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.
Recipes
From recent cookbooks, area chefs and national food stories, we present dishes that help perfect your home cooking.
Latest Headlines
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.
How a pot of beans can change the way you think about cooking
A new cookbook from Seattle author Sara Dickerman helps kitchen novices start to think about ingredients differently, while offering jaded cooks some inspiration, too.
Meals at Stowel Lake Farm celebrate its organic vegetable garden, and its intergenerational community VIEW
Chef Haidee Hart shares her recipe for Winter Fennel, Apple and Cabbage Salad.
A cookbook author’s one-pot wonder
Yotam Ottolenghi shares a one-pot meal, created and baked in a roasting pan, which has an incredible ability to connect ingredients and humans alike.
Sawyer’s Julio Avila re-imagines his grandmother’s beloved tres leches cake recipe — with an extra burst of ‘milk’
The sous chef/pastry chef shares his super-sauce-y recipe, adapted after he realized 3 kinds of milk weren’t quite creamy enough.
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...
Farro and away, this grain bowl is the ultimate healthy comfort food VIEW
A grain bowl starring a variety of textures and toppings is the ultimate January meal, both nutritious and easy to put together.
Chester Gerl’s versatile, crunchy salsa macha is so much more than a chip dip
Perfected at Gracia Cocina Mexicana with house-made totopos, this vivacious condiment is the perfect nutty buddy for meat, veggies, fish — or even ice cream.
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.
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