Departments

Editor’s Letter
What it means to cook with love.

Urban Foraging
Homegrown mushrooms, local hummus and the city’s fudgiest brownie.

Books
Six food books for six different interests.

Artisans
The owners of Svedala bakery met as scientific researchers. Megan Hill learns how this couple developed their delicious Swedish baked goods.

In the Kitchen
Spring Hill has spent a year earning accolades from around the country. Amy Pennington visits Mark Fuller in his newly famous kitchen.

Farm to Table
Skagit River Ranch works towards organically-grown perfection with their animals. Laurel Miller talks turkey with George and Eiko.

Cooking Fresh
Jess Thomson tweaks the holiday classics just enough to keep things interesting. Check out the cranberry-pear jam and a mixed greens gratin loaded with local sausage.

Class Action
Kate McDermott’s pies are legendary in this town. Jill Lightner learns how to listen for the “sizzle-whump” sound of a just-right fruit filling.

Liquid Assets
Woodinville’s Soft Tail Spirits is using Washington wine grape pomace to develop gorgeous grappas. Ashley Gartland sips the digestif.

In the Pantry
Jay Friedman discovers the sweet seduction of Australian pavlova. Expert Helen Taylor talks tropical fruit, Tim Tams and the proper way of eating Vegemite.

Icebox
Bethany Jean Clement visits Wayne Johnson of Andaluca. They discuss buying in bulk, paella, potatoes and the chef’s way of saying thanks.

Features

Triggering a Response
A peanut butter cookie sets off panic for Jenni Pertuset.

21st Century Foraging
Jill Lightner chats with Langdon Cook, author of Fat of the Land . They discuss early winter foraging, an ideal wild food menu, and how to cook our local slugs.

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