A new cookbook from Seattle author Sara Dickerman helps kitchen novices start to think about ingredients differently, while offering jaded cooks some inspiration, too.
Cooking up the flavor of the Northwest with imagination, creativity and a bounty of great recipes.
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.
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...
Perfected at Gracia Cocina Mexicana with house-made totopos, this vivacious condiment is the perfect nutty buddy for meat, veggies, fish — or even ice cream.
After roles at Andaluca, Hot Cakes and Sugar Mountain, Damkoehler leaves behind a community of fans, along with a recipe for Raspberry Cornbread.
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.
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...
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.
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