Iconoclastic restaurant Tarsan i Jane serves up a thin, elegant ice cream sandwich. If you have a bit of patience, you can recreate something similar...
From recent cookbooks, area chefs and national food stories, we present dishes that help perfect your home cooking.
The best part of a steaming pot of mussels might be the broth. This pasta with mussels, tomatoes and fried capers gives that heady broth...
These sweet and hot pepper sandwiches are the stuff of legend — and stuffed with fresh, fried flavors
Not a sandwich fan? You also can pep up fall by adding peppers to a pizza, omelet or burger.
Christina Wood has your breakfast covered with this recipe for Buckwheat and Lemon Shortbread Cookies.
If you can’t find Washington-grown tart cherries (it’s harder than you might think!), frozen ones take the cake VIEW
If you’re sweet on sour cherries, you might look toward the freezer aisle — or plant your own fruit tree — for this Sour Cherry-Ricotta...
It’s hard to beat the heavenly perfection of a Washington peach, but if anyone can do it, it’s ‘Just Peachy’ author Belinda Smith-Sullivan VIEW
The author of "Just Peachy," who lives in the ‘peach capitol of the South,’ shares a recipe for Peach and Tomato Gazpacho that stretches out...
Longevity, community and continuity converge at Serafina, where the new owner is already an old hand VIEW
34-year-old chef Christian Chandler is now the sole owner of this beloved Eastlake osteria, where the menu won’t change drastically, but the dining room might.
The great thing about a flank steak is that you can marinate it in pretty much anything that tastes good, and the meat will soak...
S'mores Torte is easy to make, and might be the perfect Fourth of July dessert. It's a s'mores-related thing you will want to make, and...
A quest for ‘stereotypical American food’ leads to a universal embrace of cultures, flavors — and boxed Japanese curry mix
When you’re cooking in such a big melting pot, it’s hard to define an "American" meal.
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