recipe
Hunting for Majestic Porcini Mushrooms
How to use these meaty mushrooms found in the woods
To the English, they’re “penny buns.” French speakers know them as cèpes, Germans say steinpilz. Here, in mushroom-hunting circles, we commonly call them kings, short for king boletes. On restaurant menus you’re more apt to see the Italian word for them, porcini (meaning “little pigs”), since this is the term of commerce for this mushroom…
Make this Refreshing Drink on a Sunny Afternoon
Crisp Washington Rieslings and sweet, seasonal peaches combine for a perfect summer sipper
Come summertime at Mark Takagi’s house, you’ll find sangría. And lots of it. “It’s the perfect, refreshing, unpretentious drink on a sunny afternoon,” says Takagi, a wine, beer and spirits specialist of 26 years for Metropolitan Market. “I drink pitchers of it all summer long.” Traditional red sangría is more popular than the white version,…
Seattle Children’s Farmers Market Salad
Ingredients For the salad: · 1 lb English cucumbers, half moon slices · 1 lb. haricots vert, stems trimmed and blanched · 1/2 lb. Heirloom Cherry Tomatoes, quartered · 3 ripe avocados, diced (add immediately before serving) · ½ lb Quinoa, cooked · 1 lb. baby arugula · 1 lb. baby kale · ½ lb….
Former Whole Foods Chef Hired To Revamp Hospital Meals
Seattle Children's Hospital hires chef Ryan Garcia to improve quality of patient meals
In 2007, chef Ryan Garcia and his wife had to spend a stressful week at Seattle Children’s Hospital as the couple’s newborn recovered from the flu. During that time, he ate a lot of the hospital’s food—suffice it to say that when the chance to be on the other side of the plate came up…