Washington, the nation’s largest sweet-cherry producer, accounts for 75 percent or more of the Northwest cherries. The association derives its figures from a staff of field representatives who communicate with growers and make periodic seasonal updates.
Corn, bacon, jalapeño peppers make for an exciting mix on the grill.
One of downtown’s better sushi deals.
You can always go to the store and buy the stuff that comes in a plastic jar. But why use the store-bought products when you can make them all yourself?
These ribs hit the grill for a low and slow afternoon over indirect heat.
An interview with reality-TV contestant Amanda Saab, who has made it to the final rounds of Fox’s home-cooking competition “MasterChef.”
Grilling juicy, well-cooked chicken breasts involves three basic steps: pounding the breasts to even out the thickness, marinating them aggressively with salt and aromatics, then grilling them hot and fast.
CARNEROS, Calif. (AP) — The growing appetite for truffles is feeding demand for dogs trained to sniff out the pungent fungus prized by chefs and foodies. As more landowners plant orchards in hopes of harvesting truffles, more dogs are being trained to detect the earthy delicacies, which take several years to ripen on tree roots...
Digging clams and cooking them on the beach instilled in chef Brendan McGill a love of Bainbridge Island and inspired him to return and open his restaurant, Hitchcock.
Grapevine columnist Andy Perdue has recommendations for everything from elk tenderloin to that campfire staple, s’mores.