• Our searchable summer camp database will help you plan summer activities for your kids.
Todd and Kimm Lothrop’s North End Tacoma home is a work in progress, they say. And what a work it is. The 5,000-square-foot, 122-year-old home is one of the stops on this weekend’s Historic Homes of Tacoma tour. Put on by the Tacoma Historical Society, the tour will take visitors through seven homes, Annie Wright School and Christ Episcopal Church.
With the start of May comes an all-hands-on-deck mentality – it’s time to plant those pretty flowers you love. This week, fill your container gardens or window boxes with weather-resistant annuals and flowers.
As pancake toppings go, maple syrup is swell and certainly traditional, if not particularly inspired.
One of the beauties of making a stir-fry is that it lets you use up that one carrot or the half of a red pepper tucked away in the crisper drawer. Plus, stir-fries cook up quickly in a minimal amount of oil, and you only need one skillet or wok. It’s a little tedious cutting up all the vegetables and protein, but that’s part of why it cooks so fast.
Once spring arrives, cooking and eating habits change. We make way for bright, delicate tastes and move away from the hearty, longer-cooking vegetables that carried us through winter.
As interest continues to grow nationwide in all things Southern food — restaurants, chefs, cookbooks — there’s a “natural curiosity” about the humble yet iconic cast-iron skillet, says Virginia Willis, the Atlanta-based authority on the region’s cooking. The cast-iron skillet’s virtues, and utility, can’t be underestimated, in her view.
Hot Pepper Succotash is a quick, spicy version of an American staple that is simple to make and fun to eat. American Indians made dishes from the corn and beans that they grew side by side in their fields. When they harvested the patch, they cooked the vegetables together and called it succotash, their word for “hodgepodge.” It was a meal in itself made with ham or other meat. They made it from fresh vegetables in the summer and dried ones in the winter.
It’s easy to love a great cocktail. Until you look at the numbers.
May is a month designated for spandex, chain grease marks on your right calf and showing up at work with an endorphin rush. May is National Bike Month and the South Sound will brim with opportunities to ride or get more familiar with your bike.
We joined a community-based cooperative preschool when our sons were 1 and 3.
When it comes to joining a bike club, the biggest challenge is showing up for the first ride.
Northwest Trek will kick off on May 12 a new series of hands-on programs that will help small children develop an interest in the outdoors. The New to Nature program will help parents teach kids ages 3-5 about the environment.
Yes, it makes your suitcase heavier. Yes, it takes up more space.
I remember the first time my wife and I took our two children to the beach to poke among the rocks during a low tide. They were 4- and 2-years old at the time. It was such a fun way to introduce them to the creatures that call Puget Sound home.
It was the type of conversation Dr. Claire Trescott dreads: telling physicians they are not cutting it. But Group Health, which Trescott helps manage, has placed controls on how painkillers are prescribed, like making sure doctors do not prescribe too much. Doctors on staff have been told to abide by the guidelines or face the consequences.
Now that the weather is finally starting to cooperate, here are a few burger-making tips – and some delicious recipes – to coincide with the start of grilling season.
Gig Harbor just got a tiny bit sweeter.
I know what you are thinking: What could possibly be said that’s new about wine and pizza? There’s nothing to it. Just pick some fresh Italian red wine, not too expensive, like Barbera d’Alba or Dolcetto di Dogliani, and be done with it.
Roasted potatoes, fresh asparagus and garlic mint lamb are a perfect combination for this time of year.
To make the most of tender spring vegetables, it’s important to use a gentle touch at the stove.
It’s easy to forget about asparagus’ seasonality because it’s available year-round. But local asparagus has a freshness unlike that available in November. There is nothing better than seeing the first piles of these beautiful vegetables at the local market.
Nuts often get a bad rap because of their high fat content. But the fat in most nuts is the healthful unsaturated variety.
Fannie Merritt Farmer was an influential New England cooking teacher with a flair for marketing and promotion whose 1896 “The Boston Cooking-School Cook Book” and myriad subsequent editions have made her a household name for more than a century.
Fresh, flavor-packed tomatoes and basil blend to make this red pesto sauce, a tasty variation on a traditional pesto. It retains its vibrant flavors, because it’s not cooked — relying on the heat of the cooked spaghetti. My Italian friend, Ugo, mentioned that he made this sauce for his family and they raved about it. I’ve adapted his recipe for this quick dinner.
Here’s to life handing you lemons — lots of them.
Lately, chefs have been infusing casseroles, those lovingly baked one-dish dinners, with modern flair by adding fresh herbs, exotic spices and local cheeses. But that doesn’t mean you have to toss your canned soups just yet.
I’m a baker, so it’s no surprise that waffles are my preferred breakfast food. After all, they’re baked on the countertop and contain my favorite ingredients: eggs, butter, flour and sugar.
There’s only one thing better than a good book, and that’s reading it with good coffee and yummy pastries. And even though it’s been feeling like spring in the South Sound, you know we can still be guaranteed plenty of cool rainy days where a hot drink and a long book sounds appealing.
The front row at the Bayview School of Cooking has filled up quickly on a recent Monday night – long before Xinh Dwelley stepped up to the burners.
Our recent blind tasting of 147 Northwest syrahs proved the Walla Walla Valley is a great place to grow and make syrah. But great syrah is not confined to that region of the Northwest.
A garlicky-sweet glaze coats pan-roasted pork tenderloin in this quick Cuban-inspired meal. Mojo is a Cuban condiment and marinade that is used in Cuban recipes. There are many versions, but it’s usually made with Seville or sour oranges, spices, garlic, onion and oil. It is sold bottled in most supermarkets and is sometimes called Spanish barbecue sauce.
Dessert is an uncommon offering in my house, though not due to any we’re-too-healthy-for-that ethic. Rather, the typical day of work and errands and chasing a child tend to leave me with little time to consider dessert.
At my house, firing up the grill takes place year-round, no matter the weather outside. We are not alone. Weber’s annual GrillWatch has found that almost half of those surveyed grill all year.
CUZCO, Peru – As many a Peruvian traveler can tell you, climbing Machu Picchu is easy, especially if you take one of those tourist buses that do most of the work. It’s embracing Cuzco that can be hard.
Spring is here and that means farmers markets are here or on their way. The Proctor Farmers Market opened the season Saturday and the Olympia Farmers Market follows Thursday. This weekend, the Gig Harbor Uptown Market opens, and then Puyallup comes next. May will bring three more openings.
Even the most chronic layabout occasionally wants to do something a little special. That usually happens during the holidays, when the dining table becomes a place to gather, rather than just a place to eat.
For the better part of 15 years, the wineries of the Walla Walla Valley have been building a reputation for syrah, Washington’s third-most-planted red wine grape.
Chicken, potatoes and leeks lightly coated in a sauce made with stout and mustard make a lovely one-pot meal. Stout, a strong, dark beer, is brewed from roasted malt or barley and hops. There are many different types. It has a distinct toast flavor, however any type of beer can be used for this dinner.
There are few certainties in life – and even fewer in parenthood. But here are 10 of my observations about the rules of the universe that govern sick and injured kids.
Does your bathroom have an orange sink, gold-veined mirrored walls, purple paint and a toilet that requires a plunger to operate? Then you need to enter the Ugly Bathroom Contest.
Start a pot of pasta water on the stove, and it boils down to this: You can make macaroni and cheese 365 days a year and never do it the same way twice.
Julia Child once mentioned to me that she likes cooking for herself, “I love to cook and I love to eat and I like my own cooking. I get very depressed if I don’t eat nicely. I have fun with whatever I’m cooking.”
Get your Passover Seder off to a healthy start with a flavorful root vegetable casserole.
Cauliflower has come a long way from just sitting on a veggie tray. Several years ago, it was popular in low-carbohydrate diets. When cooked and mashed with milk or cream, it has the texture and nearly the taste of mashed potatoes.
My most recent cookbook, Molto Batali, is divided into 12 chapters that correspond to the calendar months of the year. The third chapter starts: “Arriva marzo pazzerello; esce il sole e prendi l’ombrello!” or “Here comes crazy March; the sun comes out and you grab your umbrella!”
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