One Ingredient Three Ways: Lavender

Lavender. It grows splendidly here in the Pacific Northwest, and we’ve all probably got a bush or two out in the yard — or know of friends who do. And yet we rarely, if ever, cook with it, which is a huge pity, as it is one of the most versatile of culinary herbs...

My Huckleberry Friend

Unless you live in the Pacific Northwest, chances are your "experience" with huckleberries has been limited...

Sorghum: The Versatile Grain You’ll Fall For

In our kitchen, the cooler months beg for pantry items that are versatile. I often find myself hunkering down a bit more than usual in the winter, as many of us do in Seattle, relying on old standbys like soups and stews, homemade bread, and roasted vegetables....

How to Shuck an Oyster

By the dozens, shucked and nestled into beds of shaved ice or coarse salt, oysters in their natural state are a sight to behold and a delight to savor. Here are two different ways to shuck an oyster....

Taking Stock – Making Stock

Winter is the perfect time to move your attention from stocking your pantry to stocking your freezer. The absence of farm fresh greens brings dependence on root vegetables and alliums—perfect partners for making homemade stock....