Winter 2022
Cooking up a show
Doneen Arquines keeps the pot boiling as producer of Top Chef. » More ...
Cooking
Spring 2021
Kelsey’s podcast picks
What’s comedian and podcaster Kelsey Cook (’11 Comm.) listening to, and watching, during the COVID-19 pandemic? Here’s her list:
Middle of Somewhere—My favorite comedy podcast is hosted by two incredible comedians: Chad Daniels and Cy Amundson. Start from the beginning, and you’ll be hooked immediately.
Timesuck Podcast—This podcast is so hilarious and informative. Dan Cummins is one of my favorite comics and does a deep dive into everything from historical figures to serial killers to cults.
Approachable—We tell listeners of our podcast Self-Helpless that they’d likely be fans of … » More …
Fall 2020
A Blissful Feast: Culinary Adventures in Italy’s Piedmont, Maremma, and Le Marche
A review of A Blissful Feast: Culinary Adventures in Italy’s Piedmont, Maremma, and Le Marche by Teresa Lust » More ...
Winter 2019
Cook your goose
Your goose is cooked.
Well, not yet.
But it can be—for Thanksgiving or Christmas or any other festive dinner this holiday season—with this recipe from the School of Hospitality Business Management at WSU’s Carson College of Business.
Executive Chef Jamie Callison developed the recipe for Washington State Magazine’s November 2019 issue. He was assisted by Chef de Cuisine Jason Butcherite and Student Culinary Lead Justin Walker.
Their roast goose features WSU honey and WSU Everything Seasoning—and makes for a stunning holiday centerpiece.
Use rendered goose fat to flavor fingerling potatoes for a side dish. And a touch of citrus brightens up another simple of roasted Brussels sprouts.
Bon … » More …
Winter 2019
Not just the goose of holidays past
Goose has lost its luster for holiday feasts in the United States. It might be time to reconsider goose. » More ...
Fall 2018
Modernist Bread
By Nathan Myhrvold and Francisco Migoya
The Cooking Lab: 2017
For millennia, bread baking has been more craft than science. Even the current trend in artisan bread rejects much of what modern science has wrought: the advances of manufactured yeast, dough conditioners, added preservatives and the overall industrialization of wheat and bread production.
“The bread zeitgeist is about being ancient, primitive, natural, and pretty much anything but modern,” writes Nathan Myhrvold in his recent 2,642-page … » More …
Fall 2017
Plum recipes
If you have great plum recipes, send them to us and we’ll post them here.
Read more about plums and how to grow them.
Plum Chutney
Yield: 2 pints
Ingredients
4 c. plums, seeded
1 c. brown sugar
1 c. sugar
¾ c. apple cider vinegar
1 c. seedless raisins
2 teaspoons salt
⅔ c. chopped Walla Walla sweet onion
1 clove garlic, minced
2 tsp. mustard seeds
3 Tbsp. chopped crystallized ginger
¾ tsp. chili powder
Directions
Combine sugar and vinegar in a large saucepan and bring to a boil. When the … » More …
Spring 2014
What about buckwheat?
“Oh, no, no, no,” says Sonoko Sakai as she jets across the test kitchen at the WSU Mount Vernon Research Station to school a student on the proper technique of draining a freshly cooked hand-cut soba noodle.
“Don’t stir it. You have to pat it like this,” she says as she firmly whacks the bottom of the strainer.
Sakai, a former film industry executive, changed course dramatically a few years ago and left LA for Japan to learn the art of making soba, a traditional Japanese noodle made primarily of buckwheat.
She found her way to soba master Takashi Hosokawa and now travels the … » More …
Summer 2013
Greg Blanchard—On timing and taste
Greg Blanchard is making dinner for 224. From the cramped confines of the CUB kitchen, he and his staff have just a few hours to create three different types of crostini, chicken parmesan and linguine, garlic bread, Caesar salad, and strawberry shortcake, with exceptions for vegetarians, the lactose intolerant, avoiders of gluten, and one person who just doesn’t like cheese.
Come 6:30, student waiters and waitresses in black ties will serve the food on individual plates, a timing play that ups a chef’s game from, say, a buffet. If the food is ready too soon, lettuce will get flat, chicken will get dry, strawberries will … » More …
Spring 2012
How to cook lean beef
Most of us are accustomed to eating beef from cattle finished on grain. The finishing process builds up intramuscular fat and can result in tasty, fat-marbleized meat. But many of Washington’s small and medium-scale cattle ranches finish their cattle on forage and pasture, resulting in a much leaner beef with lower levels of fat and cholesterol. And this leaner meat requires a different approach to cooking.
Here are a few tips from 3 Sisters Cattle Company and the American Grassfed Association to achieving the best results with pasture-fed beef.
Because the meat has less fat, it … » More …