Recipes
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April 9, 2013 9:28 PM
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April 9, 2013 6:19 PM
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March 6, 2013 7:59 PM
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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,...
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...
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...
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...
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...
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...
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