  • 1 can Bamboo Shoots
  • 2 cups fresh Basil, Thai or sweet (optional)
  • Thai Jasmine rice


  1. Cook 1-2 cups rice
  2. Heat 1-2 Tbs oil on Med heat in a wok, dutch oven, or 12” high sided non-stick skillet.
  3. Empty can of curry paste in pan and gently spread out/stir with the hot oil. Let simmer for 30 sec until fragrant.
  4. Add 3 Tbs of coconut milk and gently stir. Let simmer for 1 min.
  5. Add the rest of the coconut milk, water, fish/fysh or soy sauce, sugar and lime leaves. Simmer 5-10 mins to let the sauce thicken.
  6. Add protein. If using meat, simmer til nearly cooked through.
  7. Add onion and carrot if using. Simmer for 3 mins.
  8. Add remaining veggies. Save a large handful of Basil for garnish.  Simmer for 3-5 mins.
  9. Taste and adjust salt, sugar, acid to your liking.
  10. Ladle over rice and garnish with fresh Basil.

Armando Paz, Gift Processor

Pozole Verde


  • 2 lbs. pork shoulder, cut into small cubes
  • 5 C water
  • 2 tsp salt
  • 2 poblano chiles (about 4 ounces each)
  • 1 large white onion, peeled and roughly chopped (about 10-12 ounces)
  • 4 cloves garlic, peeled
  • 2 serrano chiles (optional for spicier chili), stems removed
  • 2 white corn tortillas
  • 1 can white hominy
  • 2 T butter
  • 1 bunch cilantro, finely chopped (about 1/2 cup tightly packed)


  • 2 ounces cotija cheese, crumbled
  • 4 radishes, cut into thin rounds
  • cilantro sprigs
  • lime wedges

This recipe can easily be adjusted to taste.  Add more, use less. Also, you can substitute a hearty mushroom (or meat alternative), use vegetable stock, and use margarine to make it vegan.

Turn up the heat, by adding more serranos.


  1. In a deep 5-quart pot, combine the pork, water, and salt.   Bring the water to a boil, then lower the heat to simmer, loosely covered, for 1.5 hours or until the meat is very tender.
  2. While the pork is simmering, char and peel the poblano chilies as follows:  Lightly rub the chiles with oil.  Char the skins of the chiles with oil.  Char the skins of the chiles over an open flame or under a hot broiler.  Place the charred chiles in a bowl and cover with a towel and allow to steam as they cool.  When cool, scrape off the charred skins.  Remove and discard the stems and the seeds.  Reserve.
  3. Lightly toast the corn tortillas over an open flame or in a hot dry skillet.  Tear into small pieces and reserve.
  4. When the pork is tender, remove from the liquid and lightly cover with plastic wrap.  Skim off any excessive fat from the liquid.  There should be approximately 3.5 cups of broth.
  5. Add the onion, garlic and serrano chiles (optional) to the pot.  Bring the liquid to a boil and then simmer, uncovered, for 10 minutes.  Cool the liquid to room temperature.
  6. Transfer the cooled liquid and the onions, garlic, and chile to a blender.  Add the peeled poblano chiles and tortilla pieces.  Blend to form a coarse puree, about 30 seconds.
  7. Transfer the puree back to the pot.  Add the cooked pork back into the pot.  Bring the liquid to a simmer.  Slowly simmer pork for an additional 15 to 30 minutes.  If the sauce becomes too thick, add water.  If the sauce is to thin, then continue to simmer.
  8. Fully drain the canned hominy.  In a broad skillet over medium heat, melt the butter.  Add the drained hominy and slowly saute until the hominy acquires a lightly toasted aroma.  Add the toasted hominy to the simmering pork and heat for a few minutes.
  9. Just before serving, stir in the finely chopped cilantro.  Spoon the Pork Chili into bowls.  Garnish with crumbled queso fresco, sliced radishes, lime wedges and cilantro sprigs.

Johnny Horn, Host of Preachin' The Blues

New Mexico Red Chile by Johnny Horn

The culture of New Mexico is unique in the world. I have folks there and have fallen in love with the place. The food is a mixture of Spanish, native, Mexican and anglo influences, and the question before most meals is "Red or green chile?". Visitors ask "Which one is hotter?", but it's not that simple. I'm drawn to the smoky taste of red chile, and here is a recipe I tweaked that captures the earthy essence of New Mexico.


  • 2 lbs. pork, chicken or beef
  • 12 cloves garlic
  • 1 cup flour
  • 10 tablespoons mild ground red chile (fresh from market or Los Chileros mild red)
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 6 cups stock 
  • 1 cup beer (Mexican lager)
  • salt 
  • Oil


  1. Cube and brown meat in oil.
  2. Add crushed or finely chopped garlic.
  3. Add spices.
  4. Make a slurry with the flour and a cup of the stock.
  5. Add beer and stock.
  6. Stir in slurry mixture.
  7. Bring to a boil and simmer, stirring often.

Serve with Spanish rice and/or beans, homefries, cornbread...

Cheryl Waters, Host of The Midday Show

Dark Chocolate Pot De Cremes (Adapted from The New York Times)

I have a well-known weakness for chocolate. I've wanted to make these rich and creamy chocolate pots for years and finally made them for my birthday in January. They were so delicious. I ate all 4 of them—over 4 days, not all in one day, although I was tempted. I was surprised and delighted at how easy they were to make. I've made them 2 times since, making only a half recipe (only 2 pots). Super quick and easy. And, yum!! If you make them, let me know what you think.

4 servings


  • 1-1/2 cups heavy cream
  • 1/2 cup whole milk
  • 4 oz bittersweet (70%) chocolate
  • 4 egg yolks
  • 3 Tbsp sugar
  • 1/8 tsp kosher salt
  • creme fraiche or whipped cream, for serving


  1. Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
  2. In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
  3. Pour mixture into 2- to 4-ounce espresso cups or ramekins. Set cups or ramekins in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use fork or a toothpick to prick holes in foil.
  4. Bake until edges are lightly set, lifting foil to check, but center it still jiggly - it will continue to set as it cools - 30-35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate for at least 3 hours before serving with creme fraiche or whipped cream. 
  5. Here's another quick and easy recipe I've been making a lot during the past few months. Super yummy and healthy and packed with protein.

Here's another quick and easy recipe I've been making a lot during the past few months. Super yummy and healthy and packed with protein.

From Cook & Move For Your Life by Fred Hutchinson

  • 2 cups chopped kale leaves 
  • 1½ cups cooked Quinoa (1/2 cup dry cooked in 1 c water makes 1½ cups cooked) * It's nice if quinoa is just cooked and warm when you mix it in so it softens the kale a little bit and the salad is slightly warm. But, you can use already cooked, chilled, quinoa too.)
  • 1 cup edamame beans, thawed 
  • ½ cup chopped roasted almonds 
  • ½ cup roughly chopped dates 
  • 2 tablespoons chopped fresh mint (I use 4 tablespoons cuz I love the flavor of the mint in this dish)
  • 2 tablespoons chopped red onion or the tops of green onions, if you are sensitive to raw onions like me. 

For the Vinaigrette (Add all ingredients to a jar and shake . Pour over above ingredients and mix)

  • 2 tablespoons Dijon mustard 
  • Sea salt and freshly ground black pepper, to taste 
  • 3 tablespoon white wine vinegar 
  • 6 tablespoons extra virgin olive oil 
  • 1 tablespoon cold water

Alex Maberry, Sales Representatitve

One-Sheet Wonder

No need to walk 500 miles with this healthy recipe. It’s Unbelievable, Oh! No burden, no problem - an easy meal for any day of the week. The blast of flavors will knock you down, but you’ll get up again.


  • 1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
  • 1 pint grape tomatoes, halved (about 2 cups)
  • 1 small red onion, peeled, quartered and cut into 2-inch wedges
  • 1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
  • 3 tablespoons olive oil, plus more for serving
  • 1 teaspoon ground cumin
  • ½ teaspoon red-pepper flakes
  • salt and black pepper
  • 2 (6 to 8 ounce) blocks feta, cut into 1-inch slices
  • Cooked orzo or farro, for serving
  • ½ cup fresh basil or cilantro leaves, roughly chopped (optional)


  1. Preheat oven to 400 degrees.
  2. Prepare vegetables, Toss with olive oil and spices and arrange in a single layer on sheet pan.
  3. Carefully nest blocks of feta in the middle of the pan.
  4. Roast for 15-20 mins, stirring halfway through, but leave the feta in place.
  5. Serve over orzo or farro, drizzle with olive oil, squeeze of lemon, and garnish with fresh herbs

Bonus Dessert! 

A family recipe dating back to 1979. Eating a few of these mini chocolate chip pumpkin muffins will make today the greatest day you’ve ever known. Ava Adore them tonight, tonight.


  • 1 + 2/3 cups all-purpose flour
  • ¾ cup sugar
  • 1 cup of mini chocolate chips
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 large eggs
  • ¾ cup canned pumpkin
  • ½ cup melted butter
  • ¼ cup milk
  • ½ tsp vanilla extract


  1. Preheat oven to 350 degrees
  2. Mix dry ingredients in large bowl (flour, cinnamon, baking soda, baking powder, salt)
  3. Mix wet ingredients in separate bowl and slowly add to the dry mix (butter, milk, eggs, pumpkin, vanilla)
  4. Stir to combine into muffin batter
  5. Add mini chocolate chips and fold to combine
  6. Grease mini muffin pan (2 ½ inch cups)
  7. Pour in batter evenly to fill (makes about 24 mini-muffins)
  8. Bake at 350 degrees for 15 mins

Deane Sienega, Account Executive & Sponsorship Manager

Grandma Sienega's Meatball Soup (Albondigas)

‘Albondigas’ means meatball in Spanish, and this Mexican Meatball Soup is one of those family dishes that everyone makes a little differently. My grandmother made this for her family, and my mom got the recipe from her and made it for us, just the way my dad liked it. This basic soup was our favorite thing growing up, and we made it every year on Christmas morning. It’s the ultimate comfort food and if you spice it up enough, I swear it cures what ails you! Salud!


  • 2  Qts. Fat free Swanson’s chicken broth
  • 16oz. container deli fresh salsa(medium hot)
  • Salt
  • Pepper
  • ¼  C. Masa Harina (available in most supermarkets in the flour section – don’t skip this!
  •  ½ C. water
  • 1 ½  lbs. ground sirloin/ or ground turkey
  • 1/3 C. uncooked long grain white rice
  • 1 - 4oz. can diced green chiles (mild), draine
  • 1   medium tomato, seeded and finely diced
  • 1 small onion, finely diced
  • 1 tsp.  ground cumin
  • 6 medium russet potatoes, cut into 1 ½ inch cubes
  • 1  Tblsp. fresh, chopped  cilantro


  1. In a large kettle, or stock  pot, combine the chicken broth with ¼ C. salsa. Bring to a high simmer, salt and pepper to taste.  Mix Masa Harina and water in a small bowl, and set aside.
  2. Break up the ground meat into a large bowl, add the rice, chiles, tomato, onion,and cumin.  Also add 1 tsp. salt  ½  tsp. pepper.  Mix thoroughly.  With clean hands, roll meat into little meatballs, one by one, and gently drop into the simmering broth.
  3. While the meatballs are simmering (about 20 minutes), peel  and cube the potatoes.  Add the potatoes to the soup and simmer, uncovered until potatoes are just fork tender, about 15 minutes.  Add the Masa mixture to the simmering broth to the thickness you like.
  4. If the broth is not  thick enough, add more Masa, water mixture. Just before serving, add the fresh cilantro.  
  5. Serve with warm tortillas, and the remaining salsa on the side.  

Rebecca Denk, Director of Finance & Human Resources


After I became a vegetarian in the early 90's, The Moosewood Cookbook became a recipe bible for me and spanakopita is one of my favorites.  After Radiohead's OK Computer came out in the later 90's, it also became one of my favorites and I would play it while perfecting this recipe....

(Courtesy of The Moosewood Cookbook, adapted ever-so-slightly)

Yields: About 8 servings



  • 2 Tbs olive oil 
  • 2 cups minced onion
  • 1/2 tsp salt
  • 1 tsp oregano
  • 1 tsp basil
  • 2.5 lbs fresh spinach, stemmed and finely chopped (or 2.5 lbs frozen organic spinach)
  • 5 medium cloves garlic, minced
  • 3 Tbs flour
  • 2 to 3 cups (packed) crumbled feta cheese (about 1 lb)
  • 1 1/4 cup cottage cheese
  • Black pepper, to taste
  • 1/3 to 1/2 cup olive oil, for the filo
  • 1 lb filo pastry leaves (approx. 20 leaves) -- thoroughly defrosted 


  1. Preheat oven to 375 F. Oil a 9 by 13 inch baking pan.
  2. Heat 1 Tbs olive oil in a Dutch oven. Add onion, salt, and herbs, and sauté for about 5 minutes, or until the onion softens. Add spinach, turn up the heat, and cook, stirring, until the spinach wilts (5 to 8 minutes). Stir in the garlic.
  3. Sprinkle in the flour, stir, and cook over medium heat 2 to 3 more minutes. Remove from heat.
  4. Mix in the cheeses. Taste to correct seasonings, adding lots of black pepper (and some salt).
  5. Place a sheet of filo in the oiled pan, letting the pastry edges climb up the sides. Spray lightly with oil (Mr. Misto is great for this!) and add another sheet. Keep going until you have a pile of 8 oiled sheets. Add half the filling, spreading it to the edges, then repeat with 8 more sheets of oiled filo, followed by the remaining filling. Layer the rest of the filo over the filling, spraying oil in between. Oil the top, tuck in the edges, and bake uncovered for about 45 minutes or until golden and crispy (sometimes it's been closer to an hour). Cut into squares and serve hot or warm. 

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