Key Ingredient

Jerry Traunfeld of Poppy
March 16, 2015 4:48 PM
Poppy chef/owner Jerry Traunfeld springs for this savory herb
September 11, 2014 11:13 PM
A fortuitous souvenir brought back from France by her sister led Ba Culbert, chef and co-owner of Tilikum Place Café, to one of her dearest...
July 21, 2014 4:54 PM
A face shield and eye goggles aren’t common kitchen tools, unless you’re executive chef Jacky Lo, who, along with his team of cooks at Wild...
molten chocolate cakery seattle ballard seattle magazine
May 13, 2014 8:48 PM
Autumn Martin has long been enamored with the process, smell and flavor of smoked foods. “My dad smoked salmon and steelhead every year...
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...