Make The Flora Bakehouse’s Kimchi Blue Cheese Scones VIEW
There's a lot to like about The Flora Bakehouse, starting with the delicious pastry selection. The Kimchi Blue Cheese Scone, made with the Bakehouse's own...
Jill Lightner
‘The other white meat’ doesn’t have to be a dry slab — here’s how to make a tasty pork steak VIEW
Whether from my neighborhood butcher or a chain grocery store, blade steaks cost substantially less per pound than other chops, and they cook beautifully on...
You can’t beat absurdly sweet Tulameen raspberries, but you can turn them into this ideal dessert
A fool is a great way to serve these absurdly sweet berries. Fool is nothing more than berries and whipped cream — like a shortcake,...
Cakes, trees and much more for this specialty shop in the works
Co-owner Alison Odowski is the first to admit it's a lot. It's hard for those outside the industry to comprehend the recent realities of restaurant...
Welcome spring with this quick and crispy recipe for Snap Peas with Mint and Feta
This recipe for Snap Peas with Mint and Feta involves just enough effort to merit being called a salad. With all its simplicity, it feels...
How Lowrider Cookie Company bakes up sweet treats for the Seattle area and beyond VIEW
Lowrider Cookie Company had to find ways to survive after the pandemic caused catering and wholesale to evaporate. As delivery and shipping took off, the...
Make perfect loaves, dough and pastries with King Arthur Baking Company’s updated cookbook VIEW
The King Arthur Baking Company's cookbooks excel at blending art and science to teach baking principles. Its latest book, "The King Arthur Baking Company’s All-Purpose...
This adaptable, 1,000-year-old recipe for cholent cooks slowly for contemporary comfort VIEW
There are many ways of making cholent, as long as the ingredients hold up to lengthy cooking. Grains like wheat berries and spelt work, as...
Boiled peanuts are a staple snack around the world, but new flavor combos lead to uncommon delights VIEW
Boiled peanuts offer tender and cozy peanut simplicity. They're eaten all over the world, but this Taiwanese recipe using star anise adds something special.
How to know when to toss your spices — and which ones to use for these Brown Butter Spiced Shortbread cookies
The new speculaas spice blend at Melissa Aaron's The Kitchen Imp is so fantastic, Taste writer Jill Lightner developed this Brown Butter Spiced Shortbread cookie...