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Horseradish mixed with mayonnaise gives zip to boneless, skinless chicken thighs, while panko bread crumbs form a golden crust.
If you’re a fan of pork, you can’t beat pork tenderloin as a go-to for a quick meal. Having pork tenderloins stashed away in the freezer means you can whip up a meal quickly, usually with little effort.
No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I’ve always found it off-putting. Sure, it has more fiber and whole-grain nutrition. But it always struck me as rather spineless and dull. Happily, several brands recently have developed very respectable lines of 100 percent whole-wheat pasta. You might want to taste a few of them to decide which is your favorite.
There’s a Southern influence that lately has wended its way through restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits, cheesy biscuits, biscuits made with lard rendered from the fat of Mangalitsa pigs.
David Tran founded hot sauce company Huy Fong Foods Inc. in L.A.’s Chinatown in 1980 and a few years later introduced Sriracha sauce to the U.S.
At the intersection of Plum Street and Fourth Avenue in Olympia sits a collection of small restaurants and food trucks. They offer coffee, sandwiches, cupcakes, tacos and Assyrian food.
If anything can be perceived by looking at Chris Peterson’s first releases for Avennia, then Washington wine lovers are in for a treat. Not that initial success guarantees the future, but Peterson has a much better-than-average opportunity at greatness.
Turkey slices, sweet pimentos and pickles rolled together in a colorful tortilla make a quick, put-together sandwich that can easily be taken to eat on the run.
Starchy, crunchy and flavorful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over.
The unpredictable nature of spring makes us hanker for dishes reflecting the season’s maybe-maybe not feel.
Turns out you can pretty much make artisan crackers in your sleep.
Jess Thomson travels the state in search of both Washington’s food heritage and its future. The Seattle-based cookbook author is a contributor to Sunset and a host of other magazines and is out with a new book: “Dishing Up Washington: 150 Recipes That Capture Authentic Regional Flavors.”
Bright citrusy flavors. Splashes of colorful sugary confetti. Rich creamy frosting flecked with berries.
It all started with a mistake — more a careless disregard for the principles of baking.
When Chuck Reininger decided to get into winemaking rather than brewing, the Walla Walla Valley still was a bit of a backwater in the Washington wine industry, home to just a handful of high-quality producers.
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