Having said “yes” to the opportunity to receive fresh, live snow crabs from Aqua Best Fish and Seafood in New York City for review, and given marching orders to “cook them any way I would like”, last week we were greeted at the door by a big box from FedEx, filled with crawling creatures from... Read More
Old-world grains are making a comeback. Dry foods with unpoetic names like spelt, teff and millet have long inhabited the bulk bins at health-food stores. Following on the heels of heirloom tomatoes and heritage pork, old-world grains have begun to pop up on menus at hip, ingredient-driven restaurants, too. Their reputed heart benefits and other... Read More
Ridiculously smooth, reminiscent of the 70% Valrhona bars. I put it in a sundae with orange zest, orange slices, and a few scoops of vanilla Snoqualmie Ice Cream. Read More
Forte Chocolates releases their Gusto line, using creative flavors such as lemon pepper and balsamic vinegar with chocolate. Read More
It’s funny how you eat something for years and you think you know what it tastes like. Sure, I’ve had snow crab many times in restaurants, from the grocery store, and from my fishmonger as well. Flavors varied based on freshness, and whether it was in season or not. I typically favored other crabs... Read More
Salt & Straw Ice Cream has put together a new holiday gift pack comprised of flavors from holidays of yesteryear such as figgy pudding, roasted chestnuts and mulled wine. Read More
Field Roast in Seattle, makes amazing vegetarian sausage & vegetarian meat products ranging from the new frankfurters to Hazelnut Cranberry Roast En Croute Read More
One of my favorite things about cooking is experimenting with new ingredients. Sometimes the results are fantastic, and other times I’m left scratching my head and doing research. Here are two success stories using micro-vegetables (aka microgreens) from Koppert Cress. On Mother’s Day, my mom made a simple but delicious tomato salad that, after tasting... Read More
This year, I attended the Mobile Food Rodeo for the first time. It’s the event’s second year, and it’s filling a huge gap in the Seattle food scene. Seattle has a love-hate relationship with food trucks. We have a lot of them, and numbers are growing, but they’re scattered, and continually moving, or have short... Read More