Armed with tech smarts and the best ingredients, Dué Cucina Italiana makes fresh, affordable pasta
The Tuscan friends’ decision to set up their "pasta lab" in Seattle's Capitol Hill was very data-driven.
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Cooking up the flavor of the Northwest with imagination, creativity and a bounty of great recipes.
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Aran Goyoaga infuses the picture-perfect food of ‘Cannelle et Vanille’ with meaning and purpose VIEW
The author and photographer hopes her dreamy world of food serves as a source of nourishment and comfort, not an aspirational competition.
‘The Pacific Northwest Seafood Cookbook’ celebrates sustainability with affordability tips and zero-waste recipes VIEW
Try Naomi Tomky’s crispy-skin Halibut Chicharrones; they take just a little prep and an uncomplicated fry that doesn’t use a ton of cooking oil.
A world of pure imagination: The Theo Chocolate Experience VIEW
On the revamped factory tour, you still can watch the magic happen (and eat chocolate) — just from behind glass.
There are no tractors at Ecolibrium, where a reverence for soil and sustainability drive this season’s motto: ‘Farm. Cook. Connect.’ VIEW
Relationships flourish at this Redmond farm — with the soil, sustainable agriculture, restaurants, chefs … and even diners at its Under the Walnuts series.
The secret to making crepes at home
Just think of them as skinny pancakes, and you can whip up and flip your own with ease — sweet, savory or some of each.
2 excellent recipes for a vegetarian (or vegan!) wintertime supper from Spice Waala — plus their best-ever source for inexpensive spices
Owners Uttam Mukherjee and Aakanksha Sinha won’t disclose their delicious green chutney or marinade secrets, but they’ve given us all this gift of home cooking...
If you’re familiar only with the standard grocery-store Asian pear, you’re in for an exciting surprise — or 12 — with Rockridge’s distinct cultivars VIEW
Try this recipe for Chojuro Butterbeer (with or without rum).
Like everything at Tarsan i Jane, these stuffed ice cream sandwiches are anything but stuffy VIEW
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...
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.
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