It is wonderful now, but it will not be near as good in the middle of summer. This is its time, spring.
The asparagus of early spring, 2022.
Governments spend large sums to nudge their societies away from fossil fuels. But they make no such effort to promote a food transition matching that energy transition.
My two favorite blini recipes are variations on the basic yeast-based blini. One of the batters takes a little more time to prepare but, once they have risen, both batters require the same amount of time to cook, so does it matter? Not really.
Serve with extra grated cheese and the rest of the bread crumbs and fresh pepper and a last line of olive oil. The treat of winter bitters.
I often narrow my choices to salmon, mussels, tuna, or scampi. One cannot go wrong with any of these.
Doesn't Stanley Tucci's American upbringing ever cause him to crave hash browns? And is there an Italian version, perhaps with extra-virgin olive oil?
Among the names I thought about were: Kneady, Puffy, Sour Pants, Doughbert, Sourfina, and Weirdough. It was almost harder than picking a name for one's infant.
Non-Italian food in Italy? Pretty damn hard to find.
Nearly two weeks after the Big Day, local gourmets are justified in crying out, like the old lady in 1984’s memorable Wendy’s commercial: “Where’s the crab??”
International Commodity Exchange – has risen from US$1.07 (£0.80) per pound (454g) to around US$1.95.
Ironically, for many in the generation before fancy craft beer, the legacy of Henry Weinhard’s Private Reserve is not the beer itself. The legacy is the wild and whacky television commercials created to promote the beer.
While Ste. Michelle seems like a homegrown institution (which it is), it's actually been owned by big tobacco companies since 1974.
Under the trade name Coro by Salumi, the old/new brand launched in October 2019, just in time to see the world, especially the retail world, shut down tight. Even in a food-besotted market like Seattle, an iconic eatery changing hands was not front-page news.
In the Northwest we can have salad and cooking greens all year round – it’s all a matter of timing.
The average life of a new restaurant is a single year. I repeat: One year. Running a restaurant is not just about creative cooking; it requires real talent and hard work. We have a duty to support these brave souls.
It is very important that you eat as many ripe strawberries as you can; there is cereal and dessert and then there is the best: random grazing. Unlike the poseurs, a ripe home-grown strawberry is not crispy and needn’t be chewed; usually you can simply crush one against the roof of your mouth with your tongue and quiver with delight.
Noted a long-time resident of the Island, "Chefs at the Willows may be world famous but we have a lot of good cooks on the island. I can't wait 'til we can go back to the island's Potluck Dinners."
Do we choose coffee, salmon, chowder or berry pies? Or here's another idea. If we're serious about singling out Seattle's iconic dish, how about Dutch Babies?
Bavarian Meats in the Pike Place Market has never been “just another deli”; it was a living time-capsule, a place where one could be certain of finding an astonishing array of basics from the Central European gastrosphere: hundreds of years worth of traditional Feinkostmetzgerei
The history of Frangos may explain our odd taste in ice cream. Speaking of history, did Lewis and Clark, er, borrow some lines?
You live where mushrooms live -- use them, they are a brilliance only a fool should ignore. If the porcini are $50/pound, buy $10 worth, it is a fortune. Same for morels, or chanterelles. Or matsutake. Sauté them on the side, in a small sauté pan, with parsley and garlic and such. Few pizza places will use such mushrooms, for they are expensive, fragile and, for the most part, their brilliance is lost on the audience.
Research conducted by Serge Renaud of the University of Bordeaux discovered that although the French smoke and eat more dietary fat than Americans, they suffer half the mortality rate from coronary disease. Renaud argued that the French’s regular red wine consumption accounted for the difference.
It seems that there has been an outbreak of bad apples in nearly every city and town all over the country. And it’s not...
The design constructs wooden decking to cover the sidewalks and parking strips, semi-private booths, and carefully spaced tables.
One evening, when I was maybe nine years old, we were in Spokane having dinner at another family’s house and one of their children pushed his plate of asparagus away and declared to his mother, “I hate vegetables.” Appalled by his ignorance, I shot him a look of withering scorn and said, “Asparagus is not a vegetable. It’s a weed.”
It is the fresh broccoli and the spring garlic, on one hand, green and proud. And the muddy, earthy, sweaty morels from the damaged spring wetlands, on the other.
I was no Gael Green, the glamorous NYM food critic, but I’d been eating solid food for over 30 years, and I owned a set of escargot plates as well as a mortar and pestle, so I bellied up to the task of dining around town on an expense account.
I’ve been to weddings and wakes, birthday celebrations and baby showers, poetry readings and photography exhibitions and flamenco fandangos at Café Paloma. Without a doubt, the place is unique and special. It’s like no other place in the city. But now the pandemic has come to town and closed it down.
The coronavirus crisis has stomped the restaurant and bar trade like a health inspector’s red tag.
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