It's been a big week for salmon, at least here in the Seattle area, with two sizeable stories in play. One new, one older but with a new timeliness. The new news was the terrible failure of farmed salmon pens near the San Juan Islands. I'll admit to not having [...]
Like my close-up shot here giving you detail of this salad down to every grain of farro? It's not me trying to be arty or stylish. It was the simple matter of the fact that I'd gotten down to the last few bites left in the bowl before I realized [...]
A couple weeks ago I had one of those better-than-average work days, which had me hanging out with other food writers at Tom Douglas' cool cooking school Hot Stove Society. Our host was the Washington Beef Commission, and our task to get some hands-on time with various preparation techniques for [...]
When I saw the information yesterday about this year's awards from the Specialty Food Association, my eyes glanced quickly passed the baking mixes and chocolates, proceeding down the page to my pet subjects (I was going to say "pet foods" but that sounded just not quite right...): salty-crunchy things and [...]
It took me a while, watching the first episode of a new series from Netflix, to realize that the illustrator being profiled was one I'd heard on NPR a few months ago. I don't know about you, but I'm drawn like a moth to flame when I hear creative people [...]
It's rampant this time of year....Seattleites running away to find a dose of warmth and sunshine wherever they can. Facebook posts of toes in the sand, fruity cocktails on the beach, ocean sunsets, pool-side lounging, and airport check-ins before boarding flights southward are in my feed daily. Hawaii and Mexico [...]
This article posted on Bon Appétit's website yesterday sheds some interesting light on the job of ghost-writing and co-authoring books with chefs and other celebs. It was fun to see a number of friends included in the piece! I've never ghosted a cookbook--contributing to the book's content without direct attribution--but [...]
A friend and fellow food writer/cookbook author posted this a day or two ago: "For the next 2 weeks, I'm going to cook whatever I want and I'm not going to write it down, save the receipts, or set a timer. So there!" Which, to the average reader, might not [...]
After so many years working in the culinary business, I cannot say how much I relish the incredibly broad, diverse, fascinating, inspiring group of colleagues I've had the pleasure to interact with over the years. And it is so very satisfying to cheer them in their accomplishments and milestones, tip [...]
Yeah, it's not the most appetizing adornment. Hard to miss against salmon's rosy-orange flesh, the white gooey stuff that sometimes appears during cooking is certainly a visual distraction. And might leave you feeling like you've messed up somehow. Possibly ruined that glorious piece of salmon even. First off, not ruined. [...]