Barbecuing a whole salmon on the grill is a Seattle tradition, especially when celebrating any significant event or holiday, from the Fo...

This soft butter will start melting as soon as it’s spooned over a piece of warm salmon, creating a simple sauce.

There are many of varieties of kale, such as Lacinato and Red Russian, in a range of colors from deep blue-green to purple-red, some with...

Classically, a confit is a duck cooked slowly in its own fat, but the word has taken on the meaning of almost any food cooked slowly in ...

Often squid is deep-fried, so it’s fun to grill it for a change. For tender, lightly charred squid, cook the skewers quickly over a direc...

I love chop salads because you can change them to suit your whim or the season. Substitute diced salami for the bacon or diced Gouda for ...

My take on mac and cheese is a chilled pasta salad with creamy buttermilk dressing and ricotta salata. In the spring, toss in some blanched and sliced asparagus or blanched fresh peas.

Your seafood shop will sell shrimp anywhere from “5 and unders” all the way to “50 and ups.” This refers to the average number of shrimp ...

Think of parsley as a vegetable, not just a limp garnish on the side of your plate. This bright green, lemony salad gives a fresh-tastin...

Metaxa is a sweet, dark Greek brandy. You can buy three-, five-, or seven-star Metaxa, the number of stars indicating the number of year...

A goat cheese omelet, or steak frites, or a frisée and lardon salad captures the essence of a Parisian bistro. To my mind, a forkful of ...

For a couple of seasons, clubhouse manager Henry Genzalez hired me to bring trays and trays of food down for the Seattle Mariners’ after...

Nothing says spring like the first fresh garden peas, also called English peas. The pea puree swirl garnish here is a fancy touch—it is ...

I always keep my eyes open for a good deal on chicken wings, backs, and necks or cheap whole chickens when I’m shopping. I get two thing...