Uncorked in the Kitchen
A little bit of food, a little bit of wine, a little bit of laughter, and sure—a little bit more wine. For chef and cooking instructor Becky Selengut, adding wine to dishes enhances the meal
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In A Nutshell
If you thought the best thing ever done with a coconut involved an island of castaways and a Professor-made gadget, think again
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Loving Coconut
The many uses of coconut—flaked or shredded, sweetened or not—have given this food writer and recipe tester many reasons to fall in love with it
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Sweet Treats
Turn your kitchen into Candy Land and make Your own holiday gifts using recipes from Seattle-area pastry chefs Dana Cree and Erica Bleckwehl McEliece
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Feed the Fire
Summer in Seattle doesn't end before September, which makes this the perfect time to test our sumptuous cure for the common cookout
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Purple Craze
Culinary lavender adds a hint of flavor to everything from lemonade to grilled meats and fish
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Great Grilling
Local chefs Thierry Rautureau of Rover’s and Jason McClure of Sazerac share their secrets for summer barbecues
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Berry Good
Sumptuous summer desserts begin with the season's fresh strawberries, raspberries, blueberries and more.
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A Fresh Approach
The Herbfarm's chef Jerry Traunfeld shares tips on using fresh herbs at home in his latest book, The Herbal Kitchen: Cooking with Fragrance and Flavor.
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