pickled

photo by Sara Remington Pickled Yellow Wax Beans with Fresh Dill Recipe from Eating Local: The Cook’s Companion from Land to Table by Sur La Table

Thanks to our friends at the Washington State Fruit Commission, we’ve got cherries on the brain - and on the stove, and in jars.

I’m just back from a week’s vacation. I have a nearly completed book weighing heavily on the brain, freelance deadlines loom, and what do I do?

This recipe was shared with us by Lisa Dupar, Chief Creative Officer and owner of Lisa Dupar Catering and owner of Pomegranate Bistro

Seattle chef Diane LaVonne incorporating pickles into her grilled tuna salad. As part of Can-It-Forward Day

We are thrilled that Dalis Chea, Executive Chef & Co-Owner of Fresh Bistro, an internationally-inspired bistro-style restaurant in West Seattle

The summer that I first discovered home preserving, no produce was safe. There was something so gratifying about containing brightly colored fruits and...

I can proudly say that I am a canning virgin no more. In contrast to other such firsts, this time I was very anxious before, but deeply satisfied later.

I knew I would love the Nitty Gritty Dirty Farm long before I saw it. How could you not? Its proprietors - a newly minted minister and a mandolin-playing music teacher - had found each other...

Interview with Marisa McClellan, Shannon & Jason Mullett-Bowlsby, and Kat Kinsman.