Key Ingredient

November 17, 2014 5:48 PM
Chef Jim Drohman of Le Pichet and Café Presse honors French tradition with Comté cheese
chef jason wilson miller's guild downtown seattle magazine
March 12, 2014 11:17 PM
Chef Jason Wilson grew up in a family of butchers, and as a kid in Minnesota, he relished the fatty, gnarly bit on the end of a roast. As a...
il corvo seattle magazine how to cook with anchovies mike easton
January 16, 2014 7:25 PM
At Il Corvo, the small handmade-pasta place in Pioneer Square, chef/owner Mike Easton keeps a sharp focus on big, bold flavors. So,...
Joule seattle magazine best restaurants in seattle
November 12, 2013 6:50 PM
While Rachel Yang was growing up in Korea, her family ended meals with sujeonggwa, a dried persimmon tea. “I can still remember the sweet...
Tom Douglas restaurants Seattle magazine Chef Eric Tanaka
September 10, 2013 5:14 PM
Say hello to bonito flakes. They’re waving at you, perched on an Osaka Pancake at the newest Tom Douglas restaurant, TanakaSan. The heat...
Poquitos Seattle magazine
July 8, 2013 10:39 PM
Not long ago, nearly every Mexican restaurant north of the border smothered dishes in cheddar cheese, a world away from anything ringing...
lebanese pepper paste
May 20, 2013 7:06 PM
Mamnoon's chef, Garrett Melkonian, has warm memories of the Lebanese pepper paste his grandmother used in various dishes. “Cooking was her...
sumac
April 9, 2013 6:14 PM
Yes, sumac is a small tree. But that tree bears bright red berry-like fruit, which is crushed into coarse powder the color of brick. In...
Holly Smith of Cafe Juanita Kirkland Seattle
March 5, 2013 12:01 AM
Lard used to be a dirty word. And its Italian cousin, lardo, would prompt puzzled looks followed by the inevitable “What’s that?” But now,...
November 17, 2012 12:44 AM
What it is: Strega is a magical Italian liqueur made from spells and spun gold. OK, it’s actually a blend of 70 herbs and spices that...
September 21, 2012 10:51 PM
What it is: Also commonly known as Japanese pumpkin, kabocha squash average about 2–3 pounds in weight. Kabocha have an edible, dark green...
July 18, 2012 11:11 PM
What they are: Padrón peppers are small, green peppers with a sweet, mild flavor. Occasionally, the odd rogue pepper can grow particularly...
May 23, 2012 1:04 AM
What it is: Uni, or sea urchin, is a small creature with a spiny shell. It is the orange roe within the urchin that is edible and...
April 5, 2012 10:57 PM
What it is: Known to the Chinese as “hua jiao,” this numbing yet addictive spice zings taste buds with its slightly lemony flavor in many...
January 13, 2012 11:45 PM
What it is: Fenugreek is a plant widely cultivated in Asia (predominantly in India) and Europe. Both its leaves and seeds are used in...