Last Sunday I was lucky enough to be included in one of the intimate farmhouse dinners at Kurtwood Farms on Vashon. Ex-Seattle chef Kurt Timmermeister (and friends) produce regular Sunday night dinners on his 13-acre dairy farm that are the acme of local eating. Every bite of food — with the exception of 4 or 5 [...]
A short list of some of the great things for a Foodie to do in Seattle this month.
Pickling, preserving and canning are such sustainable and rewarding cooking projects. In a few hours, usually spent as a communal effort with friends or family, you’ve turned bags full of extra, about-to-rot tomatoes, zucchini, peaches or cucumbers into a flavorful pickle, relish, jam or sauce to be enjoyed all winter long.
When I saw an ad from Danu Tours for a backcountry culinary tour to Bali, I was in. Cooking! In the wilds of Bali! Are you kidding? After some serious personal setbacks, I was more than ready to experience something entirely new.
I expected gorgeous beaches, golden gingerbread temples and lush tropical forests. I hoped to [...]
Once you have done some research (read How to Get the Thrill from Your Green Grill on this site) and and selected the grill you can live with, both as a conscious cook and grill-meister, these tips will help you get the most successful results every time.
Because the heart of the kitchen has moved outdoors this time of year, it seems fitting to talk about ways to bring conscious choices to that most essential American entertaining: the backyard barbecue. Whether you love sloppy Kansas City pork ribs or grilled boneless, skinless chicken, this article helps you decide which grilling set up is best for you.
The classic ways to add pizazz to grilled or roast meats and seafood pretty much breaks down into the use of marinades, rubs, brining and sauces. Here you’ll find uuseful explanations of exactly what each of those terms mean, and when to use the particular technique.
Chocolate lovers (and we are legion) will be thrilled to discover that their cult-like fascination with this cherished, dusky indulgence has a healthy foundation. It turns out that some of that feverish appreciation may have a basis in the workings of the human mind.
Between the ginger, the honey and the soy—and of course wild Alaskan salmon—Ohhhh boy! Native Americans from the Pacific Northwest have been preparing salmon in this simple fashion for hundreds of years. The cedar imbues the salmon with a smoky flavor while keeping it tender and moist. And this is such a great presentation for [...]
According to Seattle food guru and salmonista Jon Rowley, though it’s a challenge to get this fish to market from the very remote location where it’s harvested, Yukon chum should be available in most major cities this year. And with the great texture, flavor and bold orange color it offers, at roughly half the cost [...]
