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.
Hazelnuts, almonds and pistachios all work. The key is to blend them well enough to turn them from crunchy nuts to dreamy spreads.
Our new series profiles restaurants worth a road trip. Today we visit an amazing French restaurant in Olympia run by Justin and Zoe Wells.
Julia Child, James Beard and Pacific Northwesterners agree that our local crab is king. And the dead of winter is when it’s at its magical...
At Hot Cakes, Autumn Martin makes caramel sauce that’s darker and smokier than the stuff you buy at the grocery store.
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...
Spherification? Molecular gastronomy? It sounds tricky but tastes great.
Orgeat is perfect for many varieties of dessert cocktails.
Seattle Times restaurant critic Providence Cicero reveals her 10 favorite new restaurants she reviewed this year.
Neighborly gatherings featuring locally grown, seasonal ingredients help others learn about the joy of cooking.