Try this seasonal Grilled Rhubarb with Paunchy Elephant's tangy BBQ sauce VIEW
Renton-based Paunchy Elephant, a Social Purpose Corporation, produces organic lemonade, iced tea and barbecue sauce (which is heavenly on grilled rhubarb).
Jill Lightner
Try this shiratama dango recipe from the owner of Mitten Sweets & Coffee VIEW
After culinary school in Kyoto and training from a French pastry chef, the owner of Mitten Sweets & Coffee pairs French techniques with Japanese ingredients.
Making a case for letting food chill between cooking it and eating it
The case for letting food chill before eating it: intertwined flavors, textural goodness, a palate that's happy for a break and less last-minute dinner stress.
Take a crack at these effortlessly eggless Dark Chocolate Fudgy Brownies VIEW
The substitutions in Mimi Council's new cookbook, "Effortless Eggless Baking," aren't difficult to find, complicated to construct or universally expensive.
Make your own stone-ground hot chocolate — and be prepared to whisk VIEW
For making great hot chocolate at home, you need patience, not special equipment, whether you're using stone-ground chocolate or a smooth, modern version.
These Cottage Cheese Butterhorns move beyond the diet-plate stereotype
At one point, cottage cheese was as common in baked goods as yogurt is today, and lots of nostalgic bloggers are reviving their grandmothers' cherished...
This Eggplant Spice Cake builds on the trend of riffing on banana bread
Whoever first thought to use rotting bananas in a cake deserves a statue, as banana bread still inspires us to turn our use-it-or-lose-it produce into...
Subtle table grapes are mightily appealing, fresh or roasted
What makes a grape a table grape? As a general rule, it's not about flavor, only thinner skins and smaller seeds than those used for...
Induction 101: A Q&A on our Taste writer’s sizzling cooktop crush
After confessing to a crush on her induction range, Taste writer Jill Lightner was flooded with questions. Here are her answers to some of the...
If you think you don’t like rye, it’s time to try this Ginger Rye Shortbread
If you associate rye flour only with flavors of molasses and caraway, take another look. Plus, it's very low protein, so it bakes somewhat like...