Local, seasonal, organic? Seattle food pioneer Mark Musick has been preaching it all for four decades.
Rebekah Denn, two-time winner of the James Beard Award, writes about food for several local and national publications.
Soup-swap parties are simple: Make and bring your soup, and take home everyone else’s leftovers.
This super-versatile pressure cooker lives up to a lot of its promises.
Trendy ‘riced’ cauliflower substitutes in healthier versions of everything from pizza crust to fried rice.
Yes, you can buy ingredients to cook with at home. But the University District Farmers Market is also a great place to eat right then...
You can order this noodle-rich broth almost anywhere in Seattle, but there are oodles of benefits to cooking it yourself.
‘Loved’ the fruitcake? Good, because you’re getting it again next year. And every year after. | Taste
Be careful what you wish for. Telling well-meaning family members you enjoyed a certain dish means they’re going to associate it with you. Forever.
Don’t miss the duck sandwich at this farm-to-table cafe in Phinney Ridge.
The hummus you can make at home is just as good as the stuff from the store. But if you’re willing to put in the...
“Edible City,” the new exhibit at the Museum of History & Industry, contains many lessons about food — including how our geography defines, and continues...