Midsummer Italian Feast

Have you ever wondered why food in far-off places like Tuscany or Provence tastes so much better than at home? More often than not, it’s because dishes are prepared with locally grown ingredients...

From Farm to Freezer

What started as a simple summer treat for Mandolyn Hume’s children is now a thriving business....

When Life Gives You Lemon Balm…

Don’t despair if your yard is overrun with lemon balm at this time of year. Instead, grab big handfuls and make a delicious lemon balm simple syrup...

Beyond the Bean

That foamy-white cappuccino – your sunshine in a cup – has a dark side. What you don’t see are the neck-deep piles of discarded coffee-cherry pulp rotting in the tropical heat, producing greenhouse gases and serving as breeding grounds for disease-borne mosquitoes. A former Starbucks employee named Dan Belliveau is out to change all of that....

Eating in the Moment

When Dustin Ronspies talks — let alone laughs — the sound comes from a deep place. From his diaphragm, of course, but also from his history, which is as nonlinear and unconventional as the chef himself....

Grow Epic Tomatoes

Bill Thorness stakes out the best way to cultivate your growing treasures....

Palencia Albariño

White wines are extremely intimidating to a winemaker. The flaws are so easy to detect. They’re very unforgiving. I build myself up for harvest every year, mentally and emotionally....

Witches’ Brew

Walking into the apothecary, I pass by rows of dried herbs in tall glass jars, a tiered display of small, hand-woven nests, window shelves filled with shiny, colorful crystal gems, and a display of animal bones and antlers. It feels as though I’ve stepped into a voodoo shop....

Rustic Rosemary Cornmeal Tart with Wild Blackberries

The recipe has grown up with me and reflects my fondness for herbs with sweets and my propensity to add the crunchy, nuttiness of cornmeal everywhere I can! Make one big tart or individual galettes, and serve warm with vanilla bean ice cream for dessert. If there are leftovers, have a second slice for breakfast with coffee....

Summer Jewels: Blackberries

Overripe wild blackberries, warm with the sun — preferably whiffed from a hiking trail or the saddle of a bike — are the smell of summer in the Pacific Northwest....

A Drop in the Ocean

St. Jude Tuna has been the work and livelihood of Joe and Joyce Malley since they began marketing it in Seattle around 2000....

Halibut with Summer Vegetables, Dashi & Curry Oil

You can’t go wrong with a bowl of fresh halibut and summer vegetables in a light dashi broth. Dustin Ronspies (Art of the Table) recommends pairing this dish with a dry Riesling from Wichmann Dundee Estate in Willamette Valley, Oregon....

The First Cookie

A couple of years ago, my husband, Andy, received a package in the mail from his father: a small plastic box containing a collection of family recipe cards....

Lunch and Learn

Ethnic Seattle’s food tour helps bridge the gap between Little Saigon’s restaurants and first-time patrons — bringing these hidden gems into a well-deserved spotlight....

Strawberry and Lemon Balm Drizzle Cake

Lemon balm has long been used for medicinal purposes — hence the name — so this cake is practically health food. That’s my story anyway....

Straight-up Strawberry Ice Pops

Fannie’s Ice Pops makes “fun on a stick” — frozen summertime treats that are vegan, gluten-free, all natural, and feature local, organic ingredients whenever possible....

Farm to Fork on Lopez Island

A farm stay in the San Juan Islands yields a deeper appreciation for the care that goes into raising your food....