Recipe of the Week

Whip up this salad from a Seattle institution while Washington asparagus is still in season.

When Seattleite Dana Cree was the pastry chef at Poppy, her desserts were the talk of the town.

Recipe of the Week: Volunteer Park Cafe's crispy Brussels spouts with pancetta.

Recipe of the Week: Fuel up before hitting the gym with this Washington Athletic Club favorite.

We’re officially less than a week out from the prestigious James Beard Awards Gala—essentially the restaurant world’s answer to the Academy Awards—which takes place May 1 in Chicago

It's no secret we love to eat and drink here at Seattle magazine. It was our love of food, in fact, that motivated our visit to the Blue Ribbon Cooking School on Friday, March 10 when we were invited for a team-building cooking class on the house (how could we say no?)

At Cafe Flora, we love this recipe for its complimenting flavors of hearty vegan ravioli, creamy cashew sauce and tangy, crunchy Jerusalem Artichoke salad

Amy Pennington is an all-around talented lady: gardening guru, savvy speaker, talented writer (and a columnist here), and envy-inducing cook.