by Jessamyn Tuttle
The first farmer’s markets in early spring are frequently a little monotonous: greens, radishes, some more greens, asparagus if you’re lucky, and probably quite a few bunches of what look like huge white radishes, but are actually Japanese turnips. If your idea of a turnip is the big spicy purple-topped variety sold in
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by Tina Hoban
This week, as I passed by our asparagus patch, I saw the little green tips of the asparagus plants pushing through the layers of hay that had kept them warm through the winter. Their emergence as our first crop of the year is a welcome sign of things to come, and after months
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by Jessamyn Tuttle
Saint Patrick’s Day is coming, when everyone is Irish for a day. You can color your beer green and wear funny hats if you must, but you can also celebrate with good, home-cooked Irish cuisine (hold the green dye). The traditional foods of Ireland are perfectly suited to our cold, wet springs here
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by Tina Hoban
They say that the way to a man’s heart is through his stomach, and I would argue that it is also the way to a woman’s. Who wouldn’t love it if someone took the time to plan and prepare a gorgeous meal for them? Valentine’s Day is a perfect excuse to show your
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by Jessamyn Tuttle
January can be an awkward month for eating. After the holidays most of us want to lighten up for a while, but it’s still winter and you want food with flavor and substance. How about a dinner salad?
Ordinarily I prefer salad in small doses – some fresh green lettuce with an interesting dressing
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by Jessamyn Tuttle
Winter is a great time to stay inside with a cup of something, especially as the first real storms come through. Egg nog is often considered the definitive drink of the season, as well as mulled wine or apple cider, but in our house we have some favorite cocktails to drink while decorating
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by Jessamyn Tuttle
Growing up east of the Cascades, I only had seafood as a rare treat. But any time my father went into Seattle he would bring back some artichokes and a couple of freshly cooked Dungeness crabs from the Pike Place Market. We would melt a vast amount of butter, steam the artichokes, tear
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by Tina Hoban
My mom has been making the same crescent roll recipe for as long as I can remember. I think the recipe was handed down to her from her aunt. Everybody loves them. They are rich and buttery, slightly sweet, and best of all… relatively easy! Both my sister and I have carried on
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by Brent Cole
Invited to a shindig and have to bring a gift for your Secret Santa? Trying to find out what kind of cookbook to get Aunt Melba this year? Try one of these.
Dead Celebrity Cookbook presents: Christmas in Tinseltown: While this cookbook isn’t locally oriented, it’s my favorite of the holiday season. Find out
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by Becca Schwarz Cole
Fruit pies, with the exception of the traditional apple and pumpkin, were foreign to our family’s dessert table when I was young. Most of the desserts included cheesecake, cannolis and other Italian delights that Mom and Grandma made, or came from the deli a good drive away. They said it was worth
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