Cooking
Recipe of the Week: Washington Asparagus Salad From Ray’s Boathouse
Whip up this salad from a Seattle institution while Washington asparagus is still in season.
Washington Asparagus SaladRay’s Boathouse – Executive Chef Paul DuncanServes 4 Ingredients1 lb. Fresh Asparagus1 tablespoon Extra Virgin Olive Oil1 teaspoon Kosher Salt½ tablespoon Honey¼ each Lemon Zest10 leaves Fresh Oregano (roughly chopped)3 filets Spanish White Anchovy2 Garlic Cloves, Chopped1 Aji Dolce Pepper (or other colorful sweet pepper)¼ teaspoon Cayenne Pepper2 tablespoons Rice Wine Vinegar InstructionsBlanch…
Recipe of the Week: Sweet Potato Gnocchi With Brown Butter Sage Sauce
It’s no secret we love to eat and drink here at Seattle magazine. It was our love of food, in fact, that motivated our visit to the Blue Ribbon Cooking School on Friday, March 10 when we were invited for a team-building cooking class on the house (how could we say no?). Fun was had—along with some drinks—we…
Recipe of the Week: Shigoku Oysters with Bloody Mary Granita
Recipes for Seattlemag.com’s Recipe of the Week are contributed by participating chefs, cookbook authors and food bloggers. This week’s (bonus!) submission arrives courtesy of AQUA by El Gaucho, restaurant host of this year’s Red and White Party, which officially launches Taste Washington festivities this Thursday. Name of Recipe: Shigoku Oysters with Bloody Mary Granita Source…
Recipe of the Week: Circadia’s Beer Braised Brisket and Cabbage with Malted Mashed Potatoes
The big green holiday is right around the corner. What to have for dinner? Circadia's Garrett Melkonian shares a recipe
Happy St. Patrick’s Day, Circadia style! Enjoy this classic dish reinvented by Executive Chef Garrett Melkonian
Recipe of the Week: Brown Butter Carrots
This week’s Recipe of the Week contributor is Sarah Britton, photographer, food blogger and author of veg-centric cookbook, Naturally Nourished. If you’re still not convinced that simple food can be wildly delicious, give this recipe a try. With just a few humble ingredients, you can have a truly gourmet food experience! Brown butter is made by…
Recipe of the Week: Chamomile and Coconut Granola
Start your morning with a nutritious, filling serving of this toasted, honey-drizzled granola
Recipe of the Week is contributed by Seattle-based award-winning cookbook author, urban farmer and Seattle magazine contributor Amy Pennington. Originally published in my book Apartment Gardening, this is one of my all-time favorite recipes. While you have time this week, make a big batch and stock the pantry for the inevitable crush of soon-to-be healthy eating plans….
