It’s got an amazing Puget Sound view. It’s open only three nights a week. And you’ve probably never heard of it.
Cooking up the flavor of the Northwest with imagination, creativity and a bounty of great recipes.
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.
You probably don’t have the secret ingredient for Seattle’s best French onion soup sitting in your larder, but you can get very close. Also: a...
Seattle chef Matt Dillon’s kelp broth, or dashi, is a secret ingredient at his restaurants.
A Seattle chef shares how to make these simple, delicious chickpea-flour pancakes from Italy | Taste
San Fermo chef Sam West tinkered the temperament out of farinata, pancakes from Liguria.
Alfajores, tea cookies made with dulce de leche, are loved in Latin America (and everywhere else) | Taste
A trip to Patagonia provided plenty of thrills, and a recipe for alfajores.
The little birds were big in the ’80s (and the ’50s!), but they’re not exactly what they seem.
‘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.
Hazelnuts, almonds and pistachios all work. The key is to blend them well enough to turn them from crunchy nuts to dreamy spreads.
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