#HellaRice

Herschell Taghap’s Kinda-Sorta Chicken Piccata Recipe

An Italian classic, remade with Sichuan peppercorns.

09/29/2020 By Herschell Taghap Photography by Herschell Taghap

#HellaRice

Herschell Taghap’s Kimchi Buta Yaki Udon Procures Comfort from the Freezer

Pork belly, noodles, and kimchi make memorable weeknight dinners happen.

08/24/2020 By Herschell Taghap Photography by Herschell Taghap

Quarantine Cuisine

How to Cure Your Own Salmon

Because why the hell not?

07/09/2020 By Stefan Milne

Quarantine Cuisine

How to Properly Grill Vegetables

Skip the skewers.

07/02/2020 By Stefan Milne

Quarantine Cuisine

This Potato and Beet Salad Can Be a Main Course

A riff on a North German staple is actually quite nice in the Seattle summer.

06/24/2020 By Stefan Milne

Quarantine Cuisine

A Very Spring Asparagus Dish to Cook Now

Asparagus, anchovies, poached eggs, some edible flowers. Get to it.

05/22/2020 By Stefan Milne

Quarantine Cuisine

Forget Focaccia—Make Flatbreads

It is the easiest way to constantly have very fresh bread in your house.

05/15/2020 By Stefan Milne

Quarantine Cuisine

How to Make That Mushroom Toast You Loved in Restaurants

Mushrooms with cream over toast has been a sort of Seattle staple.

05/07/2020 By Stefan Milne

Quarantine Cuisine

It Is Time to Start Pickling and Fermenting

Pickling is easy as hell and a good way to preserve vegetables between infrequent shopping trips.

05/01/2020 By Stefan Milne

Truss Issues

Roasting a Chicken Is Not About Perfection

It’s about simple comfort.

04/24/2020 By Stefan Milne

Yeast Mode

Is Now the Time to Brew Your Own Kombucha?

With just a little coaxing, the tart drink basically makes itself.

04/23/2020 By Sam Luikens

Quarantine Cuisine

Tricks to Make Storage Vegetables Taste Good

Beets, cabbage, carrots, daikon—cooked right they can go stem-to-stem with delicate spring greens.

04/17/2020 By Stefan Milne

Quarantine Cuisine

Things I Learned Cooking Restaurant Staff Meals

Cooking family meals for a restaurant staff is a course in culinary MacGyvering.

04/10/2020 By Stefan Milne

Quarantine Cuisine

How to Revive Your Takeout Leftovers

Old fries, curry, a burger—they can be saved. Just step away from the microwave.

04/03/2020 By Stefan Milne

Quarantine Cuisine

3 Very Easy Recipes for Non-Cooks

Mushrooms over rice, a roasted carrot salad, upgraded toast—you can do it.

03/20/2020 By Stefan Milne

Legume Love

Here’s What to Make with All the Beans You Bought, Seattle

Because there's only so much chili you can eat.

03/10/2020 By Stefan Milne

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

Critic's Notebook

The Famous Recipe for Chocolate Mousse Made of One Ingredient

Oh, how I love picking up molecular gastronomy tips from helpful waiters.

04/15/2013 By Kathryn Robinson

Book Club

Pike Place Recipes: 130 Ways to Eat the Market

Local food writer Jess Thomson’s forthcoming cookbook weaves market history and behind-the-scenes exploration into a culinary paean.

03/27/2012 By Anne Larkin

Cooking and Entertaining

Fourth of July Recipes From Seattle Chefs

Eight pro dishes to help you please everyone at the picnic.

06/28/2011 By Jessica Voelker