Follow us:

All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

Category: Cooking
November 19, 2014 at 6:15 AM

Make some ‘shrooms: Cooking with delectable fungi

The simple button mushroom isn’t alone anymore in the grocery store. Well-stocked markets are offering chanterelles, shiitakes, porcinis, even vibrant red lobster mushrooms or pricey perfumed matsutakes. The mushrooming supply is a potential bonanza for home cooks. But, as personal chef and cooking instructor Becky Selengut found in her Seattle cooking classes, it’s also confounding. “People…

More

Comments | Topics: Becky Selengut, Christina Choi, Jeremy Faber

October 15, 2014 at 10:28 AM

How to make Skillet’s famous kale Caesar and poutine at home

You can make these Skillet classics, kale salad and poutine, at home. Photo by Ellen M. Banner / The Seattle Times

You can make these Skillet classics, kale salad and poutine, at home. Photo by Ellen M. Banner / The Seattle Times

Our happy hour last week was Skillet in all of its gluttonous bacon- jam-burger-and-poutine-glory. Have you been? If not, here’s your chance to sample  Skillet’s greatest hits – bacon jam burger, poutine, kale Caesar and fried chicken – in one sitting. All their classics are now offered in smaller portions during happy hour.

Or maybe you’re not the barhopping type. Well, we have some Skillet recipes to try at home – its kale Caesar, arguably Seattle’s most famous kale dish and its spin on the poutine. Enjoy.

More

Comments | More in Cookbooks, Cooking, happy hour, Recipes | Topics: kale, Skillet, Tan Vinh

August 7, 2014 at 5:05 PM

Pasta with Jam Sauce

Rachelle, Sarah and Tony of Team Falkor with me, tasting pasta with jam sauce.

Rachelle, Sarah and Tony of Team Falkor with me, tasting pasta with jam sauce.

According to E!Online, the internet has been inundated this week with “thousands of people around the world forming teams of 15 and performing weird, random and fun tasks in the name of breaking some Guinness World Records…and donating tens of thousands of dollars to the charity Random Acts.” You don’t have to tell me.

More

Comments | More in Cooking | Topics: GISHWHES, Pasta with jam sauce, Providence Cicero

June 17, 2014 at 3:08 PM

A manly cooking primer from Steven Raichlen

Guy food: Skillet Rib Steak from Man Made Meals by Steven Raichlen

Guy food: Skillet Rib Steak from Man Made Meals by Steven Raichlen

Who better to pen a he-man kitchen how-to than prolific grillmaster Steven Raichlen, the author of 30 cookbooks including “Planet Barbecue!” and the host of “Primal Grill” and “Barbecue University” on PBS.

 

Raichlen will be in Seattle on Monday, June 23, promoting “Man Made Meals: The Essential Cookbook for Guys,” at a special dinner event, demo and book signing at RN74 Restaurant downtown.  (Call 206-456-7474 or email dcalle@rn74.com to reserve your seat.)

 

The hefty, illustrated Workman paperback promises “culinary literacy for men.” Writing with dry humor and a straightforward style, Raichlen comes across as a wise and knowing high school coach, friendly but firm, making it clear when rules are rules (safe food-handling procedures) and when you can bend them (Crazy Salad).

More

Comments | More in Cooking, Upcoming Events | Topics: Man Made Meals, RN74, Steven Raichlen

May 19, 2014 at 2:02 PM

Nora Ephron’s favorite Tom Douglas recipe

ephronpic28

The late Nora Ephron.

Monday is the late Nora Ephron’s birthday. Most locals know her from “Sleepless in Seattle,”  but true Ephron fans know she’s more than just a chick-flick director and screenwriter. Of her many talents, she was also a great cook and party host.
In her honor, we’re posting her favorite party dip, which happens to be the crab recipe of Seattle’s Tom Douglas.

More

Comments | More in Cooking, Recipes | Topics: Nora Ephron, Tan Vinh, Tom Douglas

April 15, 2014 at 7:39 PM

Video: Food author Ruhlman has a crack at the egg

[do action=”brightcove-video” videoid=”3469442855001″/]

They’re incredible, they’re edible. We already knew that. But even the most devoted fan of the humble egg can gain a new perspective on the ingredient in Michael Ruhlman’s new book, “Egg: A Culinary Exploration of the World’s Most Versatile Ingredient” ($40, Little, Brown and Co.).

To Ruhlman, the egg is “a lens through which to view the entire craft of cooking,” a continuum stretching from baking to frying to clarifying a consommé to shaking up a gin fizz.

When it comes to the kitchen, “If you understand everything there is to know about the egg, you increase your skills tenfold,” he explained on a recent pre-Easter visit to Seattle, when we asked him to cook with us.

More

Comments | Topics: eggs, Michael Ruhlman, Video

December 17, 2013 at 5:34 PM

Kate Lebo casts a spell with poems and pie

Kate Lebo - The Pie SchoolEven casual bakers know there is a poetry to making pie, but Kate Lebo goes beyond that.

Lebo, a Seattle-based author, both creates pies and uses them as her muse. She teaches both baking and writing, sometimes mixing the two.

Why pie? You might as well ask, why poems? With writing as well as with a crust, she said, “you know it’s done by looking at it.” And an envelope of dough which conceals its insides, “a secret waiting to be told,” doesn’t sound so different whether she’s talking about lemon meringue or lines between hardcovers.

More

Comments | Topics: A Commonplace Book of Pie, Baking, Kate Lebo

August 28, 2013 at 5:54 PM

Making your own pantry essentials

When it comes to condiments, there’s a lot to be said for convenience. You’ll find Heinz, Best Foods, Grey Poupon, Farman’s, Stubb’s and many more familiar labels in my fridge. But if you’ve ever made mayonnaise from scratch, you know it tastes nothing like what’s in the jar. And if you are gluten-sensitive, there is even more reason to consider homemade over store-bought.

 

TheKitchenPantryCookbookcover_highresThat was the impetus behind The Kitchen Pantry Cookbook, a new book from Seattle chef Erin Coopey, who struggled with digestive issues as a teen but was in her thirties before she discovered gluten was the culprit. When she started looking into what products contained gluten she was astonished to find it was in practically everything.

 

The book goes well beyond mayo, mustard and ketchup. It includes recipes for barbecue sauces, salad dressings, dips, spreads, pickles and stocks. “They are geared to the person who doesn’t have too much time,” says Coopey. “Many require very few ingredients.”

 

“What you find when you start making your own condiments, dressings and stocks is that what you get tastes so much richer,” she says. “When you try to go back to commercial products what you taste is synthetic, sugary and salty.”

 

Meet Coopey, get a signed copy of the book and taste some of her recipes at PCC Natural Market in West Seattle on Friday, August 30, from 5 to 7 p.m.  You’ll also find her signing books at Capers in West Seattle on Sunday, September 8, from 11 a.m. to 1 p.m.

 

And just in time to perk up the hot dogs, hamburgers or sandwiches at your Labor Day picnic, Coopey shares this recipe for Chow-Chow:

More

Comments | Topics: Chow-Chow, Erin Coopey, gluten sensitivity

Next Page »