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....

A Scape Education

Garlic didn’t get much attention in our house when I was growing up. When I moved to Seattle after college, I learned the word allium, the family of onions and garlic....

Mint Perfect!

Mint. It grows like a weed around these parts and we might sometimes take its ubiquity for granted. Yet there is no easier way to conjure up a burst of summer sunshine than by throwing a handful of zingy, fresh mint into a dish....

Growing a Legacy

A farmer honors the legacies of his parents — one from the farm and the other from Pike Place Market....

Makings of a Renaissance

Jason Stratton pulls a page from an enlightened past to celebrate and savor the short spurt of spring....

Grow Up!

Grow your cucumbers and squash up an A-frame trellis, send peas up a temporary wall, try beans on a tunnel or a teepee, and, of course, corral your tomatoes in sturdy cages. Think intensively grown veggies on apartment-building decks and rooftops....

Taking Root

Timber City Ginger Beer taps into local seasonal tastes to create zingy drinks with a Northwest twist....

Only Serving Love

Operation Sack Lunch rescues food that would otherwise be tossed, and creates nourishing meals for the city’s most vulnerable citizens....

Summer arrives with apricots

Apricots are one of my favorite early-summer stone fruits. I love pulling them apart at the seams and taking big, juicy bites as the soft, orange skin brushes my lips, the sourness clings to the back of my throat, and the syrupy fruit quenches my thirst....

Taking a Bite Out of Global Warming

With the arrival of 2017, I began to rethink what this moment needs from us. What we eat leaves ample room for change, the kind that immediately improves the air we breathe, the water we drink, and the land we call home....

Strawberry Elderflower Tiramisu

This flowery, fruity dessert can be made ahead and stored in the fridge. It features fresh local strawberries....

A May Day Dinner Party

With the arrival of spring, cheerful, fragrant blossoms fill the air, and colorful, vibrant produce can be found in abundance at our local farmers markets....

Tempranillo Thrives Under the Radar

It's not Cabernet, Sauvignon, Merlot, or Syrah. It's something different, something new, yet something that doesn't assault wine drinkers with its "otherness."...

Blueberry Mint Swirl Popsicles

Summer isn’t summer without popsicles. This recipe is a riff off the classic mojito combination of mint, lime, and brown sugar....

Thai-Style Crab, Mushroom, and Pumpkin Curry

Adding fresh Thai herbs to commercial curry paste and canned coconut milk really lifts this dish to another level, while the inclusion of sweet pumpkin and earthy mushrooms makes this dish rich and satisfying enough for the darkest winter evening....

Winter Crab Salad with Orange Miso Dressing

Eating salad in January can seem a bit of a chore, but this zesty winter salad is packed with more than enough flavor to enliven even those tastebuds dulled by a surfeit of cookies and eggnog....

Plant Perennials For the Garden that Keeps on Giving

It is surely the biggest flower that you’ll ever eat, and the only one with a heart. But if you’re not careful, its spiky petals can prick your fingers. This mystery vegetable is, of course, the artichoke, and it’s one of more than a dozen perennial vegetables that can be easily grown to provide food year after year with much less care than anything coming out of your annual vegetable patch....

Romancing the Grain

Greg Moring is on his fourth career, but you’d never know it. From the way he bakes bread, you’d think he’d been doing it his entire life. I meet him at his bakery space in Ballard, greeted by the smell of cinnamon and other spices....

Tomato Starts and Traditions

I possess a solid resume of struggling houseplants and moldering windowsill herb pots − I could give a sideways glance to a dandelion and kill it. And here I live, in the bountiful Pacific Northwest, where anyone with a scrap of soil has a Pinterest-perfect garden. When we got our first house with a big backyard, it wasn’t peer pressure or aspirational living that got me curious about gardening. Instead, it was the voice of my dearly departed grandmother with her no-nonsense attitude: “You don’t know until you try, so get out there and get your hands dirty.”...

Helpings of Knowledge

“We want to make healthy food more accessible by breaking it down into simple concepts that you can take home to your kitchen,” says Cooking Matters Program Coordinator Nicole Dufva...

New World, Old Ways

Few foods so perfectly encapsulate the flavor of summer like sweet corn. Whether shaved off the cob into succotash, roasted over hot coals for elotes, or simply shucked, boiled, and twirled atop a sacrificial butter cube anointed with a little salt, when you eat corn, you’re participating in a New World tradition that’s many millennia old....

Where the Wild Things Are

Winemaking is a tightly controlled scientific process. Every aspect — the rate of fermentation, temperature, chemical content, nutrients — is monitored from the first day grapes are crushed to the day you pour a glass of delicious Cabernet....

Farm to Tea Cup

Tirza Wibel works in a well-lighted place, gently turning over tea leaves in a wide-mouthed stainless steel bowl. She works the mixture by hand, tenderly incorporating dark shards of Earl Grey with dried, amber-hued orange peels and cornflower petals colored like chips of sea glass....

When the Tide Goes Out, the Table is Set

Kurt Grinnell clips a winch onto a metal box submerged on a platform at the end of a dock on Sequim Bay’s John Wayne Marina. As he raises the box, countless tiny oysters become visible. Grinnell dips a hand in, cradling a few dozen. These half-inch babies look just like their larger counterparts: blue-gray shells tipped with gold. Soon, they’ll be placed on a beach to grow big enough to shuck and slurp....

West Coast Gold

“This is West Coast gold,” Phil Allen says gleefully as he plops a Dungeness crab the size of a dinner plate into a five-gallon bucket. We’re perched on a shoulder of boulders that comprise the North Jetty of the Columbia River’s vast mouth, where it thrashes into the Pacific Ocean at Cape Disappointment....

Spring Brunch

Gradually, our days begin to lengthen. Young leaves unfurl in the warmth, and blossoms begin their glorious show. It feels as if the world has come alive, all sparkling and new. Mornings are especially effervescent with this vibrant energy, and I can't think of better way to celebrate this magical time of year than with friends and family gathered around the table for a spring brunch....