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Earth to Plate

Award-winning chef Tamara Murphy serves earth on a plate.

Rebecca

Vive Vinaigre!

The Shrubbery produces elevated and elegant takes on the age-old, vinegar-based beverage known as “shrub.”

Cutting Edge

Vashon Island–based butcher Lauren Garaventa wants diners to know their meat.

Back to Our Roots

When the earth rests, create warm, rustic meals from the hearty, nutritious roots it left behind.

Image courtesy of Chad Copeland

The 400-Day Wonder

Up, up, and away with the Space Needle’s iconic restaurant: It’s all about the view.

Sleek Leeks

Leeks are an excellent workhorse in the kitchen, particularly during the wintertime when they can be added to almost any warm dish for a hefty boost in flavor.

Mourvedre

The tough little mourvedre makes a big, bold impression.

Heirloom Cider

Named for the dragon who guards the apples of immortality, Dragon’s Head Cider takes a traditional approach to cider making.

Exquisite Squid

Inspired by the rustic, farmhouse cooking of Southern France, Campagne’s chef/owner Daisley Gordon combines simple ingredients and cooking methods for dazzling results.

Praise the Braise!

Impressive food doesn’t need to be expensive, it just needs to be thoughtful.

Farm Dreams

How I’ll do XYZ farm task differently when I own my own farm someday.

A Ferry Tale

For Keith Barnes, founder of Bainbridge Organic Distillers, it would be impossible to make his whiskies, gins, and vodka, with the flavors he seeks, anywhere else…

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