“Sunday braise in Grandma’s cast iron.”
A VIP invitation
Dianne saved
you a seat.
These are the dinners on repeat at my house.
Shop Dianne’s PicksA note from Dianne
“I cook a couple of nights a week, so every dinner has to count. Wild Alaskan black cod is my standby. I hope these become your easy wins too.”
Dianne Shaffer
People Support, Crowd Cow
- Sourced with careWe show you which farm each cut comes from.
- Delivered frozenPacked with dry ice and shipped straight to your door.
- No membershipOrder once, or as often as you like.
Northwest table
Dianne’s Picks
Ten I buy for my own kitchen, from wild Alaskan black cod to Spanish jamón.
“My go-to seafood, miso-glazed for two.”
“Paper-thin slices for a crowd.”
“Wagyu on a Tuesday. Quick, rich, tender.”
“My old standby for wing night.”
“Steak night, with a warm spinach salad.”
Organic Free Range
Subscribable
$29.98
Organic Boneless Skinless Chicken Thighs
“My weeknight insurance policy.”
“Burger night, upgraded.”
“My most-ordered steak, by far.”
“Cured Ibérico for the cheese board.”
Fall at my table
From Dianne’s Kitchen
Dinners from my kitchen, plus a few from our test kitchen, all built from the cuts above.
“Chuck roast tacos with street corn.”Shop Wagyu Chuck Roast →
“Pok Pok fish sauce wings with fried garlic.”Shop Chicken Wings →
“Miso-glazed black cod for two.”Shop Black Cod →
“Sliced thin, with roasted shallots.”Shop Wagyu Denver Steak →
“Roasted with lemon and thyme.”Shop Chicken Thighs →
“Seared, rested, ready to slice.”Shop New York Strip →
“Fanned on slate before guests arrive.”Shop Jamón de Bellota →
“Medium-rare, every time.”Shop Flat Iron Steak →
Cook with confidence
Before you fire up the stove
Four short guides: crispy wings, a slow braise, Ibérico ham and a New York strip.
Wing night
Crispy oven wings, no fryer
A rack over a sheet pan at 400°F crisps the skin all over.
Read the guide
The slow braise
Braise a chuck roast until it falls apart
Red wine, vegetables and about three hours in the oven for a 3-lb roast.
Read the guide
Ibérico, explained
What 100% Ibérico acorn-fed really means
Purebred pigs finish on acorns, and the fat marbles through the muscle.
Read the story
Steak night
A steakhouse strip at home
Salt, pepper and high heat, then a five-minute rest.
Read the guide