Angela Schmeidel Randall

Cranberry Sorbet

Recipe courtesy Bruce Naftaly, Le Gourmand

Makes about one quart
start to finish: 1 hour, 40 minutes, plus freezing time
From Edible Seattle March/April 2010

Using homemade raspberry ratafia makes a sweetly sour sorbet…

Oregon Department of Agriculture

Raspberry-Hazelnut Cookie Crust Tart

Recipe courtesy Anne Catherine Kruger of A Caprice Kitchen
Makes one 10″ Tart | Start to finish: 2 hours
from Edible Seattle July/August 2009…

Spicy Chocolate Tasties


Makes about 30 cookies | Start to finish: 35 minutes
from Edible Seattle November/December 2009

This recipe is firmly based upon the recipes taught by Kate McDermott in her Art of the Pie classes. I have created my own filling, and slightly personalized the crust recipe. If you have a source for high-quality lard, you can substitute it for half the butter in the crust. These are tasty enough that it’s worth making a whole crust—and it’s great practice for pie…

Anders Adermark

Raspberry Muscat Ricotta Fritti

Recipe Courtesy Matt Williams of Beàto
Serves 10 | Total Time: 1 hour

To serve this dish, stack the ricotta fritti on a plate or in a bowl,..

rhubarb cobbler

Rhubarb-Muscat Cobbler

Muscat Rhubarb Cobbler
Recipe courtesy Jason Dallas of the Hunt Club
Serves 4 | Prep Time: 20 minutes…

by Whitney

Frozen Yogurt

by Jill Lightner
Makes: About one quart | Prep time: five minutes, plus additional freezing time

Use whole milk yogurt for the creamiest consistency…

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