A grain bowl starring a variety of textures and toppings is the ultimate January meal, both nutritious and easy to put together.
From recent cookbooks, area chefs and national food stories, we present dishes that help perfect your home cooking.
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.
After roles at Andaluca, Hot Cakes and Sugar Mountain, Damkoehler leaves behind a community of fans, along with a recipe for Raspberry Cornbread.
From a cookbook put together by artists, gallerists, curators and more, this recipe is perfect for a party snack or just to eat happily all...
Packed with flavor and prettily potted, the traditional Alsatian stew baeckeoffe is rich wintertime comfort VIEW
French restaurant RN74 elevates a version of pot roast with this magical pot of gold.
Chef Heather Earnhardt's super-creamy clam-chowder recipe is one of the best, whether it's made with the Pacific Northwest delicacy known as razor clams or whatever...
This recipe from Coquille in Vancouver, B.C., is a bit of a project, but its tropical glory — and heavenly white-chocolate chantilly fluff of a...
Try the recipe for this sweet Steen’s treat: It’s like a molasses cookie, but packed with extra-special flavors and spices.
Sugimoto moved to Seattle 10 years ago and has opened three restaurants in an area of Wallingford he calls ‘Little Japantown.’
Food waste is a big problem, and a new hot topic. But don’t feel overwhelmed or guilty — a few simple tips work wonders, and...
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