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Displaying articles 1 - 20 of 63 in total

The Northwest Flavor Issue

You Put Your Weed in It

Meet three people pushing the limits of Seattle’s new, tasty, and legally dubious frontier of marijuana edibles.

  • By James Ross Gardner
  • Published 07/01/2014

The Northwest Flavor Issue

Farmers Market Finds with Cult Followings

Produce so incredible, it has its own fan base.

  • By Caroline Ferguson
  • Published 07/01/2014

Article

Traditional Yakitori Sauce

Recipe by Harold Fields, of Umami Kushi

  • Published 06/24/2011

Recipe

Grilled Pork Ribs with Corn and Apricot Salsa

A recipe for Grilled Pork Ribs with Corn and Apricot Salsa courtesy of Chef Joseph Conrad, of Ventana and Twist restaurants in Seattle.

  • Published 04/22/2011

Article

Roast Beef and Mashed Potato Hand Pies from Scratch

Recipe courtesy Piper Davis, Grand Central Bakery

  • Published 12/27/2010

Article

Chocolate Ganache Hand Pies

Recipe courtesy Piper Davis, Grand Central Bakery

  • Published 12/17/2010

Article

Sweet Cranberry Hand Pies with Candied Orange Peel

Recipe courtesy Piper Davis, Grand Central Bakery

  • Published 12/17/2010

Article

Sauteed Greens and Caramelized Onion Hand Pies

Recipe courtesy Piper Davis, Grand Central Bakery

  • Published 12/17/2010

Article

Rough Puff Pastry

Recipe courtesy Piper Davis, Grand Central Bakery.

  • Published 12/17/2010

Article

Palm Pielets

Individually sized “hand” pies are suddenly showing up in bakeries all over Seattle. Piper Davis of Grand Central Bakery shares a recipe for roast beef and mashed potato hand pies.

  • By Jess Thomson
  • Published 12/13/2010

Slideshow

Slide Show: Palm Pielets

Individually sized “hand” pies are suddenly showing up in bakeries all over Seattle. Piper Davis of Grand Central Bakery shares a recipe for roast beef and mashed potato hand pies.

  • Published 12/13/2010

Article

Pregame Pig Out

Tips for scoring a culinary touchdown while tailgating from Skillet’s Josh Henderson.

  • By Jess Thomson
  • Published 10/11/2010

Article

You Can't Give It Away

The best zucchini bread recipe in town, courtesy Essential Baking Company.

  • By Jess Thomson
  • Published 08/19/2010

Food Lovers' Guide

How To Sous Vide at Home

Scott Heimendinger, aka Seattle Food Geek, on how to cook sous-vide foods at home.

  • By Judy Naegeli
  • Published 07/19/2010

Food Lovers' Guide

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

The Surly Gourmand of surlygourmand.blogspot.com on his recipe for home-cured bacon.

  • By Surly Gourmand
  • Published 07/19/2010

Article

Salad Days

A perfect opener for a summer dinner party, Bastille’s green salad is a fresh take on a French classic. Recipe courtesy of chef Shannon Galusha, and combines a variety of fresh greens with a hazelnut vinaigrette for an easy four-step prep.

  • By Jess Thomson
  • Published 06/16/2010

Article

Fried and True

Here’s how to make Monsoon’s crispy imperial rolls—like spring rolls, only deep fried, and thus better.

  • By Jess Thomson
  • Published 05/11/2010

Article

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
  • Published 03/16/2010

Article

A Cherry on Top

Mike McSorley, the bar manager at Naga Cocktail Lounge at Chantanee restaurant, shares a recipe for homemade maraschino cherries so you can give your carefully crafted cocktails the garnish they deserve.

  • By Jessica Voelker
  • Published 03/15/2010

Article

Ginger Beer Is the Bomb

Homemade ginger brew makes for delicious cocktails. Seattle bartender Jamie Boudreau shares recipes and tips.

  • By Christopher Werner
  • Published 01/25/2010
Displaying articles 1 - 20 of 63 in total