The first time I ever had a Lion's Tail, I thought it tasted like Christmas in a glass, and it immediately became my go-to libation of the holiday ...

The holy trinity of baking spices: ginger, cassia-cinnamon and allspice combine in this traditional medieval spice blend called Poudre Douce. It m...

These ginger snaps are the snappiest in town and offer a classic belly warming tingle all season long. Equally at home with a glass of milk, egg no...

This simple apple cake was baked by my great-grandmother on a wood stove over 100 years ago, and I'm happy to still be cooking it today. This recip...

This eastern Mediterranean dish is the perfect example of that regions ability to take simple ingredients like nuts, peppers and olive oil... and m...

Last October, the shop was bedecked with lovely heirloom pumpkins. Once they had seen the end of their lives as decorations, we roasted them and ad...

This Chile Honey Cake is a mouth watering example of the time-tested flavor combination of chile and chocolate. By infusing habanero chile flakes i...

Tender carrots are surprisingly sweet when baked in a brown sugar syrup, especially when united with perfect Washington apples and plump little rai...

A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn't seem lik...

Beef brisket is one of my favorite cuts of meat. When cooked just right, it is incredibly tender and flavorful, and one of the most affordable cuts...

This fabulous twist on roasted potatoes generously comes to us from chef Jerry Traunfeld of the late restaurant, Poppy, here in Seattle. The spice ...

Sometimes I get so busy doing things that I forget to eat breakfast and/or lunch. I know, I shouldn't do that, but I do. I've tried various power o...