Rhubarb rocks the tongue with its tartness, but you can make it more perky than punchy with this recipe for coffee cake with orange-rhubarb compote.
When life gives you nettles, eat them.
Recipe courtesy Sabrina Tinsley of La Spiga
Recipe courtesy Brian Scheehser of Trellis Restaurant
Seattle Met exclusive recipe courtesy Neil Robertson of Canlis
Seattle Met exclusive recipe courtesy Franz Gilbertson of Honoré Artisan Bakery
Seattle Met exclusive recipe courtesy Lucy Damkoehler of Taste Restaurant
Seattle Met exclusive recipe courtesy Dana Cree of Poppy
Recipe courtesy Daniel Ahern
Inside the world of Washington’s least-celebrated crop.
Recipe courtesy Leslie Mackie of Macrina Bakery
Recipe courtesy Kevin Davis of Steelhead Diner
If you want to try Washington’s best bivalve, grab a bucket and head to the beach.
Recipe courtesy Rachel Yang of Joule
The stinking rose sprouts a fresh look (and taste) for spring.
Recipe courtesy Eric Banh of Monsoon
Recipe courtesy Jerry Traunfeld of Poppy
With fresh chickpeas, it’s what’s inside that counts.
Recipe courtesy Molly Moon Neitzel of Molly Moon’s Homemade Ice Cream
Local beekeepers work to keep hives alive.