These are humble-looking cookies, but once people try them, they can’t resist the slightly crunchy-chewy edge and crust that surround the fluffy, light, slightly sweet...
Part of the problem lies in the whole idea of salt measurements: What’s the difference between a pinch and a dash?
MACE BLADES ARE the prettiest spice, something between a chanterelle at its moment of glory and a heap of curly pencil shavings, and for reasons...
Formerly little-known Pellegrinis and Rockwells are the magical beans Seattle food nerds can’t do without VIEW
A modest little bean known as the Pellegrini had earned an outsized reputation in Seattle’s food-nerd underground.
Try this recipe for a bourbon pecan pie that remains a family favorite, amid changing times.
Combine 70 recipes from 30 global contributors and you get one cookbook that tells the story of these immigrants' quests to begin new lives in...
‘The Pacific Northwest Seafood Cookbook’ celebrates sustainability with affordability tips and zero-waste recipes VIEW
Try Naomi Tomky’s crispy-skin Halibut Chicharrones; they take just a little prep and an uncomplicated fry that doesn’t use a ton of cooking oil.
Meg Maggie Margaret chocolates is the name of the company run by Margaret Savas, who formerly worked for Fran's Chocolates, but is now making a...
If you’re familiar only with the standard grocery-store Asian pear, you’re in for an exciting surprise — or 12 — with Rockridge’s distinct cultivars VIEW
Try this recipe for Chojuro Butterbeer (with or without rum).
Lessons, laughter, love — and fruity galettes — fill the kitchen as a budding baker is coached through her 1st pie crust
Our new Taste writer, Jill Lightner, pairs with a young friend to bake desserts on their summer vacations.