You Can't Give It Away

Too much zucchini? Bake it into bread.

By Jess Thomson

How To Win Friends and Punish Enemies (By Making Bacon)

By Surly Gourmand

Salad Days

A perfect opener for a summer dinner party, Bastille’s green salad is a fresh take on a French classic.

By Jess Thomson

Fried and True

Monsoon’s crispy imperial rolls are like spring rolls, only deep fried, and thus better.

By Jess Thomson

Let Them Eat Brioche

Buttery-sweet brioche is a staple at any boulangerie worth its salt—this recipe from Columbia City Bakery owner Evan Andres is the French classic at its best.

By Jess Thomson

Ginger Beer Is the Bomb

Homemade brew makes for delicious cocktails. Just be sure it doesn’t explode first.

By Christopher Werner

Oysters a la NOLA

Northwest Oysters are right at home inside Steelhead Diner's easy-to-make, New Orleans–style po'boys.

By Jess Thomson

What a Crock

Delicious, yes. Inimitable? No way. Here’s how to make Artisanal’s French onion soup at home.

By Jess Thomson

Home on the Range Holiday Dinner

thanksgiving planner

By Gabriel Claycamp

Maple-Glazed Brussels Sprouts with Bacon and Candied Pecans

Puree Blanc

Molasses Red-Eye Gravy

Braised Turkey Legs with Sour Cherries and Hazelnuts ‘en Crepinette’

Applewood-Smoked Turkey Breasts

Blueberry Crisp

Courtesy Chef Sara Naftaly of Le Gourmand

Braised Hanging Tender with Ginger

Gooseberry Chutney

Recipe courtesy Matt Costello of the Inn at Langley

Spring Pea and Halibut Salad

Recipe courtesy Dalis Chea of Herban Feast Catering and Fresh Bistro

Celery Root Soup

Recipe courtesy Maria Hines of Tilth

Chicken with Cherry-Wheat Berry Stuffing

Recipe courtesy Kelly Gaddis of Porcella Urban Market

Coffee Cake with Orange-Rhubarb Compote

Recipe Courtesy Dana Cree of Poppy

Pasta with Nettles and Sausage

Recipe courtesy Sabrina Tinsley of La Spiga

Roasted Pear, Pea and Mint Relish with Carrot and Fennel Soup

Recipe courtesy Brian Scheehser of Trellis Restaurant

Chocolate Raspberry Financier

Seattle Met exclusive recipe courtesy Neil Robertson of Canlis

Gâteau St. Honoré

Seattle Met exclusive recipe courtesy Franz Gilbertson of Honoré Artisan Bakery

Chocolate Espresso Ravioli with Cranberry Sorbet

Seattle Met exclusive recipe courtesy Lucy Damkoehler of Taste Restaurant

Blue Cheese Ice Cream with Streusel and Compote

Seattle Met exclusive recipe courtesy Dana Cree of Poppy

Rosemary Crackers

Recipe courtesy Daniel Ahern

Oatmeal, Apricot, and Pecan Cookies

Recipe courtesy Leslie Mackie of Macrina Bakery

Razor Clam Chowder

Recipe courtesy Kevin Davis of Steelhead Diner

Asparagus with Green Garlic and Duck Egg

Recipe courtesy Rachel Yang of Joule

Vietnamese Pork Belly

Recipe courtesy Eric Banh of Monsoon

Poppy Chickpea Salad

Recipe courtesy Jerry Traunfeld of Poppy

Molly Moon's Honey-Orange Sorbet

Recipe courtesy Molly Moon Neitzel of Molly Moon’s Homemade Ice Cream

Yes We Cran

Choosing bog berries means voting with your dollar.

By Jess Thomson

Kumquat-glazed Duck Breast

Recipe courtesy Chef Kerry Sear of Art Restaurant and Lounge