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.
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How to make the best banana cream pie ever
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...
How a ‘bizarre’ cobbler recipe from Seattle wound up in food writer Kristen Miglore’s new book
With hot water poured on top, Peach Cobbler with Hot Sugar Crust, from Renee Erickson and Susan Kaplan, is both brilliant and a little bizarre.
Cane syrup, a Southern staple, makes its way to Seattle just in time for prime pecan-pie season
Try the recipe for this sweet Steen’s treat: It’s like a molasses cookie, but packed with extra-special flavors and spices.
Seattle and Bellevue’s best new restaurants of 2018 VIEW
Slurp soba noodles in an out-of-the-way corner of Fremont. Twirl tagliatelle in Eastlake. Tuck rotisserie porchetta into fluffy flatbread in Ballard. And much more when...
Cafe Juanita pastry chef Junko Mine blends art, science and traditions into creative, ingenious treats VIEW
Mine’s work earned a semifinalist’s nod for the James Beard Award for pastry.
King Arthur Flour teams with WSU to roll out new baking school in Skagit County VIEW
If King Arthur is the Magic Kingdom, Burlington is the new flour Frontierland.
A spirited partnership with Woodinville Whiskey Co. saved the day (and then some) at a struggling family farm VIEW
Arnie and Phyllis Omlin’s grain-growing gamble has ‘been a game-changer,’ says Arnie, with new crops, new friendships and award-winning liquor.
Yuta Sugimoto introduces diners to lesser-known Japanese dishes VIEW
Sugimoto moved to Seattle 10 years ago and has opened three restaurants in an area of Wallingford he calls ‘Little Japantown.’
In defense of the dandelion
From farms to Seattle’s first Chicory Festival, interest in these highly beneficial greens is growing like a ... well, you know.
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