Inaugural Autumn

Here are a few quick and easy weeknight dinners that can be made in 40 minutes or less and require very little hands-on time. Best yet: The leftovers are easily packable and make for tasty lunches during the workweek. ...

Lentils

A staple in so many other parts of the world — lentils are bursting with nutrients, rich in protein, packed with fiber and slow-release carbs, incredibly versatile, and cheap to boot....

As the Season Turns, Savoring Spelt

As we dip our toes into the waters of this new season, I think you just may find that spelt is a great excuse to crack open the window and let in some of that cool autumn breeze while preheating the oven. The best of both worlds, no?...

Summer Jewels: Blackberries

Overripe wild blackberries, warm with the sun — preferably whiffed from a hiking trail or the saddle of a bike — are the smell of summer in the Pacific Northwest....

When Life Gives You Lemon Balm…

Don’t despair if your yard is overrun with lemon balm at this time of year. Instead, grab big handfuls and make a delicious lemon balm simple syrup...

Mint Perfect!

Mint. It grows like a weed around these parts and we might sometimes take its ubiquity for granted. Yet there is no easier way to conjure up a burst of summer sunshine than by throwing a handful of zingy, fresh mint into a dish....

Summer Arrives with Apricots

Apricots are one of my favorite early-summer stone fruits. I love pulling them apart at the seams and taking big, juicy bites as the soft, orange skin brushes my lips, the sourness clings to the back of my throat, and the syrupy fruit quenches my thirst....

Spring Brunch

There is nothing like a good dose of spring to remind us of hope and rebirth....

Emerald Forest Cake

As thoughts of hand-crafted chocolate and succulent frozen cherries came to mind, I started mulling a Pacific Northwest version of a traditional Black Forest Cake. After some local and seasonal substitutions, the result was a take on the cake that might be better than the original....

One Ingredient Three Ways: Rhubarb

After the ground thaws, green shoots and buds emerge as harbingers of spring. The rhubarb leaves are among the first to uncurl and fan out. Soon, green stalks will blush pink, then red, begging to be picked. I always eagerly await rhubarb season. Its bright, sour flavor is welcome after a winter season full of rich, hearty foods, and it’s a versatile ingredient that works well in both sweet and savory recipes....