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Frozen S’mores Sandwiches

There’s nothing quite like a s’more on a late summer evening. The fluff of marshmallow combined with oozing chocolate and a crisp graham cracker. Just the thought of it is...

Jessica Ivaska 23 Aug 2011 Hits:200 Seattle Recipes

The ice cream sandwiches you can pick up at the corner store or local 7-11 can hit the spot on occasion. Like those times when you’re reminiscing about childhood $.25...

Jessica Ivaska 23 Aug 2011 Hits:223 Seattle Recipes

On warm summer days there’s something about the frothy, creamy taste of a good float. Growing up we always used to have root beer or Coke floats, but with the...

Jessica Ivaska 23 Aug 2011 Hits:166 Seattle Recipes

Blackberry Shortcake Sundae
Strawberry shortcake is a favorite summer-time dessert. And why shouldn’t it be? It’s light, sweet, tangy and delicious. In fact, we would eat it every day of the year if we could. But, alas, that’s not always an option seeing that strawberries aren’t always in season. Plus we often find…
Washington Peach Ice Cream Parfait
When it comes to our food, we’re all about texture. Some people like each bite to be reminiscent of the last—soft and smooth, or chunky and crunchy. They don’t like to be surprised with a mash-up of textures in a dish. We however, do. We prefer chunky soups to puréed…
Incredible Egg and Mushroom Sandwich
Incredible Egg Sandwich(makes 2 sandwiches)Recipe courtesy of Brooke and Jesse from Red Owl Mushroom Farm Ingredients:2 Eggs2 good size chunks of French bread (or English muffins)1 small box Oyster mushrooms¼ Red or sweet onion4-6 Fresh basil leavesCrumbled feta cheese (to taste) (You can make endless improvisations to this recipe based on what you have…
Pleurotus Po’Boy
Pleurotus Po’Boy(makes 2 sandwiches)Recipe courtesy of Brooke and Jesse from Red Owl Mushroom Farm Ingredients:2 French rolls or French bread cut in 6” sections1 large box Oyster mushroomsshredded lettucesliced tomatomayo For Batter:¾ cup all-purpose flour½ teaspoon baking powder¾-1 cup beer1 eggsalt, pepper, and cayenne to taste Directions: Remove last ¼” from mushroom bouquet. Separate…
Apple-Blueberry Crisp
Apple-Blueberry Crisp(Adapted from an Apple Crisp recipe by Ashley Gartland) Topping 4 tablespoons chilled butter 1/4 cup brown sugar 2 tablespoons white sugar 1/2 cup oatmeal 1/4 cup flour pinch of salt 1 teaspoon cinnamonFilling 2 medium apples 3 tablespoons sugar 1/2 tablespoon flour 1/2 cup fresh blueberries To make the topping:…
"Heavenly Layers" Tiramisu
Photo by: Jessica Ivaska. (Recipe adapted from this one at Food.com) Ingredients 1 pound mascarpone cheese 3 tablespoons Dark Rum 1 teaspoon vanilla ¼ cup sugar 1 cup heavy whipping cream 24 Italian ladyfingers 1¼ cup espresso, cooled…
Stress-less Holiday Cooking: Pork Fajitas
Photo credit: Jessica Ivaska So Christmas day is officially over, but that doesn’t mean the festivities are winding down quite yet. This is the busiest time of year, and that often means cooking goes by the wayside. We totally get it. When the holidays are in full swing and you’re constantly…
Potato Latkes
Latkes with Sour Cream. Photo by U. Kagor. Hanukkah, the Jewish festival of light, is a time of song, celebration and, of course, comforting cuisine. The king of the Hanukkah dinner table is undoubtedly the Potato Latke. This delicious, ancient recipe began as the Mediterranean delicacy known as L'Vivah, a…
Homemade Hanukkah Applesauce
Fresh Applesauce. Photo by David Benbennick Let's say you've made some delicious potato latkes. Why not go the extra mile and cook up a batch of homemade applesauce to serve on top of them? The traditional topping adds a cool, sweet contrast to the crispy, savory flavor of potato pancakes. It's…
Sufganiyot- Jelly Doughnuts for Hanukkah
Fresh Sufganiyot. Photo by Paul Muses. The traditional foods of the Jewish winter festival of Hanukkah incorporate oil as a reference to the oil of the lamps of the ancient Temple of Jerusalem. Especially in the well-known story of the Maccabee Jews reclaiming Jerusalem from the Syrian Greek forces that occupied…
Hanukkah Recipes- Holiday Foods for the Ages
Photo: dra schwartz Tradition isn't just handed down through the generations in stories and esoteric rituals. We connect with years and people past through our very senses. It's astonishing and comforting to know that certain sights, sounds, tastes and smells of a holiday have been experienced by people throughout the ages.…
Apple Brioche Bread Pudding with Rum Raisins
Recipe by Chef Vanessa Wesley, Poco Wine Room, Seattle Ingredients 1/3 cup raisins 2 tablespoons spiced rum 2 cup heavy cream 4 large eggs ½ cup sugar ½ cup brown sugar 3 tablespoon unsalted butter, melted and slightly cooled ½ teaspoon cinnamon 1/8 teaspoon salt ½ teaspoon vanilla extract 4 cup packed brioche, cut into 1-inch cubes 2 medium Honeycrisp apples, peeled, cored…
Blue Cheese Waldorf Salad
Recipe by Chef Vanessa Wesley, Poco Wine Room, Seattle For the Salad 2 Jonagold apples, cut into ¼ x 2 inch batons 4 stalks of celery, cut into ¼ x 2 inch batons 1 cup walnuts, toasted 2 cupw mixed baby greens Bleu Cheese Dressing ½ cup aioli or mayonnaise ¼ cup buttermilk ¼ cup crème fraiche ¼ teaspoon onion…
Calvados and Cranberry Baked Apples
Recipe by Chef Vanessa Wesley, Poco Wine Room, Seattle Ingredients 4 medium Gala apples ¼ cup dried cranberries 2 tablespoon sweet cream butter ½ teaspoon nutmeg ½ teaspoon cinnamon 1/3 cup brown sugar, packed 3 tablespoon Calvados Directions Pre-heat oven to 350 F. Core apples and place them in a baking dish just large enough to hold them. Mix cranberries, butter, nutmeg,…
Grilled Zucchini Tartine
Created by Chef Bill Morris, The Rainier ClubSeattle, WA Directions1. Using a loaf of fresh country bread, cut 1/2 inch thick slices. Brush each slice with olive oil and season with salt and black pepper. 2. Cut fresh zucchini into…
Zucchini Stuffed Pasta with Parmesan, Garlic and Chanterelle Mushrooms
Created by Chef Bill Morris, The Rainier ClubSeattle, WA Make a basic pasta dough and set aside. 1. Dice about 2 cups of fresh zucchini into 1/2 inch pieces. 2. Mince 1 tablespoon shallots and 1 teaspoon garlic. 3. Chop 1 teaspoon fresh basil and thyme. 4. Pour 3 tablespoons…
Zucchini-Wrapped Local King Salmon with Green Zucchini "Relish"
Created by Chef Bill Morris, The Rainier ClubSeattle, WA Preheat oven to 350 degrees. Season a fresh local salmon filet with salt and white pepper. Cover with plastic wrap and refrigerate while preparing other ingredients. Cut zucchini lengthwise into 1/8 inch thick slices.…
Tomato Vodka Sauce
The unique sweetness of Sound Spirits distillery Ebb & Flow Vodka makes a very interesting marinara sauce. While traditionally neutral vodka coaxes certain flavor compounds from tomatoes without adding any additional taste, Ebb & Flow makes a provincial, aromatic marinara that pairs well with whole wheat pasta and serves as…
Dungeness Crab Fresh Rolls
Photo: Jessica Ivaska Ingredients: 6 rice paper wrappers 1 1/2 oz. rice sticks, prepared as directed (Golden Pak is a local distributor) 1/3 lb. Dungeness crab meat 1/4 of a cucumber, cut into thin matchsticks about 4” long 1/4 of a red bell pepper, cut into thin matchsticks about 4” long 1/3 cup fresh cilantro leaves, torn…
Summer Salad: Thai Chicken with Peanut Dressing
We all know salad is good for us, but sometimes green salads seem well, stale. But, the right ingredients and the right twist can make plain old lettuce and veggies a delightful entrée. I had that experience a few weeks ago at my friend Trisha's with this amazing Thai salad.…
Thai Chicken Salad with Peanut Dressing
Salad Ingredients: 2 teaspoons sesame oil3/4 fresh, minced ginger (1/2 teaspoon dried)1 large garlic clove, minced1 tablespoon peanut butter1 tablespoon dry-roasted peanuts, crushed1 chicken breast, chopped (Draper Valley is organic and local)1 1/2 cups spinach, washed and torn1 1/2 cups romaine lettuce, washed and torn1/3 cup red bell pepper, chopped1/4 cup…
Summer Salads: Berry-licious
The first time I was asked to bring a salad to a family gathering, I did what I’d learned from my time busing tables at Eva. I combined high-quality greens with fruit and cheese. Everyone raved – and now I have a peanut gallery watching when I make salad for…
Merguez and Black-Eyed Pea Stew
This recipe comes from the guys at Corridor Sausage Co. in Detroit, Michigan. This hearty stew is a favorite of theirs on a chilly Michigan winter night.
Spinach Salad with Chicken, Apricots and Feta Dressing
This summery salad lets you take advantage of the fruits of summer (literally! Try berries, peaches or other summer fruits.) Photo: Jessica Ivaska
Shrimp Ceviche
This recipe for shrimp ceviche is a perfectly cool way to enjoy seafood. Photo: Jessica Ivaska
Veggie Packed Pasta Salad
Ingredients 2 green onions, sliced2 medium tomatoes, diced1 small summer squash, halved and sliced1 medium zucchini, halved and sliced1 cup chicken, cooked and shredded8 ounces dry pasta1 cup of homemade spinach pesto (recipe follows)1/4 cup freshly grated Parmesan cheese Uses for your leftover spinach pesto: Chicken Fish Pork chops Spread on crostini Hot pasta Scrambled eggs, or spread…
Gluten-, Egg- and Yeast-Free Doughnut
Photo: Jessica Ivaska G-free, egg-free eaters can still indulge in the siren call of the doughnut. This recipe should hit the spot! Ingredients Top Those Doughnuts Cinnamon and Sugar Mix 1/3 cup of sugar with 2 teaspoons of cinnamon. Melt 1 tablespoon of butter or margarine. Dip warm doughnuts into melted butter and…
Baked Salmon with Cilantro Pesto
This recipe is light and citrusy -- a lovely summer crowd-pleaser. Photo: Jessica Ivaska
Salmon Quiche
This salmon quiche is technically a Seattle dish that can be made with ingredients found within 20 miles of Seattle, but you can make it anywhere salmon's available. Good for breakfast, lunch or dinner, quiche is a fabulous blank canvas for culinarily artistic expression. Photo: Wes Simons
Vegan Egg-Less Waffles
As food allergies continue to be diagnosed in increasing amounts, especially among children, it can be hard to make foods that please everyone. Luckily there are plenty of options, if you know a few easy tricks. Photo: Wes Simons

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Seattle Carnivores Eat Up Link Lab Sausage

Flatbread with Link Lab Artisan Meats Jalapeno Sausage, served at Hook & Plow Restaurant in Seattle's Waterfront Marriott. Photo credit: Chef Thomas Horner David Pearlstein doesn’t come from a family of butchers or chefs—or even pork-eaters—but his artisan sausage business feels very much like a family business. His emphasis on natural...

Laura Brewer 04 Jan 2012 Hits:443 Find It - Seattle

100% Cacao bar from Marie & Freres. Photo by: Michael Sarko For edible gifts, nothing beats fine chocolate. Seattleites have a plethora of choices when it comes to the city's other favorite bean, but chefs and gourmands alike won't find anything better than the cacao purity of Marie & Freres in South Lake...

Michael Sarko 05 Dec 2011 Hits:364 Find It - Seattle

Composing Skillet's Sweet (and Tasty) Music

Photo by: Bryan Mills Skillet Street Food serves up some of the most amazing burgers and gourmet street food Seattle has ever tasted. The man behind Skillet? A music major from Western Washington University. Yes, the music community’s loss is the food community’s gain, as Josh Henderson’s Skillet is experiencing a...

Bryan Mills 16 Nov 2011 Hits:501 Find It - Seattle

Hands-On: Seattle’s Best Cooking Classes
iStock photo: user gerenme Between the vibrant farmer's markets and the can-do attitude of the city's local businesses, Seattle is one of the best places in the country to satisfy your culinary curiosity. It's a great town for those who are always on the hunt for an awesome new restaurant,…
Chowing Down on Seattle’s Street Eats
Diane Skwiercz of Street Treats shows off some of their delectable desserts. Photos by: Michael Sarko “Options,” says Diane Skwiercz of Street Treats, “Lots of options.” That's what the owner and operator of one of Seattle's favorite food trucks says is the key to what makes great mobile dining. At the…
Best Late Night Seattle Eats
Late Night Seattle. Photo credit: Bala Recently, Seattle lost one of its finest late night dining establishments. The Night Kitchen on Stewart closed its doors in early August, taking with it a reliable place to get delicious, local food any time between dusk and dawn. Thankfully, Seattle has plenty of other…
Bill the Butcher & ‘Zaw Take Over 7-11
No more Slurpees! Bill the Butcher & 'Zaw are movin' in. Photos by: Amie Simon Whether you consider it a strike against processed fatty food or not, the fact that the former 7-11 on the corner of Stone Way and 47th has been painted new colors and is now going to…
Getting Fungi with Red Owl Mushroom Farm
Brooke and Jesse welcome you with a smile to their kingdom of fungi! Photos by: Amie Simon Are you ready to get fungi with it? We’re talking about mushrooms, of course! Jesse Ott and Brooke Cassell are so passionate about oyster mushrooms that they decided to start a homegrown mushroom farm in…
Hot Dog! Why the Red Hot is Flamin'
A tasty Red Hot dog and a Hilltop Strangler. Photo by: Mikal Williams It's no wonder Red Hot is always so busy. Named Best Hot Dog in Western Washington in a magazine poll by Seattle's King 5 Evening, and recently featured in Food Network's Chef vs. City, this hot dog haven is constantly…
Sweet Spots: Tacoma’s Cupcake Craze
Banana Split cupcakes from Hello Cupcake! Photos by: Benita Ki Cupcake shops are popping up everywhere in Pierce County. Locally owned with batches of delicious cakes made in-house, each cupcake bakery features speciality flavors and flair that distinguish them from grocery store pastries. I spent a little time at each one…
Southern Kitchen: A Taste of the South
Gloria Martin, owner of Southern Kitchen. Photos by: Benita Ki Perched on the awkward intersection of 6th Ave, South Sprague, and Division Avenue in Tacoma, Southern Kitchen is a cute, homey restaurant that looks out onto busy city streets but perhaps belongs in the heart of the South. Run by friendly…
1022 South: A Cocktail Apothecary
Photos by: Benita Ki 1022 South is a specialty cocktail lounge in the Hilltop area of Tacoma. Lit with flickering candles, stocked with an eclectic collection of books from apothecary to literature, and buzzing with a hum of lively conversation, 1022 is the place to be. Since March of 2009, this…

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