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Video Reports
Food
LIVING COLUMNS
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Chinese ingredients focus on family, fertility, good fortune
The juxtaposition of the Chinese or lunar new year with Valentine’s Day offers interesting culinary possibilities for home cooks and those heading out to dinner on what is one of the most popular restaurant nights of the year.
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Bake with love for Valentine’sMoney might be tight this year, but that doesn’t mean you can’t share your love (or like) on Valentine’s Day. After all, they say the way to a man’s heart is through his stomach. And here’s some breaking news: Most women cannot say no to a dessert – especially if it was made by you. Yep, it’s a win-win for both sexes. Of course, this gift takes a bit of preparation, so get started now:
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Cookin’ up Mardi Gras
Jambalaya, king cake, étouffée and gumbo – Mardi Gras is next Tuesday, and even if we can’t party like it’s New Orleans, we can sure eat like it. Whether you’re heading to a restaurant, cooking jambalaya for the first time or flying your alligator in from Florida, you want to be doing it right. We asked two local Gulf Coast chefs – Billy Roberson, owner of Olympia’s A2 Cajun Cafe, and Blandon Dillon of Creole Cafe in Tacoma – to tell us how they cook up Mardi Gras.
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Apple cake hails from France but reflects Northwest
The feasting of Mardi Gras marks the culmination of the partying and the beginning of Lent. One of the celebratory foods is the flashy King Cake, a twisted bread-like treat that is frosted and then sprinkled with purple, green and gold sugars. This cake is well known in New Orleans, but personally I am happy to enjoy a dessert that is more reflective of the Northwest.
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Usual healthy oils aren't best choices for hot frying
Let's have a talk about cooking oils. I held a cooking class for fellow members of Zonta of Olympia. This wonderful organization has raised hundreds of thousands of dollars for women's and children's causes over the years. However, they like to have a little fun once in awhile, too. That's why they asked me to teach the cooking class.
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President, first lady experiment with nation’s top culinary talent
CHICAGO - Think of it as take-out, but at the presidential level.
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Enjoy the heady aromas, flavor of a creative hot pot
What’s the most expensive dinner in America? An omakase meal of pristine, perfectly sliced sushi, the fish flown in from Tsukiji market in Tokyo and prepared for you personally by a Yoda-equivalent sushi master? Or maybe a 12-course tasting menu from a Michelin three-star French chef, each plate a culmination of several components made by an army of kitchen staff? Not exactly. It’s most likely $500-per-person Japanese hot pot – yes, hot pot.
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Great crust makes great pizza - do this one yourself
Any pizza aficionado knows the crust is the key to good pizza. And while food manufacturers have come a long way in providing consumers with prepared pizza crusts, a good recipe for homemade pizza crust is still invaluable. I'd go so far as to call today's crust from Mollie Katzen a truly great pizza crust.
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Warm up winter evenings with Mediterranean stew
There's always that point where winter gets real - temperatures dip, and we start to wonder if we'll ever hit short-sleeve weather again. That's when we pull out our warming recipes - stews, soups and chilies.
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Kokopelli's owner finds inspiration in ancient deity
You have seen Kokopelli before but might not have known his name. This lively fellow is the humpbacked flute player with the wild hair-do who is associated with Native American cultures.
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