- Dinner at Cafe Fish, at Tobermory on the Isle of Mull | Seattle Foodshed on Cuan Mor Bar in Oban, Scotland
- Dinner at Cafe Fish, at Tobermory on the Isle of Mull | Seattle Foodshed on On the Road to Oban
- Dinner at Cafe Fish, at Tobermory on the Isle of Mull | Seattle Foodshed on The Seafood Hut at the Ferry Port, Oban, Scotland
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Category Archives: Appetizers
This slightly sweet, rich dressing over spinach is one of my favorite recipes from my grandma’s kitchen. It’s so simple, yet so elegant, and the clean flavors of spinach come bursting through the nutty flavors of the tofu. This is … Continue reading
We discovered this recipe on Epicurious a few weeks ago, and it’s become one of our go-to appetizers for holiday fun. The bright green flavors taste like springtime, which can be super welcome in the grey and drizzly environs of … Continue reading
Brussels sprouts form the sandwich for caramelized onions and bacon in this genius appetizer recipe by Mark Bittman. We started making this in 2009 for Thanksgiving appetizers, and there’s no stopping us now. People are starting to expect them.
Our friend Natalie first made this pumpkin and gruyere appetizer for us a few years ago, from a recipe she found on Epicurious, via Gourmet magazine. We’ve been eating it ever since. Not only is this recipe delicious, it’s genius, … Continue reading
Thanksgiving comes but once a year – it’s sad but it’s true. On the other hand, you have to practice if you want to be perfect. And so: A genius idea was born. This year we gathered some dear friends/hearty … Continue reading
We were excited to see the Seattle Foodshed among the featured food blogs in a little section of Bon Appetit’s website today. They’re showcasing grilled flatbread with charmoula – a super simple, super delicious cilantro-mint spread. Check it out, and … Continue reading
If you’re like us, you have a boatload of mint in your garden right now. This richly herby green charmoula spread from Bon Appetit is great on grilled flatbread and grilled fish.
Our friend Jesika first made this white fish ceviche three years ago on a girls’ weekend in Palm Springs. It was such a hit that we’ve been eating it every Palm Springs weekend ever since. No cooking means the kitchen … Continue reading
Summertime in the Pacific Northwest means oysters on the grill. These rich, smoky, distinctively sea-flavored appetizers are satisfyingly complex, yet simple to make.