The sugar and water bake into a crisp, shiny, crackly top layer—a bit like the torched lid of a crème brûlée.
for their nautical aesthetic and thoughtful, distinctive food—neighborhood spots that source local oysters and make you feel like family. Her cookbook brings the same vibes to the home kitchen; published in 2014, it’s a little French and a lot Pacific Northwest, divided into menus for celebrations like a fall pickling party and a relaxed Sunday brunch.
The sugar and water bake into a crisp, shiny, crackly top layer—a bit like the torched lid of a crème brûlée. . “It’s different: not smushy or doughy like a biscuit cobbler,” she says by way of explanation. “It has the right ratio of fruit to topping. And of course that crunch!”
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