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.
Julien Perry's book “Washington Wine + Food, The Cookbook" pairs 40 wineries with a chef who contributed recipes matched to specific wines.
AFTER SCANNING SOME of what’s for sale at Kuzma’s Fish Market in Edmonds — kasuzuke black cod and saba in the fish case; whole kinki on ice;...
Ballard butcher shop Beast and Cleaver works with small local farms and purveyors to source whole animals, isolating individual muscles and marketing unique cuts.
The Cottage at Blue Ridge has become a sort of local phenomenon: A bread popup launched last summer in the Edmonds enclave of Perrinville, that...
MOST PEOPLE HAVE a taste or treasured recipe that zip lines them back in time to their mother’s or grandmother’s or favorite aunt’s kitchen. One memory...
