Recipes

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,...
chefsteps
February 18, 2013 12:48 AM
When former Microsoftie Nathan Myhrvold’s six-volume, 2,438-page book, Modernist Cuisine: The Art and Science of Cooking, was released in...
January 24, 2013 7:41 PM
Eating seasonally, locally and supporting farmers come deep wintertime equates to shivering trips to one of the few year-round farmers...
bacon bread recipe
January 11, 2013 6:51 PM
Are you ready to paint your face Seahawks blue and then stuff it with game day goodies? Yeah, sure, you could go out and hit the bar to...
Beef-Shiitake Noodle
December 31, 2012 12:43 AM
Bean thread noodles often come in packets of individual bundles. To cook them, place them in a bowl and add boiling water to cover. Drain...
asian noodle recipes
December 12, 2012 10:50 PM
You’ve conquered the ethnic foods aisle at your neighborhood grocery store and you want more—more variety, more fun, more choices when it...
ramen noodle
December 12, 2012 12:56 AM
It’s ironic that making true Japanese ramen from scratch—a hallmark adventure of the truly cooking-obsessed—feeds people an interpretation...
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...
August 6, 2012 11:47 PM
INGREDIENTSFor the peppers:½ lb. padron peppers3 tablespoons olive oilcoarse salt, like Maldon or fleur de sel For the burgers:1 lb. ground...
May 23, 2012 1:08 AM
Ingredients 1 pound spaghetti 1/4 cup cream 1/3 cup freshly grated Parmesan cheese Salt and black pepper 8 ounces fresh sea urchin (uni) 4...
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...
May 22, 2012 11:15 PM
If you’ve ever wished you could re-create a marvelous dish you experienced at a local restaurant, you’re in luck. Seattle’s own Sasquatch...
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...
December 16, 2011 9:29 PM
Lamb Chops with Fenugreek Cream Curry This recipe is a lighter version of Vij’s incredibly decadent lamb “popsicles” dish. For the lamb: 1/...
November 18, 2011 10:44 PM
What it is: Duck lard is simply the fat rendered from ducks. This rich fat is pale golden when warm or hot, and solidifies to a snowy white...