Recipe of the Week

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.

This week's recipe comes from executive chef Shawn Applin, who last week opened Outlier, the new Hotel Monaco restaurant formerly known as Sazerac

The spicy tart flavors of a fresh Bloody Mary pair perfectly with the briny Shigoku oyster. Chef Wesley Hood of Aqua by El Gaucho shares his recipe

The chain's new Sammamish store opens Wednesday—try these toasts tonight

The big green holiday is right around the corner. What to have for dinner? Circadia's Garrett Melkonian shares a recipe

This week's Recipe of the Week contributor is Sarah Britton, photographer, food blogger and author of veg-centric cookbook, 'Naturally Nourished'

On March 26, Book Larder in Fremont will host successful food blogger Joy Wilson for a cookbook signing and discussion about her new cookbook, 'Over Easy.' We’re sharing this recipe now as a little preview—and so you can get tickets to the event before they inevitably sell out.