It’s apple season again, one of the few times of the year I’m sorry I live in the city, without a car. If only I lived near an orchard, I’d pick my own apples and be happy.
Dreamhomes Every issue of Sunset, the venerable periodical of au courant living in the West, brings a fantasy land of carefree couples and relaxed families inhabiting homes that seem too perfect to be real.
Sometimes the promise of leftovers is almost more exciting than the meal itself. And who says leftovers can’t be planned?
The first time I roasted a head of cauliflower was a pivotal food moment for me. It changed my vegetable eating life. Before that, I was able to eat one or two pieces of cauliflower, and even then only if they were smothered in cheese sauce. But once I learned how roasting dramatically changes the flavor of cauliflower, I could eat an entire head straight up. It’s really that good.
We tend to associate pulled pork with Southern-style barbecue. But for this hearty fall soup, we decided to take our favorite moist and tender pork in a decidedly Japanese direction.
The stunned crowd at Sotheby’s burst into a rare round of applause when a museum-quality Persian carpet sold for a record-setting $33.76 million in June.
Sharing a meal or relaxing on a deck, patio or balcony can be the highlight of a summer day. And when the season changes, proper care can make your outdoor furniture last for summers to come.
Pasta salads are a late-summer dinner standard.
A light, tangy mustard sauce over plump, juicy shrimp is a simple dish that will brighten up an autumn dinner. Quick-cooking couscous with baby or tiny peas completes this easy dinner.
Like a lot of young, idealistic men, Austin Carrier had no problem giving his opinions on the issues of the day. His usually centered on the local, sustainable food movement.
Housekeeping, drudgery? Not to us members of the unofficial “clean club.”
At long last, there is an answer to why a reader’s newly installed “smart meter” reported normal usage for one or two days, then surged for the next day or two — following no particular pattern.
A pasta salad should be easy. It should be a just-throw-the-ingredients-in-a-bowl kind of summer food that doesn’t require too much messing around.
Have you noticed how big and bold and robust salads have become? It’s as though salads no longer can be content to be on the side and complement the rest of the meal.
My mother loves tabbouleh. And given how healthy it is, it’s not such a bad food to love. Except that she made it a lot. As in, after I moved out, I avoided it at all costs. I’d grown up with a tabbouleh overload.
Maligned and misunderstood, anchovies have long been those stinky little fish that sneak into Caesar salad or top some adventurous person’s pizza.
U.S. Rep. Jaime Herrera Beutler relived the moment her unborn daughter was diagnosed with Potter’s syndrome during an interview Friday morning on NBC’s “Today” show. She also said her daughter, now about 7 weeks old, is starting to act more and more like a typical baby.
Q: After six months in this house, I notice ceiling paper started coming loose at the edges. I put glue in the edge and tape to hold. Now I see more cracks and puffing.
Marinades are one of the simplest ways to add fast and easy flavor to your meals. Combine a few ingredients in a zip-close plastic bag, add your meat, seafood or veggies, then walk away for a while.
Like many Jewish holidays, Rosh Hashana — the Jewish new year — is rich with delicious, symbolic foods. Rounds of challah bread, for example, signify continuity, while apples and honey represent wishes for a sweet year to come. Of course, just as important is spending time with loved ones.
Like so many people, I am having a love affair with Greek-style yogurt. So when I recently brought home an inexpensive and excellent new Cuisinart ice-cream machine, the time seemed right to freeze some of my favorite foodstuff. I wasn’t necessarily looking to make a diet dessert (I wound up using full-fat yogurt and half-and-half, after all). Rather, I wanted to make the fastest, easiest frozen treat possible.
Most of the time, we live in a chip-free home. No potato chips. No tortilla chips. Not even any vegetable chips.
This grouper with tomatoes, capers and sweet and sour sauce has an unusual ingredient — ketchup. Ketchup is coming back into style, having lost first place on the condiment list to salsa.
Besides the baby pigs and grange displays, there’s one good reason to plan a trip to the Washington State Fair in Puyallup: The food.
Elizabeth Sorensen’s request to landscaper Bret Ratfield was simple: privacy, please. She ended up getting that — and an 80–foot long meandering brook as well.
As summer evaporates and is replaced by a drippy fall, I start concocting ways to preserve the last gems of summer’s berry bounty. Jam and preserves are an obvious choice, or flash freezing berries is an excellent way to get a taste of summer in November. But when I pick all the late summer blackberries I can get my hands on, my preferred method is turning those berries into pie.
What does a schoolchild’s packed lunch have in common with a $300-a-head meal at a three-Michelin-star restaurant? These days, both frequently include an edible leather: a puree of fruit (or, in the case of the restaurant, more often of a vegetable, such as an onion) spread thin and dehydrated until it becomes stretchy.
Selecting lunch gear used to be simple. Stuff your lunch into a paper bag or pick the box decorated with whichever movie, television or toy character your kid was most smitten with. Done.
Chardonnay is America’s favorite wine, and it’s No. 1 in Washington, one of the state’s “big four” wine varieties.
Enjoy the earthy flavors of the Southwest with this steak fajita. The steak and vegetables are grilled and then stuffed into flour tortillas for a tasty, quick dinner. The marinade in the recipe works well for the steak; however, you can save a little time by substituting a purchased fajita sauce.
They say life’s a picnic. Or, at least, it can be if you heed our advice and fill up that basket, toss in a favorite quilt or vintage throw and head for the outdoors.
When I was growing up, I loved my mom’s stuffed eggs. Heck, as a chubby and happy-go-lucky kid, I loved anything filled with mayonnaise.
When most people put on their deodorant in the morning, it smells like citrus. Or lavender, or Old Spice. But Eric Zvonchenko’s deodorant smells like a Northwest forest — piney Douglas fir, sweet western red cedar — because that's exactly what it's made from. Like a cross between a medieval alchemist and a Victorian apothecary, Olympia-based Zvonchenko, along with his wife, Jeanne, and business partner Sean Croke, harvests and distills native plants to turn into perfumes, salves, hydrosols, tinctures and deodorants to sell at local markets. Called Cascadia Botanical Apothecary, the products offer health benefits as well as deliciously woodsy scents.
The humble sandwich is nearly a no-brainer when it comes to back-to-school lunchbox options. It’s easy and portable, and most kids like the simple flavors of ham and cheese or PB&J.
You might not find too many restaurant chefs plopping their poultry on cans of PBR, but all those tailgaters and beachside grillers are on to something.
Question: My husband and I are selling our home, and the buyer is requesting the removal of the oil tank in our basement. We switched to gas a few years ago. Do you have any advice for how we should go about having the tank removed? The oil was siphoned out when we switched to gas, but I don’t know if it is 100 percent clean and dry. In other words, I don’t know if it would be a big mess if we call a scrap metal guy to come cut it up.
If there’s somewhere in your home that needs livening up but it’s not practical to use real plants, consider using faux flowers and greenery.
“The colors need to be bright, like saturated neon,” Charles Phoenix says, describing his Seven-Layer Soda Pop Rocks Cake. “You can’t have too much food coloring. Think Day-Glo!”
Obviously, the season has a role in this, but lately I’ve found myself craving bread and fresh tomatoes.
Here’s a cool salad for a hot summer evening. Roasted chicken served over rice with a black bean and corn salsa can be assembled in just minutes. This recipe dresses up roasted or rotisserie chicken breasts sold in fast-food restaurants or the supermarket.
This is the time of year when a lot of folks get inspired to try making homemade ice cream.
Like most Americans of a certain age, I ate canned tuna all of the time when I was growing up. But when someone first suggested that I try canned salmon? Well, I was horrified.
Allen Shoup came into the Washington wine industry at a fortunate time, and he believes he has benefitted as much in the past 33 years as he has contributed.
Got raspberry plants? This is a good week to prune the canes of your raspberries so they’ll avoid disease and produce more berries next summer.
Q: My patio enclosure has vinyl windows instead of glass, and I’ve been told not to use harsh cleaners like ammonia or Windex on them or it could cause them to become yellow or brittle. I’m wondering if you could recommend a vinyl cleaner. I tried a brand that is recommended for boat vinyl, but it caused smearing.
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