Subject:

Becky Selengut

  • Food

    February 8, 2012

    What Seattle Drinks

    Boldface names tell us what they order and where.

  • Blogs

    December 12, 2011

    The Best Cookbooks of 2011

    A few of my favorite cookbooks from 2011. Some are missing because I've loaned them out and people refuse to give them back. ​It's been just over a year since we began the Cooking the Books column and it's been quite a year for cookbooks. Luminaries such as Jacques Pepin, Paula Wolfert and Mic ... More >>

  • Blogs

    October 24, 2011

    Do I Dare to Eat...?: Opening Up to Sardines

    ​There are far more oysters in the Pacific Northwest than there are intrepid eaters who've chanced eating the bivalves raw. Despite our region's global reputation as an epicenter of oyster culture, raw oysters remain on many local eaters' never-tried lists. In this occasional series, Voracious ... More >>

  • Blogs

    October 18, 2011

    Sustainable Seafood Experts Ask Eaters to Think Beyond the Green List

    ​Seattle chef and cooking instructor Becky Selengut, who publicly challenged Whole Foods Market's commitment to sustainable seafood at a panel earlier this year, yesterday said she's "changed her tune." Selengut and chef Barton Seaver served as panelists for Slow Food Seattle's "My Fish Has I ... More >>

  • Blogs

    May 11, 2011

    Nitro-Shucked Oysters & Good Fish

    I don't have a lot of experience shucking--I find it awkward and a little dangerous to go jabbing a blade into an oyster's crevice.  So it's a good thing I can use liquid nitrogen to do the work instead.  Nitro-shucking, or cryoshucking, is the process of opening the shells of mollusks by ... More >>

  • Blogs

    May 5, 2011

    A Recipe From Good Fish For Halibut Tacos

    ​In Good Fish Becky Selengut presents the perils of the world's oceans as an opportunity, not a roadblock. And what a delicious opportunity it can be. She teaches us how to cook seafood most home cooks shy away from, like scallops, sardines and squid, but also helps us perfect our technique fo ... More >>

  • Blogs

    May 4, 2011

    Good Fish is a Great Cookbook

    ​We all know we should eat more seafood--it usually has less fat and cholesterol than meat, more nutrients than some vegetables, and in the best cases, is more sustainable to our planet's health. So, you order a bowl of steamed clams at a restaurant, get the fish sandwich at the ballpark, and ... More >>

  • Blogs

    April 14, 2011

    Seattle's Top 10 Food-Loving Tweeters

    ​Follow these people! A certain segment of the Seattle-area food community lives out loud on Twitter, and I can't get enough. I laugh my fucking ass off at many of the 140-character observations/rants/exchanges between food-savvy folks, and often jump in the fray. Why, just the other day, a ... More >>

  • Blogs

    November 26, 2010

    Tired of Turkey? Learn to Braise Rabbit in Ballard

    ​Had enough already of glazed hams and roasted turkeys? Steer clear of cliche holiday cuisine the rest of the year by enrolling in Dish it up!'s Warm up for Winter: Cooking Rabbit, in which Becky Selengut

  • Blogs

    November 24, 2010

    Cookbooks for Giving: Make Your List, Check it Twice

    Who's on the nice list this year?​Psst! Guess what? It's time to start your holiday shopping. NO, it's NOT too soon. Start now and you'll be thankful when the next snowpoclypse hits and snows you in. If there's a cook on your shopping list, we have just the thing for them. A cookbook. Or twent ... More >>

  • News

    June 2, 2010

    And the Winners Are...

    Seattle Weekly's Best of the Web 2010 Awards.

  • Blogs

    January 27, 2010

    An All-Star Cast Teaches Summer School For Food Obsessives

    credit: orangette.blogspot.com​Cornish College of the Arts is hosting its first series of experiential adult learning classes this summer, and one of the most intriguing will be taught by an all-star roster of food experts.

  • Blogs

    August 17, 2009

    This Week's Recipe: Melons and Lardons from Becky Selengut

    ​In the case of Becky Selengut, you can tell a lot about the chef by. . .the website she created. In 2006, Selengut launched Seasonal Cornucopia, a searchable database that enables chefs and home cooks to easily identify when local ingredients go in and out of season. Along with information on ... More >>

  • Blogs

    July 9, 2008

    The Banning of the Venti, Arthritic Jaws, and Other Food News

    ​In the case of Becky Selengut, you can tell a lot about the chef by. . .the website she created. In 2006, Selengut launched Seasonal Cornucopia, a searchable database that enables chefs and home cooks to easily identify when local ingredients go in and out of season. Along with information on ... More >>

  • Food

    January 25, 2006

    Duck and Cover

    The fight over foie gras continues.

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