By Molly Allen
Looking for a light, flavorful dessert? A lemon cake is sure to do the trick, whether you need a treat for a weeknight dinner or a special occasion such as…
Read MoreLooking for a light, flavorful dessert? A lemon cake is sure to do the trick, whether you need a treat for a weeknight dinner or a special occasion such as…
Read MorePre-batching is a technique that industrious bartenders from around the world use to handle a busy night of service. Essentially, it is a way of maintaining consistent quality in a…
Read MorePasta is at the center of all Chef Brian Clevenger’s General Harvest Restaurants. From his flagship Vendemmia in Seattle’s Madrona neighborhood to Haymaker Eastlake (former Le Messe, in which we…
Read MoreWhen everyone — including actor Stanley Tucci — is now a social media cocktail professional, you really need to sip something that is both rewarding in its flavor and significance….
Read MoreOver my nearly 20 years working in and around bars and restaurants, I have had a lot of non-industry friends ask for my input and advice as to how they should…
Read More1934 ZombieMakes 2 cocktails INGREDIENTS4 oz aged rum1/2 oz cinnamon syrup1/4 oz falernum1/4 oz grenadine2 dashes absinthe2 dashes angostura bitters Shake with ice and serve over crushed ice. Organic Skinny…
Read More“What’s so special about Washington wine and food? It’s the ingredients grown here,” says Julien Perry, author of the new compilation cookbook, “Washington Wine and Food,” releasing from Figure 1…
Read MoreOver my nearly 20 years working in and around bars and restaurants, I have had a lot of non-industry friends ask for my input and advice as to how they…
Read MoreGoulash might not be the sexiest-sounding dish that dates back to medieval Hungary, but it sure hits the comfort spot, especially when featuring wild spring mushrooms. “With the quarantine in…
Read MoreSparkle, pop, fizz or tingle? There really isn’t a word that can honestly describe the incredible sensation of carbonated bubbles on the tongue. It may seem like an overstatement, but…
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