A kale salad recipe from Chef Tom Douglas, served at Serious Pie in Seattle.» More ...
A recipe for homemade buckwheat nihachi soba noodle and an easy dashi dipping sauce from Sonoko Sakai.» More ...
The Rockwell Bean, a Whidbey Island Heirloom variety, has been grown in central Whidbey Island since the 1800s. Granny Smith's legendary baked beans take advantage of them.» More ...
Try out some sweet corn recipes from Washington State Magazine staff.» More ...
How do you choose the right onion? Get the answer, some recipes, and onion lore.» More ...
Raspberries can add a tartness and zing to any number of dishes. Try out these recipes from the Washington Red Raspberry Commission, and visit their website for more recipes, health and nutrition information, and storage and cooking tips.
Raspberry Frozen Custard
Makes about 1 quart or 8 to 10 servings
Call it frozen custard, call it gelato—by any name this smooth and intensely flavored frozen dessert is fantastic. You can freeze the custard in an old-fashioned ice cream maker using ice and salt, but it’s … » More …
It was hard to pick just one recipe from Tender. But given the winter season, the ingredients (chickpeas, chard and garlic) that we’ve recently featured in our magazine, and the smart simplicity of this dish, we chose this one to share.
Serves 4 to 6
1 cup or more garbanzo beans, drained (canned are fine)
5 garlic cloves, peeled
1 sweet onion or 2 large shallots, sliced thin
2 bay leaves
Extra-virgin olive oil to coat
2 bunches of Swiss chard
2 tablespoons of extra-virgin olive oil
2 garlic cloves, peeled and … » More …
Pumpkin Ice Cream
2 cups milk
1 cup sugar
1 cup cream
1 tsp. vanilla
1 cup pumpkin, canned or baked and pureed
½ cup crystalized ginger, chopped to your liking
Whisk together milk and eggs. Stir in sugar. Cook over medium heat until slightly thickened. Mixture will coat spoon.
Add cream, vanilla, pumpkin, and ginger. Place in refrigerator for a few hours to chill.
Send us your pumpkin recipes!
Fresh fruit is always a winner. I love anything in season when it’s flavor is at it’s peak. Other than that, any kind of fruit works great; strawberries, raspberries, blueberries and pineapple are a few of my favorites.
Red Wine!! Any full-bodied red will do. Favorites are so subjective. Two Washington Syrahs that work are “Haystack Needle” or “Lick my Lips”. Another fun pairing is an Italian Negroamaro by Palama. It has fabulous notes of spice like cassis and pepper, also dark cherry and plum. Amazing with chocolate!!
Bread!! Think… pain au chocolat… Yum!! The simple version is to let the fudge sit at room … » More …
Although a wine and carrot pairing is not immediately obvious, it is intriguing that carrots and wine grapes appreciate the same environmental conditions. In fact, Horse Heaven Hills, Washington’s newest viticultural region, is also home to the bulk of our carrot production, the carrots thriving on the same soil and warm days and cool nights that produce such great wine grapes.
Rob Mercer ’91, president of Mercer Canyons, oversees the production of nearly 2,000 acres of carrots, which represents a good chunk not only of state, but national carrot production. A planting density of a million seeds per acre or more translates to a … » More …