CeCe Sullivan | The Seattle Times

May 7, 2008 at 12:00 am

Making a Dutch Baby pancake is child’s play

What is it that turns four ordinary ingredients — butter, eggs, milk and flour — into such a regal creation as the Dutch Baby...

April 23, 2008 at 12:00 am

Sur la Table produces its first in a series of cookbooks

Sur la Table has produced its first in a series of cookbooks, "Things Cooks Love: Implements, Ingredients and Recipes." Two other books will be published...

April 23, 2008 at 12:00 am

“The Splendid Table” book is as magical as the radio show

In "The Splendid Table's How to Eat Supper," Lynne Rossetto Kasper and Sally Swift have given us a gem of a book that matches the...

April 9, 2008 at 12:00 am

Surf our salad bar of ideas and pack your own lunch

There's no such thing as a free lunch. A simple takeout sandwich can be at least $5. Add a drink for $1.50, then multiply it...

April 2, 2008 at 12:00 am

The secrets of intriguing Indian spices

The culinary traditions of India bring to mind seductive aromas and mysterious flavors. What, for instance, is that elusive taste in the...

March 19, 2008 at 12:00 am

Peeps book has recipes and crafts

The Peeps show arrives just as the first buds of golden forsythia begin to blossom. Chorus lines of brightly colored chicks and bunnies...

March 12, 2008 at 12:00 am

Chicken to crow about

"Not chicken again! " It's a common complaint aimed at the ever-present boneless and skinless chicken breast found on the dinner table. Fair enough. But...

February 20, 2008 at 12:00 am

Figs? Go figure: They’re even better dried

So many luscious words have been written in homage to the fresh fig, with its rich history and symbolic ties to abundance and fertility...

February 13, 2008 at 12:00 am

Guys’ guides to real home cooking

Giving your partner chocolate and roses is a fine gesture on Valentine's Day, but the real secret to the heart of another is a home-cooked...

January 23, 2008 at 12:00 am

Spud spirit: Dig it in 2008!

The common potato has a history of transcending its humble roots, achieving lofty heights in dishes such as a melt-in-the-mouth Gratin Dauphinois...