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BEFORE 'SUSTAINABLE SEAFOOD' even entered our lexicon, Robert Clark was on a quest for better fish. In the late '90s, disappointed by the declining quality of Chilean seabass, he turned [...]

THIRTEEN YEARS AGO, when Sophie Banh couldn't find the Vietnamese dishes she was craving in Seattle, she persuaded her brother Eric to open a restaurant with her. Called Monsoon, it [...]

At a weekly menu meeting, Natural Selection owner-chef Aaron Woo volleys ideas back and forth with his sous-chef, Chris Soffner, in a rapid rally. They consider adding some brown butter [...]

Whenever I take a trip to Eastern Washington from my hometown of Seattle, I swing into Waitsburg. The historic brick main street of this town might be a precious few [...]

Sour pickles (see recipe on page 72) BY SARA DICKERMAN PHOTOGRAPHS BY TODD COLEMAN (see recipe on page 72) NURTURING LIVE-CULTURED FOODS, WATCHING THEIR COLORS CHANGE, AND TASTING THE RESULTS, [...]

EATING IN FRANCE nearly 20 years ago, chef Renee Erickson ordered a pate plate that came with an invigorating surprise: plum pickles. Back home in Seattle at her (now closed) [...]

NO ONE DOES Indian food like Meeru Dhalwala. At the celebrated Vancouver, B.C., restaurants Vij's and Rangoli--which she co-owns with chef Vikram Vij--and at her new place, Shanik, in Seattle, [...]

eat clean in 2016 Six years and one gorgeous new cookbook later, Sara Dickerman reflects on what she's learned from masterminding the bon appétit Food Lover's Cleanse 2016 THERE IS [...]

Camping has its secret season Kelsey Sheofsky, co-owner of Shelter Co. luxury camping service, shares her reasons why this is the best month to take your weekend getaway outside. 1 [...]

WHEN I WAS A KID, I used to play with my mother's cookie cutters, and I was always intrigued by a tiny set she had, in the shape of clubs, [...]

FORGET ABOUT POTS BOILING. I HAVE a corollary co that old kitchen saw: Witched gelatin never sets. At least not for me, and particularly not when I was a line [...]

Byline: by Sara Dickerman PHOTOGRAPHS BY TUUKKA KOSKI food lover's cleanse The key to getting the most out of our 5th annual recharge? A plan. Here's how to make it [...]

Recipes of pomegranate cocktail for eight servings, pomegranate, beet, and blood orange salad for four first-course servings, chunky orange and pomegranate marmalade and pomegranate-caramel tart with walnuts for eight servings are presented. Ingredients used, method of preparation and cooking time are mentioned.

THE 4TH ANNUAL! FOOD LOVER'S CLEANSE Our post-holiday reboot is anything but ascetic. It's achievable and-more important-tasty, thanks to these deliciously versatile staples I'm a cook, not a nutritionist. So [...]

THE THANKSGIVING SURVIVAL DIET BY SARA DICKERMAN PHOTOGRAPHS BY CHRISTOPHER TESTANI We devised a calorie-cutting (but tasty!) meal plan that lets you have your turkeyand gravy, and pumpkin pieand eat [...]

On Thanksgiving, you don't have to choose between football and food. With a few smart strategies, you can deliver the most delicious turkey ever--without missing a single critical play. BY [...]

1 2 3 SEATTLE SHINES BY SARA DICKERMAN PHOTOGRAPHS BY KYLE JOHNSON Leave your raincoat at home and bring an appetite. The capital of the Pacific Northwest is aglow with [...]

Master the art of spicy cooking in three palate-stimulating lessons. BY SARA DICKERMAN PHOTOGRAPHS BY LISA SHIN MEN LOVE TO BRAG ABOUT HOW MUCH HEAT THEY CAN HANDLE, whether that [...]

Byline: BY SARA DICKERMAN PHOTOGRAPH BY CHRISTOPHER TESTANI THE FOOD LOVER'S CLEANSE New Year's goals shouldn't mean juice fasts and deprivation. Reboot your diet (and love it) with BA 's [...]

Byline: BY SARA DICKERMAN PHOTOGRAPHS BY CHRISTOPHER TESTANI A HEALTHIER OLIDAY Or, how to enjoy Thanksgiving dinner without needing to loosen your belt EACH CRISP HAS 50% LESS FAT THAN [...]

Byline: BY SARA DICKERMAN THE COAST WITH THE MOST The views. The oysters. The cocktails! Set off on a drive from Seattle to Vancouver and you'll discover a stunningand absurdly [...]

Byline: RECIPES BY SARA DICKERMAN PHOTOGRAPHS BY DITTE ISAGER FOURTH OF JULY PICNIC Grab a basket (and a cherry hand pie): You can take our summer holiday menu anywhere, whether [...]

Byline: Photographs by JOSÃ PICAYO Sara Dickerman THE NEW CHICKEN DINNER IT'S LEAN, IT'S EASY, AND IT TASTES LIKE IT COULD BE ON THE MENU AT YOUR FAVORITE RESTAURANT. WE [...]

I couldn't move my vineyards out of Walla Walla,' says Charles Smith as we stand outside his new 30,000-square-foot winery in the Pioneer Square neighborhood of Seattle. 'But I could [...]

We're all concerned about the rising levels of mercury in our favorite fish, but what's a seafoodie to do? Here's the straight answerand some helpful advice. What's your desperation meal [...]

I fell for choux paste, a k a cream-puff dough, early in my cooking career. At one of my first restaurant jobs, creating pretty slices for our cheese-plate service left [...]

If you have ever tried passing through customs at Newark with a partly wrapped Burgundian salami in your luggage or have found yourself stuck in traffic outside a 72,000-person stadium [...]

A few years ago, I helped to open a Greek-inspired restaurant in my Seattle neighborhood. I'm not Greek, but somehow the big, bright flavors seemed instinctive. One of my greatest [...]

Lovely to look at and ornery to handle, artichokes are -- like roast turkey and hand-wrapped tamales -- ideal ritual food. The rites that artichokes serve, of course, are spring's, [...]

SETTING THE TABLE The Transforming Power of Hospitality in Business. By Danny Meyer. 320 pp. HarperCollins Publishers. $25.95. Four decades ago in The New Yorker, Joseph Wechsberg profiled Henri Soule, [...]

In restaurant kitchens, celery tends to be treated like the vermouth in a martini: much is made about using as little as possible. While I have yet to see a [...]

Fifty-odd years ago, the journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, but somehow the cuisine faded in the shadow of French cooking. Such fare may [...]

Among other enticements, it was spices that sent Christopher Columbus sailing west and da Gama around the Cape of Good Hope. And it is spices and other exotic, hard-to-come-by ingredients [...]

The article discusses renovation of a kitchen by architects Chadbourne + Doss and presents a timeline depicting evolution ok kitchen which include movement of the kitchen to the center of the home in 1940s; open-plan kitchens with modern appliances in 1950s; and maximalist islands pack in kitchen.

RICH ALLEN IS A REFRIGERATOR renovator in Tucson, Arizona, but he's no ordinary fix-it guy. He is the man to call if you want to install dual-temperature wine coolers inside [...]

The article offers information on various organic products including a honeycomb vase from West Elm Inc., Eco-Kids art supplies from Eco-Kids, and the Chocolate Stout from Bison Brewing.

Ringo tries to escape the madness of Beatlemania at a pub, but he can't get anything right. His darts fly afoul, into the tavern's birdcage; his pint, glass gets smashed: [...]

Alice Childress' 1973 novel offered a tell-it-like-it-is glimpse at the struggles of Benjie Johnson, a 13-year-old heroin addict. 'My block ain't no block to be a chile in peace,' laments [...]