recipes
Recipes of the Week: Chef Megan Coombes’ Obatzda and Fondue
Pioneer Square's Altstadt is cooking up Oktoberfest favorites through Halloween
If fall has you dreaming of full beer steins and oompah bands, you’re in luck: Seattle hosts ample Oktoberfest celebrations all through September and into the witching month of October. (Peruse a list of said events here.) One such restaurant getting into the Bavarian spirit is Pioneer Square’s Altstadt, thanks to Megan Coombes—the German…
Recipe of the Week: Cucumber Ahi Salad
Enjoy your omega-3s with this summer "sushi salad"
Seattle knows a thing or two about seafood. Many a resident and out-of-towner scour the city’s restaurants seeking the best under-the-sea dishes. But a delicious seafood meal can start in your own kitchen, thanks to Feasting at Home blogger Sylvia Fountaine, with her DIY recipe for a summer “sushi salad.” This cucumber ahi salad combines…
Recipe of the Week: Jamaican Jerk Pineapple Chicken
Bring tropical flavors to your summer grilling menu
Need a summer dish to wow your dinner guests? This is it. Please palates while making the most of the summer grilling season with this simple and delicious Jamaican Jerk Pineapple Chicken dish by blogger, entrepreneur and cookbook author Sarah Adler of Simply Real Health. The blend of flavors is sure to bring exotic tropical tastes to your meal, even if you’re…
Recipe for Peach Sangria with Washington Riesling
Try this savory white sangria with peaches, ginger, lime and WA wine
Savory White Sangría with Peaches, Ginger and Lime Serves 15 1 bottle (750-milliliter) Riesling 1 bottle (750-milliliter) Michelle Extra Dry Sparkling Riesling 1 bottle (750-milliliter) of seltzer water (plain, lemon or lime) 1/2 cup Domaine de Canton ginger liqueur 2–3 fresh peaches, sliced 1 large lemon, thinly sliced One handful basil or mint, gently bruised…
Recipe of the Week: Vegan Lavender Pavlova with Mixed Berries
A berry-filled summer dessert to make the most of your farmers market finds
Whether you’re scouring the local farmers markets or foraging in your neighborhood, seasonal berries are a crucial part of your summer diet. Make the most of your farm-fresh finds with this recipe from Spache the Spatula blogger, Rachael Dart. Vegan Lavender Pavlova with Mixed Berries Ingredients: FOR THE MERINGUE: 2/3 cup aquafaba (from a 15 oz. can of…
Recipe of the Week: Strawberry Shortcake from Biscuit Box
A fresh, distinctive take on classic strawberry shortcake
Fresh-baked biscuits. Ginger- and mint-infused macerated strawberries. Vanilla bean chantilly whipped cream. This is strawberry shortcake for the full-on epicurean. This scrumptious recipe from the folks behind the Biscuit Box food truck—operated by local mobile dining company Mobile Mavens—is just begging be savored in the sunshine. And with the first official day of summer finally here,…
Recipe for Rhubarb Shrub
Whip up this delicious drink now
Rhubarb Shrub 10 ounces fresh, in-season rhubarb, sliced and diced 3.5 ounces red wine vinegar 3.5 ounces apple cider vinegar 1 ounce (2:1 sugar to water) simple syrup Let all ingredients marry for 24 hours, then strain and store in the fridge. Read the full article on Naka’s refreshing twist on the classic Gin &…
Entertaining Expert Heather Christo Debuts Cookbook of Allergen-Free Recipes
Local cookbook author gets creative with alternative ingredients
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. For a classically trained chef and food blogger (heatherchristo.com), it was a strange situation. “I had built a career on goopy cakes and creamy pastas,” recalls Christo during a recent…
Duke’s Award Winning Clam Chowder
Ingredients: 2 cups baby red potatoes, diced medium 4 slices nitrite-free bacon ½ cup Darigold butter 2 cups onions, diced medium 2 cups celery, diced medium 1 tablespoon fresh garlic, diced small ½ cup flour or ½ cup Duke’s Gluten-Free Flour Blend* 2 tablespoons clam base 1 ½ cups clam juice 1 ½ cups milk…
Cynthia Nims’ Northwest Crab Boil
Unlike our compatriots in the eastern regions of the country, Northwesterners typically add no spice (beyond salt) to the pot when boiling crab for a feast. Having grown up here, of course I adhere to the practice, finding that the flavor of the crab itself is near perfection. Some crab lovers simply scoop up clean…
Tilth Owner Going Nuts for Homemade Milk
Maria Hines on the virtues and versatility of homemade almond milk
Nut milks—especially almond milk—are having a moment. The creamy liquid is made by grinding nuts with water, resulting in a velvety milk-like beverage. Health-conscious eaters and plant-based diet devotees swear by the nutritional value of nut milks, adding almond milk, for example, to smoothies and swapping out the cream in coffee for Brazil nut milk….
Join The Must List
Sign up and get Seattle's best events delivered to your inbox every week.