Critic's Notebook

5 Ways to Cook Asparagus

Peter Miller’s lunch cookbook now has a dinnertime companion.

05/01/2017 By Kathryn Robinson

Best Italian Food

Mike Easton's Guide to Pasta

The chef behind Pioneer Square pasta temple Il Corvo breaks pasta into four categories—handmade, extruded, laminated, and stuffed.

01/26/2017 By Allecia Vermillion Photography by Sara Marie D’Eugenio

Ultimate Hawaii Guide

How to Make A Hawaiian Mai Tai—From an Expert

A Hawaiian bartender breaks down the classic tropical drink.

12/20/2016 By Ethan Chung

Marijuana

You Put Your Weed in It

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

07/01/2014 By James Ross Gardner

The Northwest Flavor Issue

Farmers Market Finds with Cult Followings

Produce so incredible, it has its own fan base.

07/01/2014 By Caroline Ferguson

Article

Traditional Yakitori Sauce

Recipe by Harold Fields, of Umami Kushi

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.

04/22/2011

Article

Roast Beef and Mashed Potato Hand Pies from Scratch

Recipe courtesy Piper Davis, Grand Central Bakery

12/27/2010

Article

Chocolate Ganache Hand Pies

Recipe courtesy Piper Davis, Grand Central Bakery

12/17/2010

Article

Sweet Cranberry Hand Pies with Candied Orange Peel

Recipe courtesy Piper Davis, Grand Central Bakery

12/17/2010

Article

Sauteed Greens and Caramelized Onion Hand Pies

Recipe courtesy Piper Davis, Grand Central Bakery

12/17/2010

Article

Rough Puff Pastry

Recipe courtesy Piper Davis, Grand Central Bakery.

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.

12/13/2010 By Jess Thomson

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.

12/13/2010

Article

Pregame Pig Out

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

10/11/2010 By Jess Thomson

Article

You Can't Give It Away

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

08/19/2010 By Jess Thomson

Food Lovers' Guide

How To Sous Vide at Home

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

07/19/2010 By Judy Naegeli

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.

07/19/2010 By Surly Gourmand

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.

06/16/2010 By Jess Thomson

Article

Fried and True

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

05/11/2010 By Jess Thomson