Chef Sheena Eliz created dishes inspired by the Levant, yet each seemed utterly original. Eliz’s food can be as vivid as lightning, or as soft...
The common thread among all Girl Meets Dirt products is a sense of place: the San Juan Archipelago, and especially Orcas Island, where owner Audra...
Some Seattle businesses say wine clubs became integral to their pandemic survival. After a rough year and half, the wine club is a way to...
Bruce Miyahara came to cooking late, after a career as a public health professional. Miyahara began as a prep cook in 2017 and now, at...
Tired of low-paying restaurant shifts, chef Emme Collins started a private chef and catering business, and she discovered many people are willing to pay a...
Valley Farmstead is now a full-time business. The enterprise has grown without accumulating big debt and is almost completely vertically integrated, from breeding and feeding...
Eight Row co-owner/chef David Nichols and general manager Kate Willman lead Seattle meetings of Ben's Friends, a nationwide fellowship of recovering alcoholics who work in...
Spinasse chef Stuart Lane indulges his sweet tooth and ours with this recipe for Lemon Yogurt Cake with Caramel, Candied Pumpkin Seeds, Brown Butter Streusel...
Providence Cicero revisits her grandfather's recipe for Rabbit Cacciatore: a hunter-style dish with a simple sauce that could work for chicken, too.
Big Table, a nonprofit organization that began in Spokane in 2009, helps food and beverage employees. And their help is needed now more than ever.
