At Coyle’s Bakeshop, Rachael Coyle creates a layered Seattle classic with a thick British accent.
Cooking up the flavor of the Northwest with imagination, creativity and a bounty of great recipes.
Executive director Cara Loriz says that by teaching farmers and gardeners how to save seed, they’re also saving our cultural heritage.
You’ll thank yourself very much if you make a batch of this gloriously green sauce ASAP.
Charlie Dunmire is making beautiful cakes in a shop that had been a Georgetown grocery store for more than a century.
The chef and author shares a recipe for Buckwheat Berry Buckle.
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...
Backed by his boss, John Howie, sommelier/master distiller Erik Liedholm pours his heart and talent into award-winning liquors | Taste
Wildwood Spirits Co. in Bothell meticulously crafts gin, vodka and a new bourbon called The Dark Door.
This old-school cold-soup favorite will make your summertime lunch or dinner (or midnight snack) a very happy one. Bring back vichyssoise!
By connecting farmers with home cooks, chefs and neighborhoods, the retiring executive director of the Neighborhood Farmers Market Alliance helped all of them thrive.
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...
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