Build a better drink with Lego ice
Lego fans of all ages can have fun building with bricks made in the Lego ice-cube tray ($8). For grown-up Lego fans, there's also a corkscrew and bottle opener set ($15) and a set of four coasters ($13). Order online from www. Read more…
Make more room on the spice rack
Black sesame seed and smoked paprika are popping up in more recipes, so we're happy that McCormick has added both to its Gourmet Collection, making these rather exotic ingredients more accessible. The paprika is $5; the sesame seed, $5.70, at supermarkets. Read more…
Italian classic is rolling in flavor
Artisan Breads' ciabatta won us over with fresh flavor and the soft, cushiony interior of the Italian rolls. These are flavored with rosemary and olive oil. Just pop into a 400-degree oven for eight to 10 minutes. Read more…
Need a reason to indulge in chocolate? Here are 300
The title of this unassuming softcover cookbook declares its mission: 300 Best Chocolate Recipes, by Julie Hasson (Robert Rose, $20). As a commercial baker and caterer, Hasson possesses an arsenal of chocolate-fueled firepower in the form of cakes, cookies, breads, candies and frozen treats. Read more…
Lunchtime is bags of fun for everyone
Lunchology adds a little something extra to lunchtime with its lighthearted but educational bags, printed with games and learning tools. Themes include brain teasers, animals and language learners: Spanish. The bags are geared to kids, but grown-ups should find them amusing, too. Read more…
The life of a wine judge is all in good taste
Lesson No. 1: If ever you judge a wine competition, carry a toothbrush. Use it often. Lesson No. 2: Should you find yourself tasting nearly four dozen stout red wines, have a bottle of palate-cleansing champagne handy. Lesson No. 3: A scarf around the neck stops the dribble (says a smartly dressed judge). Read more…
Paris and pastry
Dorie Greenspan more or less invented a career for herself as a cookbook author. She loves to bake, and she does so nearly every day. Often in Paris. Often in the company of world-famous chefs. Her passion has paid off. Read more…
Wine calendar
A weekly list of tastings and other events. Read more…
Recipe: Spinach and Feta Pie with Cherry Tomatoes
Related Sign up for our Food & Wine newsletterMakes 4 main-dish servings or 8 side-dish servings - 1-½ tablespoons extra-virgin olive oil - 16 ounces frozen chopped spinach - 5 eggs - 1-½ pounds reduced-fat ricotta cheese - ¼ cup chopped fresh dill - ½ teaspoon salt - ½ teaspoon ground black pepper... Read more…
Winter Beer Festival should warm the day
Several Seattle-area chefs and restaurant owners will autograph copies of their cookbooks during an event featuring cooking demonstrations... Read more…
What's all this babble about bubbles?
Q: Why do wine writers insist on describing the bubbles in Champagne? What does it matter if they are big bubbles or small? A: Apart from the... Read more…
The seven steps to perfect fried chicken
A knowledgeable cook can make a reputation on terrific fried chicken, but a badly done bird ? gummy, greasy or otherwise poorly rendered... Read more…
Recipe: Russian Teacakes
Related Sign up for our Food & Wine newsletterMakes about 3 dozen cookies Baker's parchment paper - 1 1/3 cups old-fashioned rolled oats - 1 cup barley flour - 2/3 cup chopped walnuts - 11 tablespoons unsalted butter - ½ cup powdered sugar - ½ teaspoon salt - 1 tablespoon vanilla extract - 1... Read more…
Recipe: Lemon Bars on Brown Butter Shortbread
Related Sign up for our Food & Wine newsletterMakes 3-by-3 ¼ inch bars Crust: - ½ cup powdered sugar - 1-½ cups all-purpose flour - ¾ cup unsalted butter, at room temperature - ½ cup pine nuts, optional - Parchment paper - Pie weights Filling: - ½ cup all-purpose flour - 2-¼ cups granulated sugar -... Read more…
Recipe: Fruitcake Cookies
Related Sign up for our Food & Wine newsletterMakes about 5 dozen small cookies - ½ pound dried figs - ¼ pound raisins - ¼ pound candied cherries, coarsely chopped - 1 tablespoon honey - 2 tablespoons dry sherry - 1 tablespoon freshly squeezed lemon juice - 6 ounces chopped walnuts - 1/8 teaspoon... Read more…
Recipe: Fried Chicken
Related Sign up for our Food & Wine newsletterServes 6 - 1 cup salt - 1 quart water - 1 chicken, 2-½ to 3 pounds, cut into 8 pieces - 2 cups buttermilk - 1 teaspoon hot red pepper sauce - 1 cup flour - 1 teaspoon each: salt, ground red pepper and garlic powder - 4 cups vegetable oil - 2 tablespoons... Read more…
Recipe: Chocolate Almond Toffee
Related Sign up for our Food & Wine newsletterMakes about ½ pounds An 11-¾-inch-by-16-¾-inch baking pan lined with parchment paper or nonstick liner - 2 cups sliced almonds - 1-¾ cups sugar - 3 tablespoons water - ½ cup unsalted butter - 1 teaspoon blackstrap or other dark molasses - ¼ teaspoon sea... Read more…
Recipe: Butter Brickle Biscotti
Related Sign up for our Food & Wine newsletterMakes 13 to 16 biscotti - Baker's parchment paper - 6 tablespoons unsalted butter, room temperature - 2/3 cup granulated sugar - 1-½ teaspoons baking powder - ¼ teaspoon salt 1 teaspoon vanilla extract - 2 large eggs - 2 cups whole-wheat flour, or 1 cup... Read more…
Plenty of changes and openings on tap in local restaurant circles
Brian Scheehser, executive chef at Sorrento Hotel's Hunt Club for 13 years, is heading to the Eastside to head an as-yet-unnamed restaurant... Read more…
Keep hunger and calories in check with these tips on airline snacks
It's been almost six years since I did an airline-food investigation, and much has changed. No longer are airlines serving those 1,500-calorie... Read more…
Ruby Port: a real gem for dessert
Want to serve something special with your holiday desserts, without breaking the bank? There is no better all-purpose bargain choice than... Read more…
The Swearengen
The quote: "We just thought it would be funny to call it The Swearengen because of Al Swearengen from Deadwood. He's always doing shots... Read more…
Everything you knead to know about perfect cookies and dough
A plate of homemade cookies, all wrapped up in shiny cellophane and tied with a pretty bow, is one of the best gifts to give and receive... Read more…
Woodinville's Elegant Gourmet brings artistry to candy canes
Like molten red glass, the warm mass of candy glistens and glows as it's prodded, pounded, flipped and kneaded into a squishy pillow of... Read more…
Spanish pantry staples
If you want to try your hand at Spanish cooking, here's a guide to ingredients you'll encounter. Anchovies: Since Roman times, the Spanish have been salt-curing fish, especially anchovies. They are often used for tapas, stuffed into olives or mixed with piquillo peppers. If some oil-packed varieties seem too salty, you can soak them in milk for about 30 minutes, then drain and rinse them, and toss with a little olive oil. The mild-tasting white Spanish anchovies called boquerones are cured in vinegar... Read more…