seattle

This recipe is one of those out of necessity inventions. I had a bucket-load of tomatoes (a farmer friend thought brought me two cases from E. Washington.)

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

I have not begun canning yet this year–it feels early yet to me. In my experience, you typically purchase a bushel of tomatoes on the second hottest day of t...

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...

For me, a woman not more than a minute away from her twenties and raised in a suburban setting, it would have been entirely possible for the concept of canning

Canning is an important part of Amy Pennington’s book, Urban Pantry: Tips & Recipes for a Thrifty, Sustainable and Seasonable Kitchen.

I hadn’t canned since 1986, according to records. (My mom, my pickling partner and methodical note-taker, jotted down the last date).

Looking for a nice fall recipe? Writer, chef, and cookbook author Greg Atkinson has shared one of his favorite chutney recipes with us. Check it out!