The long, golden rays of late-autumn sun pulled us down to the docks of nearby Lakebay marina one recent afternoon. Which is where we met this swashbuckling boat cat and saw some pretty gorgeous Puget Sound scenery.
Swashbuckling Boat Cat
This quick weeknight chicken recipe from the New York Times was so good, we made it one night, then made it the next night too. For those people who think they don’t like anchovies, don’t be daunted – you can’t actually specifically taste them in the sauce. They just add some great depth of umami flavor and richness to complement the brightness of the lemon.
Garlicky Chicken with Lemon Anchovy Sauce
Waste not, want not is the theme for this (healthy) rich winter squash recipe from the talented cookbook author Deborah Madison, published in Sunset Magazine. No parts of the squash go unused… The peels, seeds and pulp go into a pot of boiling water – along with some coriander seeds and peppercorns – to make the vegetable broth.
Winter Squash Soup with Red Chile and Mint
One of our favorite things about Thanksgiving is dessert. Or desserts, to be more precise. How many other meals is it perfectly acceptable to have two or three different desserts at once? From apple pie to pumpkin creme brûlée, here are some of our favorite fall desserts.
Pumpkin Creme Brulee
Melanie first learned about celeriac (also known as celery root) when she was farming at Dunbar Farms, fresh from the Peace Corps. She had no idea what it was, but she knew Seattle restaurants were ordering it, often to use in soups. But it wasn’t until last year that we tried using celeriac root in mashed potatoes. What a hit! Its earthy flavor compliments the creamy mashed potatoes so nicely.
Mashed Potatoes with Celeriac
Should you grill the Thanksgiving turkey? Roast the Thanksgiving turkey? Brine it? Baste it? There’s so many ways to go! Now that we have multiple Thanksgivings (and practice Thanksgivings) under our (surprisingly not that expanded) belts, we’ve started to build up a little bank of turkey experience, to share with you.
Turkey on the Grill
Stoup Brewing opened last month in Seattle’s Ballard neighborhood, founded by two self-proclaimed “science nerds and a food connoisseur.” We stopped by one dark and wintry afternoon last week to check it out.
Stoup Brewing in Seattle