About Renee Erickson | Jess Thomson

Renee Erickson | Jess Thomson

Renee Erickson owned her first restaurant at age 25. Today, she runs five Seattle restaurants: Boat Street Café, Boat Street Pickles, The Walrus and the Carpenter, The Whale Wins, and the Narwhal Oyster Truck. Her recipes have also been featured in The Wall Street Journal, Bon Appétit, and Food & Wine. Jess Thomson is a Seattle-based freelance writer and cookbook author who has written for Sunset, Cooking Light, and Edible Seattle, among other outlets. A Boat, a Whale & a Walrus is their first cookbook together. @chefreneeerickson @jessthomson

Four people eating raw oysters with mignonette sauce.

Raw Oysters With Mignonette Sauce

Oysters. Mignonette. Friends. Champagne. And these shucking instructions. That’s all you need for the best oyster experience ever.

  • Quick Glance
  • 5 M
  • 5 M
  • 4
A spoon resting in a glass baking dish of peach cobbler, plus a helping of peach cobbler on a decorative plate.

Peach Cobbler

“The finest peach cobbler that I have ever, or will ever, eat.” “WOW!” “An 11 out of 10.” “Magical.” That’s what folks are saying about this crazy easy peach cobbler.

  • 30 M
  • 1 H, 45 M
  • 56
Half of a molasses spice cake on a silver platter with a serrated knife lying beside it.

Molasses Spice Cake

This molasses spice cake recipe is made with cinnamon, ginger, mustard, candied orange peel, and a sweet syrup glaze.

  • 50 M
  • 1 H, 50 M
  • 8