Sugimoto moved to Seattle 10 years ago and has opened three restaurants in an area of Wallingford he calls ‘Little Japantown.’
Cooking up the flavor of the Northwest with imagination, creativity and a bounty of great recipes.
From farms to Seattle’s first Chicory Festival, interest in these highly beneficial greens is growing like a ... well, you know.
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...
The partners behind this casual, communal gathering space are committed to pioneering pours, locally sourced food and Chimacum itself.
Our writer reflects on the tedium of packing school lunches for her kids — and why she carries on, year in and year out, despite...
Dave Hasle might not be ‘the cake lady’ fans know and love — but he sure knows and loves Home Cake Decorating | Taste VIEW
The former video-game producer has pulled off a happy baking shake-up by taking over a Maple Leaf institution.
Chefs, cooks and stores are looking for alternatives to vanilla extract and vanilla beans after a spike in prices.
The generous, prolific Sisterhood of St. Demetrios Greek Orthodox Church puts a lot into its cooking | Taste
This tried, tested and tweaked recipe for authentic koulourákia is sweet, sweet perfection.
At Coyle’s Bakeshop, Rachael Coyle creates a layered Seattle classic with a thick British accent.
Executive director Cara Loriz says that by teaching farmers and gardeners how to save seed, they’re also saving our cultural heritage.
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