Cooking

Cooking healthy meals can be difficult, especially when you’re pinching pennies.

In 2014, caterer and entertaining expert Heather Christo and her two young daughters were diagnosed with severe food allergies following years of unresolved health problems.

Eating seasonally, locally and supporting farmers come deep wintertime equates to shivering trips to one of the few year-round farmers markets, where tables are piled high with a

On Friday, the day after this year’s Tom Douglas Culinary Summer Camp ends, an aching hunger will set in, especially around 10 in the morning when campers realize nobody is feeding them an endless buffet of bites of the amazing fo

Wending through the creaky, unlit passages that served as intermissions during the nearly four-hour long Café Nordo’s Cabinet of Curiosities "show", I couldn’t stop thinking about Stanley Kubrick’s The Shining.

My first priority as a forager is to enjoy the fresh air. Second is a good meal. Third—and not a distant third, mind you—is the inherent health benefits of wild foods. Nature will take care of us if we let her.

So much for secret recipes. Seattle cooks are letting it all hang out with new books detailing how to concoct treats as tasty as their own. (In the process they reveal a common love of lengthy subtitles.)

The Book Larder, a new cookbook store and events space (and the only store between San Francisco and Vancouver, BC to sell cookbooks exclusively), opened this week to much fanfare.

What they are: The earliest recipe for marrons glacés, or candied and glazed chestnuts, originates from 16th-century France, and gained in popularity in Louis XIV’s opulent Versailles court.

“I love cookbooks,” says Lara Hamilton.