Cooking
J. Kenji López-Alt discusses “The Wok: Recipes and Techniques”
Celebrate the winner of the 2023 Washington State Book Award in General Nonfiction, J. Kenji López-Alt’s “The Wok.” “The Wok: Recipes and Techniques” was a #1 New York Times Bestseller and the recipient of a number of awards, including the 2023 Washington State Book Award in General Nonfiction and the 2023 James Beard Award for…
Vietnamese Comfort Food at The Pantry
If you’re craving comfort in these cold and rainy months, join Michelle Nguyen in this class on Vietnamese comfort food, where she’ll teach you how to make some of the classics at home. You’ll make bò kho (a tender, fall-apart braised beef stew with herbs, aromatics, and broth), classically served with a baguette. Also on…
Thai Takeout at The Pantry
Fabulous Thai takeout is one of the many things that makes Seattle a great city. Soy Dara spent her youth working in some of the best local Thai restaurants, and developed a deep love of the crowd pleasing dishes they served. Join her in class where she’ll teach you about the Indian, Malay, and Muslim…
Book Excerpt: Vegetarian Chinese Soul Food
Hsiao-Ching Chou offers up an ode to vegetables in her second cookbook
Hsiao-Ching Chou’s second cook-book, ‘Vegetarian Chinese Soul Food,’ is a follow-up to her popular Chinese Soul Food and will hit shelves Jan. 15. Hsiao-Ching is known for her sold-out classes that have made Chinese cooking accessible to home cooks, but with the pandemic she has shifted to social media to share her recipes and tips. …
This Book Should Be Your New Go-To Guide in the Kitchen
"How to Taste: The Curious Cook’s Handbook to Seasoning and Balance, from Umami to Acid and Beyond—with Recipes" by Becky Selengut hits shelves March 13.
This article appears in print in the March 2018 issue. Click here to subscribe. Like sight, smell and the other senses we take for granted, taste is something we do mostly without thinking. But local chef, cooking instructor and cookbook author Becky Selengut wants us to start noticing the flavors in our food more mindfully. Selengut’s new…
This Eve Dish is an Ode to a Seattle Classic That Was Ahead of Its Time
Fremont’s bastion of clean eating, shares the secrets to its hot bowl.
Two years ago this month, Eve co-owners Debra Russell and Jill Buchanan created their restaurant’s famous hot bowl after a decade of nostalgic cravings. The dish pays homage to the Capitol Hill juice joint Gravity Bar (open from 1986 to 2005), which was one of Russell’s favorite spots. Its simple menu, she notes, was “ahead of…
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