By Molly Allen
A variety of garnishes can add a bit of pizazz to a cocktail. Adding a twist of citrus imparts great flavor from the oils of the fruit, paired with a…
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Eats
Recipe: Roast Beef Sammy with Red Wine Jus
If you’re been in downtown Seattle or Woodinville Wine Country during the lunching hour(s), you’ve probably broken bread at Purple Cafe & Wine Bar. Though your home lunching game has…
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Cooking with Sip: Wine Marinated Beef Skewers with Vindulge
It is officially the season of the grill! Grab your favorite bottle of Oregon red wine and fire up the grill — Vindulge’s new cookbook, “Fire + Wine,” has 75…
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Cook with Chefs from Around the Globe at Home
Every day is a little bit different than the last right now, as the COVID-19 outbreak continues to impact our daily lives. With many of our favorite restaurants closed or…
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Adopting the Takeout Model
As the world adapts to a devastating pandemic, certain industries get rattled more than others. The food and hospitality arena is one such industry, virtually shut off to a public…
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Recipe: Cider Risotto with Crispy Roasted Chicken
A match made on the Columbia River, Oregon-based companies Rooted Event Co. and Slopeswell Cider joined forces to create a handful of recipes focused on pairing with Northwest-made cider. The two Columbia Gorge businesses…
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Recipe: Eight Row’s Grilled Pork Chop with Cider Gastrique
David Nichols grew up on a fruit orchard in Wenatchee, Washington, where he and his brother would pass the time during the summer searching the trees for cherries — specifically…
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Our Expertly Curated Thanksgiving Drink Recs
The day to give thanks is quickly approaching and you’re probably wondering what to drink with your Thanksgiving turkey, cranberry sauce and pumpkin pie. There are two directions to take…
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Recipe: Poached Smoked Sablefish with Tarragon Butter Crab
The Dirty Apron Cooking School has taught thousands of people to cook from its Chinatown location in Vancouver, British Columbia. To expand that reach, co-owner and chef David Robertson released…
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A Healthy Pour: Taking Booze Out of the Beverage Industry
There’s something about being a bartender that’s so appealing, they make movies about it. But there can also be a dark side that industry vets are starting to talk about…
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