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NEW YORK – To much of the world, it was Monday. To Mario Batali, it was Day Four.
It isn’t a backyard cookout without a trifecta of condiments stored in traditional elongated red, squat yellow and plump white containers. They’re intended to add zip, zing and zest – but somehow, no matter where you go, they’re almost always the same.
Many famous wines are produced in Walla Walla, but one of the quickest ways to determine a restaurant’s knowledge of Washington wines is if it offers Tamarack Cellars’ Firehouse Red.
Sauteed steak flavored with the bountiful produce of the Mediterranean – olives, walnuts and capers – provides a 15-minute dinner.
Just when you thought you couldn’t stand to look at another egg, there’s a carton staring at you in the refrigerator. Or perhaps you have leftover asparagus, the harbinger of spring often served as a spring side dish.
Admittedly, steamed fish doesn’t exactly scream mouthwatering. But what it lacks in excitement it more than makes up for in health cred.
Each chapter in my book “Molto Batali” is built around a big, festive main course, usually meat or bird, but meat does not need to be the focal point of every meal. That said, it’s perfect for a special occasion as we approach the end of spring.
Scones are one of the basic pleasures in life. Like biscuits with a touch of added sweetness, the best scones are delicate and light yet somehow wonderfully rich, each bite suggesting bits of butter that have all but disappeared, leaving behind tender, flaky layers. A scone is a singular work of art, yet any sweet or savory flavorings just add to the magic.
The first shipment of Alaska's Copper River salmon arrived Friday morning at Sea-Tac Airport aboard an Alaska Airlines cargo flight from Cordova.
It’s a heck of a long way to come from Blakely, Ga., to Olympia just to bake bread. But that’s exactly what Nadja Vawryk-Button did last month as one of five participants in an artisan bread-making course held at Hains House, a bed-and-breakfast south of Olympia, where owner Pat Hains has converted a love of good bread into a destination for those who want to learn to make it.
The results of the Pacific Northwest’s largest wine competition say a lot about a grape variety that could well be perfect for Washington.
Food historians have traced the origins of bread pudding to 13th century England, where impoverished but resourceful cooks began to bake stale, leftover bread with milk and a little sugar to make it palatable.
What’s not to like about shrimp sauteed in butter with garlic?
Spicy wasabi sauce gives pan-seared chicken an Asian flavor. Corn and ginger tossed with broccoli complete this Pacific Rim dinner.
The goal was simple – a recipe for mole chicken enchiladas that tastes authentic, but doesn’t take an authentic amount of time to prepare. And thanks to two easy time-saving tricks, it turned out to be easier than I expected.
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