The Vietnamese Entrepreneurs Behind the International District Night Market

Being an entrepreneur in the food industry takes a whole different level of risk-taking.

Wild Mushroom Season: How to Cook Chanterelles

The garlic, parsley and butter are meeting their oldest pal, the wild mushroom, who has been away, in the deepest woods. 

Symphony in Green: The way Beans were meant to be

If you make them well and nimbly, they will sit brilliantly at your own table and disappear, just as fries might.

Indulge: Whipped Cream every Morning (No, Really)

Whipped, it is in truth not much cream. A pint will last easily a week. Whipped cream is the present. A perfect present tense, in the proper place.

Recipes: Asparagus in the Short Spring

It is wonderful now, but it will not be near as good in the middle of summer. This is its time, spring.

Early Days: Local Asparagus with Risotto

The asparagus of early spring, 2022.

World Food Crisis as Ukraine Halts Grain Exports? There’s A Simple Solution (and a...

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.

A Salute to Ukraine: Make Blini, Not War

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.

Pasta in Winter, With a Little Bitterness from Rapini

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.

Italy — A Love That Dare Not Speak Its Name

I often narrow my choices to salmon, mussels, tuna, or scampi. One cannot go wrong with any of these.

Italy — An American Expat’s Breakfast Blues

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?

What’s in a Name? Ancient Sourdough Starter

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.

Italy — Where You Can Have Any Food You Want (As Long as it’s...

Non-Italian food in Italy? Pretty damn hard to find.

Crabby ’bout Crab

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??”

Coffee Bean Prices have Doubled. They may Double Again – What Gives?

International Commodity Exchange – has risen from US$1.07 (£0.80) per pound (454g) to around US$1.95.

So Long Henry! An Iconic Northwest Beer is No More

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.

In One Sale, Sixty Percent of Washington’s Wine Industry has Changed Hands

While Ste. Michelle seems like a homegrown institution (which it is), it's actually been owned by big tobacco companies since 1974.

Old Favorite Reborn: Salumi 2.0

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.

The Philosophical Gardener: Salad Days

In the Northwest we can have salad and cooking greens all year round – it’s all a matter of timing.

Lights Out: To All the Restaurants We’ve Lost during COVID

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.

Ode to the Glorious Strawberry

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.

Trouble in Paradise: Lummi Islanders React to a National Expose of its Famous Restaurant

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."

A Signature Dish for Seattle: Every City Needs One

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?

The Brat is Back!

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

Big Scoop on Our Sweet Tooth +Other Scoops

The history of Frangos may explain our odd taste in ice cream. Speaking of history, did Lewis and Clark, er, borrow some lines?

Pizza From The Restaurant Made Better At Home

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.

Vitamin W: Health Benefits Of that Nightly Glass of Wine

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.

How To Make: Bad Apple Pie

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...

Kits to Convert Restaurants to Post-COVID Dining

The design constructs wooden decking to cover the sidewalks and parking strips, semi-private booths, and carefully spaced tables.

How to Cook a Weed

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.”