The Puget Sound Food Hub is a win-win connector for small growers and large consumers.
Award-winning chef Tamara Murphy serves earth on a plate.
The Shrubbery produces elevated and elegant takes on the age-old, vinegar-based beverage known as “shrub.”
Vashon Island–based butcher Lauren Garaventa wants diners to know their meat.
When the earth rests, create warm, rustic meals from the hearty, nutritious roots it left behind.
Up, up, and away with the Space Needle’s iconic restaurant: It’s all about the view.
Leeks are an excellent workhorse in the kitchen, particularly during the wintertime when they can be added to almost any warm dish for a hefty boost in flavor.
The tough little mourvedre makes a big, bold impression.
Named for the dragon who guards the apples of immortality, Dragon’s Head Cider takes a traditional approach to cider making.
Inspired by the rustic, farmhouse cooking of Southern France, Campagne’s chef/owner Daisley Gordon combines simple ingredients and cooking methods for dazzling results.
Impressive food doesn’t need to be expensive, it just needs to be thoughtful.
How I’ll do XYZ farm task differently when I own my own farm someday.
ALL ARTICLESARTISANSORIGIN STORYLIQUID ASSETSONE INGREDIENT THREE WAYSIN THE KITCHENFARM TO TABLEROAD TRIPEDIBLE GARDENMODERN PANTRYFEATURES
BEVERAGESBREAKFAST & BRUNCHCANNING & PICKLINGDESSERTSMAIN DISHESPARTY SNACKSSALADS & SIDESSOUPS & STEWS
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