May: Vegan Pho Broth

Outside of Vietnam, Seattle is one of the best places to find authentic pho noodle soup. In fact, the world’s largest bowl of pho can be found in the city’s International District! Dating back to the early 1900’s, pho is traditionally made with beef broth and rice noodles, and filled with a combination of vegetables, tofu, meat and garnishes. This savory veggie pho broth is filled with aromatic spices, and can be frozen to use as soup stock for any number of vegetarian recipes.

IMAG0759

Continue reading

Advertisements
Posted in Exploring our World, Flavors, The Seattle Scene | Tagged , , , , , , , , | 1 Comment

May: Green Goddess Dressing

I needed a quick salad dressing to bring to a dinner party, so I borrowed the dressing that was included in an Edible Seattle recipe for Green Goddess bowls. First published in the New York Times in 1948, the cool, creamy dressing is green because of all the blended herbs that give it a distinctively fresh flavor.

IMAG0657

Continue reading

Posted in Exploring our World, Flavors, The Seattle Scene | Tagged , , , , , , , | Leave a comment

April: Cherry Almond-Amaretto Bars

These cherry almond-amaretto bars are ridiculously good and easy to make. The amaretto gives the cherries a little kick (but nothing too strong). Experiment with different flavor combinations of fresh and dried fruit, zest and nuts to create a snack that’s perfect for you!

1

Continue reading

Posted in Exploring our World, Flavors | Tagged , , , , , | Leave a comment

April: Grape Cake with Anise and Lemon

Edible Seattle leaves free copies of back issues out for people to take in several places around my neighborhood, including one of ourĀ favorite breakfast spots. I’ve picked up a number of different copies along the way, so this probably won’t be the last Edible Seattle recipe I explore this year.

IMAG0513

Continue reading

Posted in Exploring our World, Flavors, The Seattle Scene | Tagged , , , , , , , , | Leave a comment

March: Tabbouleh with Pine Nuts and Almonds

The May 2017 issue of Food & Wine magazine was the special travel issue, and featured tons of traditional recipes from around the world and international twists on modern favorites. This fantastic tabbouleh from chef Yousef Hanna was included in the section on Israeli foods.

IMAG0343

Continue reading

Posted in Exploring our World, Flavors | Tagged , , , , , , , , , , | Leave a comment

March: Salmon with Scallion Rice Pilaf

First of all, I love pesto on everything. Second of all, I got a new food processor for Christmas. So it makes perfect sense that the first big cooking project with my new machine would involve some delicious variation of pesto.

IMAG0238 - Copy

Continue reading

Posted in Exploring our World, Flavors | Tagged , , , , , , , | Leave a comment

The Final Chapter of the Viaduct

The 66-year reign of the Alaskan Way Viaduct has officially come to an end. I can’t say that I’m sad to see it go because it was an ugly, inefficient and unstable piece of Seattle’s infrastructure. But like many other pieces of the city’s history, it creates a small void when it’s suddenly gone. I was one of the 30,000 people who came to say goodbye to the Viaduct and be one of the first to travel in the new replacement tunnel in the Tunnel to Viaduct 8K earlier this month.

tunnel viaduct 8k 19

Continue reading

Posted in Building Industry, Exploring our World, The Seattle Scene | Tagged , , , , , , , | Leave a comment