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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....

Calamars a la Provencal

A more French approach to calamari created by Cafe Campagne’s chef/owner Daisley Gordon....

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....

Coq Au Vin 

A classic French stew. Bone-in, skin-on chicken thighs are king in this version. The sauce that’s created while the chicken cooks is incredible....

Panna Cotta with Citrus Caramel

A winter panna cotta with citrus caramel, the epitome of New American cuisine: French and Italian inspiration with a fresh American bend....

A Ferry Tale

Step off the city's ledge and land on Bainbridge Island....

Celery Root, Stalk, and Leaf Salad with Creamy Tarragon Dressing

Thinly sliced and tossed into salads, celery root recalls the citrusy, ever-so-slightly bitter flavor of celery stalks with an added layer of earthy sweetness. Include celery root, stalk, leaf, and sometimes salt to give a dish an intense, complex celery flavor....

Farm Friends

Rainier Beach Urban Farm and Wetlands is a community-sustained organic farm and demonstration wetlands restoration site....

Celery Root and Pear Gratin

A celery root gratin is a great match for roast meats and makes an unexpected addition to a holiday table — especially if you include a sliced apple or pear....

Melting Pot

Small-batch, single-source chocolate makes Indi Chocolate a journey on the tongue....

Going with the Flow

A pair of budding entrepreneurs learn to roll with the tides....

Airport Abuzz

Flight Path's airport apiaries project takes off at Terminal Bee....

In Rare Form

Ceviche, crudo, sashimi – simple preparations make your seafood shine....

Lisa’s Low Country Shrimp & Grits 

Recipe by chef Lisa Dupar of Low Country Shrimp & Grits, you should be able to throw down with anyone using this shrimp and grits recipe....

Flan-tastic

This British-style flan features a sponge base, a creamy filling, and a topping of seasonal fruit....

True Grits

Low Country Shrimp & Grits is Lisa Dupar's love letter to her hometown of Charleston, South Carolina....

Triple Berry Teff Crisp

A vibrant gluten-free summery dessert, this super jammy crisp comes together quickly and is sure to be the star of your next outdoor gathering. ...

Tiny but Mighty

Teff, which hails from Ethiopia, is a gluten-free ancient grain that’s mild in flavor and makes a satisfying base for many dishes...

Wines that Sparkle

Sparkling wines carry deep legacies, kept alive by winemakers like Treveri Cellars in the Yakima Valley. ...

Spirits of San Juan Island

Two retired university professors run the San Juan Island Distillery, devoting their golden years to producing world-class ciders, apple brandy, and gins laced with island-foraged botanicals....

A Capital Idea

With a less-is-more methodology, Lowercase Brewing makes simple, direct beers with a point of view....

Seattle Soul

Chef and caterer Kristi Brown and the story behind her black-eyed pea hummus...

The Gluten Evangelist

Oh, Yeah! farmer Chris Petry fights the gluten-intolerance trend by educating bread lovers about the health benefits of whole grain....

Water, Water, Everywhere

Master the art of watering and you’ll be on your way to growing great plants...

Raspberry and Hazelnut Flan

This version of British flan features a whisked hazelnut sponge with a light, mascarpone cream and glazed raspberries. Plus, the hazelnuts provide a warm, earthy resonance, against which the bright notes of the raspberries really sing....

In the Raw

Cascadia Creamery's cave-aging process follows Old World traditions to create cheese with Cascadia terroir....

When Stars Align

Chef Nick Coffey has found a home for his creative, locally-focused cuisine at his new restaurant Ursa Minor on Lopez Island....

Ahi Poke Bowl 

This recipe includes a fresh ponzu dressing to drizzle over the veggies. Refreshing and filling, this dish is a perfect summer meal....

Ramen-tic Love

Finding food as a shared language of love....

A Place That Feeds Us

Puget Sound Restoration Fund’s multifaceted work is an important line of defense in the wake of climate change and other human-caused challenges facing our waterways....

Fruits of Their Labor

Freeway Estates Community Orchard ramps up a public eyesore into a community oasis of fresh produce, ag education, and neighborly volunteers....

Salmon Fever

Meet the people and the town behind the Copper River salmon’s wild success story....

Radiant Rye

A staple cereal and bread grain in Northern Europe and Russia is catching on in the States....

Soft, Salted-Rye Chocolate Chip Skillet Cookie

There’s something about baking a skillet cookie that beckons, "Pull up a chair, and pull out a spoon!" For that reason, this is a great recipe to make if you’re having friends or family over for dinner and you want a simple, humble, yet delicious dessert that everyone can either...

Adeste Fidelitas

Fidelitas Winery is all-faithful to Bordeaux grape varieties, modern-craft winemaking techniques, and Washington State's Red Mountain terroir....

Green Goddess Bowl

Tarragon is the secret ingredient to the best Green Goddess dressing, giving it a unique and complex flavor. Here, it's served with the best of early summer produce....