Proven Pearings

I speak from experience when I say that a pastry chef’s palette of seasonal ingredients is crowded with caramel and chocolate browns when winter rolls around. But if you look closely, there are plenty of local options for satisfying your sweet tooth. From the sweet, creamy yellow flesh of a Seckel pear, to the papery mahogany skin of the hazelnut, to the deep, dark brown of extra-dark, bittersweet chocolate, what winter’s offerings lack in bright color and flavor are made up for in richness and texture....

Clean Your Plate!

At the beginning of the New Year, many of us pause and think about the year behind and create plans for the year to come. After all the holiday indulging, many of these plans revolve around health and wellness, and we begin to move towards the idea of treating our bodies with a little more care. ...

One Ingredient Three Ways: Dungeness Crab

The delicate but distinctive flavor of the Pacific Northwest's Dungeness crab combines winter's reality with summer's promise, making a perfect New Year's resolution....

The Proof is in the Parsnip

Perhaps you’ve heard the expression, “Fine words butter no parsnips.” In other words, flattery (“buttering up”) is meaningless without the behavior to back it up. A variation of sorts on “Don’t judge a book by its cover,” it's a particularly apt turn of phrase when speaking of parsnips, that humble root vegetable whose gnarled exterior is at odds with its creamy, sweet interior....

Holidays on the Lamb

The last two months of the year are a time of celebration and giving thanks. Family and friends gather around the holiday table to reconnect and reminisce while enjoying a hearty meal together. When I was growing up, lamb often found its way onto our holiday table. An untraditional meal to many, lamb became our tradition, and to this day, the smell of lamb wafting through the house brings back all those memories of home and comfort....

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....