The chef and author shares a recipe for Buckwheat Berry Buckle.
From recent cookbooks, area chefs and national food stories, we present dishes that help perfect your home cooking.
After an epic comeback, the local, versatile rockfish has become a restaurant rock star | Taste VIEW
Eric Donnelly, chef/owner of RockCreek Seafood & Spirits and FlintCreek Cattle Co., is a big fan; here’s his recipe for Rockfish Provencale and all the...
Epazote is hard to find fresh in the Northwest, but you can stock up at farmers markets this summer | Taste
With a flavor that mixes citrus and mint (and a scent that’s not as appealing), this elusive herb is an essential ingredient in many Latin...
Hillel Echo-Hawk is used to questions. Birch Basket answers with indigenous-based, pre-colonization foods | Taste
At her new private-chef/catering company, ‘It’s no eggs, it’s no milk, it’s no beef, it’s no chicken, it’s no wheat.’ But any ingredient indigenous to...
Never refrigerate bread, right? Well, the freezer is a different story. Here's how best to freeze it, and what to use it for.
There are many permutations of the popular salad.
No more overcooked fish: It sounds Frenchy-fancy (and looks and tastes that way, too), but this method is about as dummy-proof as they come.
Now living in Tukwila after fleeing civil war, Emtisal Bazara and her family serve familiar hospitality in their new home.
A sweet taste of spring brightens winter days.
Turns out German chocolate cake isn’t really German, but Michelle Magidow’s version is moist, voluptuous and easy to bake at home.
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