Edible Seattle leaves free copies of back issues out for people to take in several places around my neighborhood, including one of our 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.
Continue reading “April: Grape Cake with Anise and Lemon”
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.
Continue reading “March: Tabbouleh with Pine Nuts and Almonds”
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.
Continue reading “March: Salmon with Scallion Rice Pilaf”
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.
Continue reading “The Final Chapter of the Viaduct”
I found this salad on a list of 101 salads in the New York Times. It’s light, crunchy and easy to make – the perfect addition to any Asian-inspired meal. You can even store leftovers for a day or two afterwards because the bean sprouts, carrots and celery won’t get soggy and wilted when left in the dressing.
Continue reading “February: Sichuan Slaw”
In a Sunset Magazine that I picked up somewhere, I found this coconut curry recipe that is easy to make, and easy to customize with whatever ingredients that are handy. You could even make it vegan by substituting the shrimp with potatoes and other vegetables. This recipe is a good introduction to basic curry, and it’s great to build and learn from.
Continue reading “February: Coconut Shrimp Curry”
I have a huge 3-ring binder filled with recipes that I collect: magazine pages from the doctor’s waiting room, labels torn from a can of beans, online articles and printed for inspiration or written down on scraps of paper. Some I have already tried and loved, but the rest I keep “just in case” of… what? The next time someone asks me, “Can you please bring this very specific dish that you’ve never made before?” That’s never going to happen. So in 2019, I’m going to dig through my binder and finally try all the recipes that I’ve been saving up.
Continue reading “January: Lentil Soup with Cumin and Lemon”