The owners of Boldly Grown fill a delicious niche with unusual types (and sizes) of organic fall and winter squash
Many kinds of squash work for this recipe for Roasted Winter Squash Salad with Warm Cider Vinaigrette.
Rebekah Denn
Rebekah Denn, two-time winner of the James Beard Award, writes about food for several local and national publications.
Millet is getting some serious attention from cooks, brewers and researchers as it makes its way from the bird feeder to the menu (and the beer mug)
Try this resilient, nutritious grain in Jess Thomson’s recipe for scrumptious Cinnamon-Coconut Chocolate Chunk Cookies.
The new owners of Byen Bakeri elevate the concept of ‘hygge,’ along with memorable Scandinavian pastries VIEW
Rachel Antalek and Larry Walsh are on an adventurous, if unexpected, Nordic track.
A Brownie’s mom shares the complicated logistics — and legitimate worries — behind Girl Scout cookie season
A lot of work goes into those little Pandora’s boxes of goodness, but the rewards are pretty sweet.
Julien Perry’s new book, ‘Seattle Cooks,’ evolves along with our constantly changing city
Chef profiles include familiar names from best-of lists, as well as a pop-up dinner series, Porkchop & Co. in Ballard and the recipe for Texas...
Attention, Seattle cookie monsters: You can have your cookie dough and eat it, too VIEW
Raw cookie dough is a no-no — unless it's safe-to-eat cookie dough sold by a new wave of businesses ranging from Seattle food truck Sugar...
Sweet recipe: Chocolate-chip cookie dough that’s safe to eat
Yes, you can do this at home. Olivia Hops, author of "The Edible Cookie Dough Cookbook," tells you how.
Beloved pastry chef leaves Seattle to open a bakeshop in her East Coast hometown
After roles at Andaluca, Hot Cakes and Sugar Mountain, Damkoehler leaves behind a community of fans, along with a recipe for Raspberry Cornbread.
How a ‘bizarre’ cobbler recipe from Seattle wound up in food writer Kristen Miglore’s new book
With hot water poured on top, Peach Cobbler with Hot Sugar Crust, from Renee Erickson and Susan Kaplan, is both brilliant and a little bizarre.
Cane syrup, a Southern staple, makes its way to Seattle just in time for prime pecan-pie season
Try the recipe for this sweet Steen’s treat: It’s like a molasses cookie, but packed with extra-special flavors and spices.