January 1, 2019
Jamaican Jerk Delicata Squash with Pickled Cranberries
This flavorful dish uses a chocolate Jamaican Jerk Spice Rub from Indi Chocolate....
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January 1, 2019
Heirloom Cider
Named for the dragon who guards the apples of immortality, Dragon’s Head Cider takes a traditional approach to cider making....
January 1, 2019
Calamars a la Provencal
A more French approach to calamari created by Cafe Campagne’s chef/owner Daisley Gordon....
January 1, 2019
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....
January 1, 2019
Praise the Braise!
Impressive food doesn’t need to be expensive, it just needs to be thoughtful....
January 1, 2019
Farm Dreams
How I’ll do XYZ farm task differently when I own my own farm someday....
January 1, 2019
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....
January 1, 2019
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....
January 1, 2019
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....
January 1, 2019
Farm Friends
Rainier Beach Urban Farm and Wetlands is a community-sustained organic farm and demonstration wetlands restoration site....
January 1, 2019
Celery Root Hash with Smoked Salmon and Fried Eggs
Celery root has a velvety texture and subtle flavor that’s hard not to love if you give it a chance....
January 1, 2019
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....
January 1, 2019
Melting Pot
Small-batch, single-source chocolate makes Indi Chocolate a journey on the tongue....
January 1, 2019
Going with the Flow
A pair of budding entrepreneurs learn to roll with the tides....
November 30, 2018
Airport Abuzz
Flight Path's airport apiaries project takes off at Terminal Bee....
September 1, 2018
In Rare Form
Ceviche, crudo, sashimi – simple preparations make your seafood shine....
September 1, 2018
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....
September 1, 2018
Flan-tastic
This British-style flan features a sponge base, a creamy filling, and a topping of seasonal fruit....
September 1, 2018
True Grits
Low Country Shrimp & Grits is Lisa Dupar's love letter to her hometown of Charleston, South Carolina....
September 1, 2018
Teff Polenta with Blistered Tomatoes, Basil, and Goat Cheese
While you’re probably used to using corn grits to make polenta at home, teff cooks up just as smooth and creamy....
September 1, 2018
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. ...
September 1, 2018
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...
September 1, 2018
Wines that Sparkle
Sparkling wines carry deep legacies, kept alive by winemakers like Treveri Cellars in the Yakima Valley. ...
September 1, 2018
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....
September 1, 2018
A Capital Idea
With a less-is-more methodology, Lowercase Brewing makes simple, direct beers with a point of view....
September 1, 2018
Seattle Soul
Chef and caterer Kristi Brown and the story behind her black-eyed pea hummus...
September 1, 2018
The Gluten Evangelist
Oh, Yeah! farmer Chris Petry fights the gluten-intolerance trend by educating bread lovers about the health benefits of whole grain....
September 1, 2018
Water, Water, Everywhere
Master the art of watering and you’ll be on your way to growing great plants...
September 1, 2018
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....
September 1, 2018
In the Raw
Cascadia Creamery's cave-aging process follows Old World traditions to create cheese with Cascadia terroir....
September 1, 2018
A Hymn for the Himalayan Blackberry
Invasive though they are, the Himalayan blackberry is juicy with nostalgia....
September 1, 2018
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....
September 1, 2018
Scallop, Mango, and Mint Ceviche
Deliciously zesty and rich. Serve as an appetizer with tortilla chips....
September 1, 2018
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....
September 1, 2018
Hamachi Crudo with Orange, Lime Oil, and Aleppo Chili
This dish takes a little overnight prep, but if you love lime, you will love this dish. Not only do you use lime juice, but lime zest to make your own fresh lime oil. Scrumptious....
September 1, 2018
Peruvian Coconut Ceviche Appetizer
Creamy coconut and spicy ginger make the perfect match in this dish. Serve in a small bowl as an appetizer....
July 30, 2018
There’s a New Cod in Town
Blue Star launches a custom-built, humane-harvest longliner unlike any other out there....
July 10, 2018
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....
July 10, 2018
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....
July 9, 2018
Salmon Fever
Meet the people and the town behind the Copper River salmon’s wild success story....
July 9, 2018
Radiant Rye
A staple cereal and bread grain in Northern Europe and Russia is catching on in the States....
July 9, 2018
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...
July 9, 2018
Smoked Salmon Rye Berry Bowl with a Creamy Caper Sauce
A vibrant, healthy, springtime bowl that leaves you satisfied and energized, this recipe comes together quickly if you cook the rye berries and prepare the pickled onions in advance....
July 9, 2018
Adeste Fidelitas
Fidelitas Winery is all-faithful to Bordeaux grape varieties, modern-craft winemaking techniques, and Washington State's Red Mountain terroir....
July 2, 2018
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....