It’s going on who-knows-how-many-days of quarantine and we figure that, like us, you are tired of your own cooking. We asked local chefs to share some of their favorite safe-at-home foods to cook ...

It’s time to dig for a geoduck on the beaches of Puget Sound and Hood Canal as extremely low tides are looming on the near horizon allowing shellfish gatherers a rare chance to get these deep-dwelling ...

This traditional Ethiopian chickpea stew is made with chickpea flour cooked in onion, tomatoes and spices until creamy. The texture varies from runny to thick, smooth to chunky, adjusted to preference ...

The coastal albacore tuna fishery is now in full swing with anglers reeling in these tasty late-summer offshore fish. This week, Yasuhiro “Yasu” Kusano, a chef at Shiro’s Sushi in Belltown, offers a ...

Clams are often covered and gently steamed until they open. Here, chef Trigg Brown cooks them uncovered over high heat to coax steam from the cooking liquid and concentrate its flavor at the same time ...

The Spice Market of Addis Ababa is almost a city of its own — a serpentine stable where merchants hawk the raw materials that combine deliciously in Ethiopia’s distinctive cuisine. In the spring, when ...