What tops your own homemade bagels? Your own homemade cream cheese
Making cream cheese is like an extended crème fraiche recipe, with a creamy feel and tangy taste. Really, all it requires is a thermometer and...
Taste
Cooking up the flavor of the Northwest with imagination, creativity and a bounty of great recipes.
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How do cookbook authors do it? Cynthia Nims on ‘Shellfish’ and her 50 (!?) new recipes
Cynthia Nims, a Seattle-based author of nine cookbooks, tells all about what it takes to come up with fresh recipes, test them, eat the mistakes...
How a shiny new induction cooktop melted her heart — and why gas is so passé
Cooks generally believe gas stoves are better. But stop believing this universally acknowledged truth; it is a lie. At least when it comes to induction...
Get ready for Simple Goodness Sisters’ special Huckleberry Spruce Tip syrup
The Simple Goodness Sisters business is a marriage of two sisters’ strengths. Venise Cunningham has a 10-acre farm; Belinda Kelly is a cocktail specialist.
Looking for the ‘perfect’ pizza crust? Add this recipe to your quest.
This new cookbook is a pandemic project. With traveling curtailed, one chef hit up “pizza geniuses," asking them to interpret pizzas of theirs that he...
Get hooked on these adorable taiyaki, whether at BeanFish or in your own kitchen
BeanFish takes the concept of taiyaki far beyond the norm, adding delightfully gonzo savory options along with super-creative sweet ones.
On his way to Seattle, chef Yotam Ottolenghi talks family and a lovely salmon recipe
In advance of his Mother's Day appearance in Seattle, beloved chef Yotam Ottolenghi talks about his mom and more with Seattle Times food writer Bethany...
Try these kid-favorite Grahammies blondies from ‘Fabulous Modern Cookies’ VIEW
The cookbook "Fabulous Modern Cookies" won my skeptical heart by teaching me things I hadn't considered and suggesting new ingredients to play with.
The Karachi Kitchen in Seattle hopes to raise awareness of Pakistani culture and cuisine
After noticing an absence of Pakistani restaurants locally, chef Kausa Ahmed has embarked on a mission to spread awareness of Pakistani culture and cuisine.
Chef Eric Anderson tames the flames at his wood-fire restaurant Samara
Samara uses hyper-seasonal ingredients. And to counter the smoke, sizzle and char, it employs fresh herbs, piquant spices, lush sauces and tangy cheeses.