The owners of Boldly Grown fill a delicious niche with unusual types (and sizes) of organic fall and winter squash
Many kinds of squash work for this recipe for Roasted Winter Squash Salad with Warm Cider Vinaigrette.
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On a mission to fix our food system, Niels Brisbane tests recipes at the Canlis Research Kitchen at The Bread Lab VIEW
The former sous chef experiments with varieties of wheat, barley, buckwheat and other grains in pastas; pizzas; and, of course, breads.
Millet is getting some serious attention from cooks, brewers and researchers as it makes its way from the bird feeder to the menu (and the beer mug)
Try this resilient, nutritious grain in Jess Thomson’s recipe for scrumptious Cinnamon-Coconut Chocolate Chunk Cookies.
The new owners of Byen Bakeri elevate the concept of ‘hygge,’ along with memorable Scandinavian pastries VIEW
Rachel Antalek and Larry Walsh are on an adventurous, if unexpected, Nordic track.
A Brownie’s mom shares the complicated logistics — and legitimate worries — behind Girl Scout cookie season
A lot of work goes into those little Pandora’s boxes of goodness, but the rewards are pretty sweet.
How a pot of beans can change the way you think about cooking
A new cookbook from Seattle author Sara Dickerman helps kitchen novices start to think about ingredients differently, while offering jaded cooks some inspiration, too.
Meals at Stowel Lake Farm celebrate its organic vegetable garden, and its intergenerational community VIEW
Chef Haidee Hart shares her recipe for Winter Fennel, Apple and Cabbage Salad.
Sawyer’s Julio Avila re-imagines his grandmother’s beloved tres leches cake recipe — with an extra burst of ‘milk’
The sous chef/pastry chef shares his super-sauce-y recipe, adapted after he realized 3 kinds of milk weren’t quite creamy enough.
Julien Perry’s new book, ‘Seattle Cooks,’ evolves along with our constantly changing city
Chef profiles include familiar names from best-of lists, as well as a pop-up dinner series, Porkchop & Co. in Ballard and the recipe for Texas...
Lark’s location has changed. What hasn’t is the restaurant’s commitment to thoughtfully sourced, farm-fresh food on small plates. VIEW
Lark opened on Capitol Hill in 2003, focusing on small plates and farm-fresh, creative food. In 2014, the restaurant’s owners moved into a renovated 1917...
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