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During the Holiday Season, from Thanksgiving to New Years Day, a lot of people are spending extra hours in the kitchen. And while that used to entail…
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Seattle Times food writer Nancy Leson and Dick Stein usually get together at the KPLU studios each Tuesday to record Food for Thought -- but given…
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Ingredients:1 package of quail eggs (available at Asian supermarkets everywhere), hard-boiled1 pound of Italian bulk sausage (spicy or mild, you…
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(Serves 6-12)Ingredients:6 large firm ripe peaches1/2 pound spicy Italian bulk sausage (or mild Italian sausage, if you prefer)1/3 cup crumbled blue…
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from The Italian Country Table by Lynne Rosetto KasperIngredientsLeaves from 4 branches of fresh Italian parsleyLeaves from a six inch branch of fresh…
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(generously serves 3)Ingredients1 ½ lbs. shrimp (tiger prawns – or other “medium” shrimp work well, and Gulf prawns are even better)1/3 (packed) cup…
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Served with Garnet Yam puree and Cavolo NeroExecutive Chef John NeumarkSerafinaServes 4 as a main course1 boneless quail (or two) per person marinated…
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This simple preparation -- a standard in my house -- and one Mac's been making since he landed in Washington over 30 years ago. The glaze doesn't…
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(approximately two dozen rolls)Note from Nancy: If you’ve got a standing mixer, this is a breeze. And it’s pretty easy even if you’re using a large mixing…
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(serves one) 1/4 large tangerine or 1 large orange wedge6 thin slices cucumber1 fresh lemon verbena leaf (or substitute lemon thyme, lemon balm or kaffir…