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Grown Happy

“Turkeys are not as dumb as people think,” says George Vojkovich. “They retain the characteristics of a bird, and have the need to develop their natural instincts. Raising any animal penned shoulder to shoulder doesn’t permit that.”


Reinventing Comfort

In a tiny restaurant with only 66 seats, nine people are in the kitchen, silently working. Hunched over cutting boards, turning pans over flames on a hot stove, running blenders and putting away boxes of fresh produce, this team of cooks is well choreographed

The Limpa Laboratory

When Claes and Kristina Bavik began selling their Swedish treats, they approached their recipes like the research scientists they are. “We manipulated our recipes in a scientific manner, changing one ingredient at a time,”

Holiday Books

I assume it’s going to rain steadily from December to March. Over the years, I’ve learned to react to these fuzzy gray winters with calm fortitude, and a pile of good books. Some inspire me to plan for sunnier days, others get me into the kitchen to further my carbo-loading semi-hibernation.

Urban Foraging: Trixie Bakes Brownies

Genius baker Jill Hamada’s creations are a chocolate force to be reckoned with. Barely cakey enough to be considered a brownie (as opposed to a piece of fudge), the “In the Dark”

shitake urban foraging

Urban Foraging: Fungi Perfecti

Hunting mushrooms is thrilling (if you get lucky), buying mushrooms can reach exorbitant prices as soon as you reach past the bin of plain white buttons.

Editor’s Letter: What It Means to Cook with Love

We all know that food creates deep knots of emotion. Loss, comfort, guilt, solace, disgust, sensuality: the most memorable meals, the foods we crave, are all tied up with these connections. But over the last few months, there’s one emotion I’ve been hearing from folks at every step of the chain, from farmers to chefs to teachers. These days, it’s one that comes loaded with a pile of corny, cloying advertising campaigns. But lately, locally, it seems sincere, and simple, and almost revolutionary. It’s love.

Becky’s Perfect Ribeye

By Becky Selengut
Serves 1 (no sharing, back off!)| Start to finish: 20 minutes
from Edible Seattle September/October 2009

I’m a purist when it comes to impeccable ingredients. An incredible steak needs nothing more than “oohs” and “aahs” as sauce. It’s a crime to cook a steak to anything more than medium rare, and the only tool necessary is a perfectly…

Heaven-Stuffed Zucchini

This heady combination is the kind of thing that might make a person change religions.

The Tomato Freak

Pike Place Market has long been considered a national landmark, and a city treasure. It’s even inspired a public market movement across the country. But, unlike San Francisco’s Ferry Building, regularly drawing Seattleites to shop or eat can be challenging, because it’s also one of our most popular tourist attractions.

Sidebar: Simple Ways to Help the Bees

Colony collapse disorder (CCD) has drastically reduced bee populations in recent years and has created huge challenges for the industry, which in turn could affect America’s food supply down the road.

“I don’t know what the supply of honey will be in the future or what the supply of bees will be in the future if they don’t resolve the problem,” says Goetz. Bees pollinate a third of our food sources in America…

Books: The Asian Grandmother’s Cookbook

I’ve been looking forward to Pat Tanumihardja’s book The Asian Grandmother’s Cookbook for a year—ever since she first mentioned she was working on it. When I finally got a copy in my kitchen, I was thrilled: Not only did Pat do a stupendous job collecting stories and recipes, Lara Ferroni worked her photography magic for the ingredient glossary and the recipes. It’s compelling, kind-hearted and gorgeous, just as I expected.

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