Subject:

Nuts and Edible Seeds

  • Blogs

    May 24, 2012

    Producing Poetry: Welcoming Green Garlic

    Voracious this year is celebrating our local farmers markets with a series of poems extolling what's newly ripe and ready for sale. Each week during market season, we'll run a poem from a local poet who's found inspiration in the region's bounty. And should you find yourself feeling similarly inspir ... More >>

  • Blogs

    April 30, 2012

    Molly Moon's Homemade Ice Cream Cookbook Will Make You Scream For More

    In 2008, Molly Moon Nietzel left the corporate world for a more satisfying and fulfilling livlihood. She yearned for something more like her ice cream scooping days during college, and the ice cream sundaes she made with her grandparents. She wanted to create a place of community, where many generat ... More >>

  • Blogs

    April 4, 2012

    Cafe Flora's Spring Nettle Ravioli with Cashew Cream Sauce: No Cream, No Butter (Believe it!)

    Yesterday, Cafe Flora Chef Janine told us the secrets of butter-less sauces. Today, she offers a recipe with a sinful tasting sauce, sans butter. Who knew there could be such a thing? "Those rich sauces with the cream, I love that. I've always loved, when I was saucier, to finish sauces with butter, ... More >>

  • Blogs

    February 29, 2012

    Blossom Vegetarian Is A Flowering Oasis Of Fresh Flavors

    When I lived in the ID, I frequently visited the Moonlight Cafe, that grimy-looking Vietnamese restaurant on the corner of 20th and Jackson with a funny little sign promising "karaoke and dancing." The place is run down inside and out, but any insider knows you can't judge Moonlight on looks alone. ... More >>

  • Blogs

    December 14, 2011

    Ethan Stowell's Sardine Solution to Greasy Latkes

    Geoffrey Smith​To celebrate the tradition of eating oil-drenched foods on Hanukkah, Voracious this year asked local chefs to provide recipes calling for oily, sustainable fish. Here, Ethan Stowell presents a sardine crudo (made with plenty of olive oil, for extra holiday credit.) Sardine Crud ... More >>

  • Blogs

    December 5, 2011

    Macrina's Squash Harvest Bread

    Eve M. TaiThe mini squash harvest bread​Butternut squash is one of Nature's genius ingredients, amenable to both savory soups and Macrina Bakery and Cafe's Squash Harvest Bread. A stalwart in Seattle cafes, the bread is a panopoly of fresh roasted butternut squash, nutmeg and cinnamon topped ... More >>

  • Blogs

    November 22, 2011

    A Very Seattle Thanksgiving: White Chocolate Cheesecake

    Voracious this year asked local food producers to provide their favorite Thanksgiving recipes. We'll run one recipe each day through Nov. 23; if you collect them all, you'll have a complete feast. When Brian Holmquist's great-great grandfather started growing DuChilly hazelnuts in 1928, plenty of o ... More >>

  • Blogs

    September 26, 2011

    Party in a Bar Cookie at Vios Cafe

    Eve M. TaiRaggedy, jaggedy bar​Life changed two years ago for Jim Goodall when he was working as a social worker in a dialysis center. Goodall, now the general manager of Vios Cafe at Third Place in Ravenna, recalls when a co-worker arrived with bar cookies. "His sister had made them," recalls ... More >>

  • Blogs

    September 12, 2011

    Sugar and Spice and Everything Nice at Travelers

    Eve M. TaiCardamom almond cookie​Indian food could rightly be considered the Mack Daddy of the culinary world. Certainly other cuisines rival it, but none surpasses it thanks to the region's bounty of spices. The Indian subcontinent sags with them--turmeric, cardamom, cumin, peppercorn, cinnam ... More >>

  • Blogs

    May 25, 2011

    24 Hours of Ramen Recipes

    ​Everyone remembers the college student's diet: beer, beer, more beer, and, of course, top ramen before another bottle of beer. Heating up a quick bowl of ramen in the microwave, waiting exactly three minutes, and topping it with some hot sauce was the go-to meal every broke undergrad could ap ... More >>

  • Blogs

    May 10, 2011

    Persian Paradise Found

    Back before Iran brought to mind ayatollahs, chadors, and heavy eyeliner, it sparkled as a global beau monde. I knew this even as a kid growing up in Detroit because Persian pastries rocked my world. By my way of thinking, any culture that fashioned desserts both refined and hearty had to be world-c ... More >>

  • Blogs

    March 31, 2011

    A Recipe From Salad as a Meal That Satisfies

    ​The title of Patricia Wells' latest cookbook Salad as a Meal is a bit of a misnomer. It's actually downright misleading. That doesn't mean it's not a great book, just that if you think you are getting a collection of recipes that require little cooking and can be made in one bowl, like most " ... More >>

  • Blogs

    March 24, 2011

    Milagro Cantina's Avocados and the Age of Consent

    ​Recently, I went to Milagro Cantina in Kirkland to enjoy a Mexican feast, consisting of quesadillas, ceviche, chiles rellenos, clams steamed in Victoria Modelo beer, soups, enchiladas, and a refreshing favorite: jicama y sandia con pina y pepino (watermelon, cucumber, pineapple, jicama, lime, ... More >>

  • Food

    March 23, 2011

    Our 107 Favorite Restaurants, 2011

    From burgers and pizza to steak and sashimi, the Great Seattle Food Pyramid takes shape.

  • Blogs

    March 2, 2011

    Cashew Gelato (That Just Happens to be Vegan)

    As a heuristic, I tend to avoid foods labeled as "vegan" because, in my limited experience, they tend to be poor imitations of their non-vegan counterparts.  Sure, a tomato is both vegan and delicious, but I've never met a vegan pizza that tasted better than the paper on which they print Dave ... More >>

  • Blogs

    February 11, 2011

    Naked Treats for Valentine's Day

    Just chai and resist this cupcake.​Make no mistake about it: I love the raw foods at Thrive, including the raw zucchini pasta, but what I love even more is sweets. And while I detest the term raw food movement for its geopolitical undertones, I am definitely an advocate for eating pure, uncoo ... More >>

  • Blogs

    February 4, 2011

    'Rawtilla' Monster Invades Vegas

    ​Not really, but this great new raw food is made in Las Vegas, which is where I discovered them earlier this week at the only Whole Foods on the strip. Raw Makery makes an entire line of raw bakery-inspired items, like breads, cookies and of course, these rawtillas which come in an assortment ... More >>

  • Blogs

    January 7, 2011

    They May Be Nuts, but They're Not Weird

    Four Nuts and a Fruit.​No question. These are my favorite raw snacks on the planet. I first discovered them at a Whole Foods in San Francisco last October, and was thrilled to find them being sold at Madison Market. The name says it all--Gone Nuts! These vegan, gluten-free, raw snacks from Li ... More >>

  • Blogs

    December 28, 2010

    10 Nuts That Are Better Than Pistachios

    Blago's nuts about pistachios.​Have the people who pimp out pistachios gone off their nut? In a campaign that kicked off last month, these cuckoo nutty nuts trotted out an ad featuring slimeball Rod Blagojevich eating pistachios with a voice over saying: "Rod Blagojevich does it innocently" ... More >>

  • Blogs

    November 5, 2010

    Nude Food

    Breakfast in the buff.​I know what you're thinking, 'No more Sweet Freak? But that was my most favorite of all favorite columns on Voracious! How will I ever get through my Fridays without it?" Ah, that's really nice of you, thanks! But if there is one thing I eat more than sweets, it's raw fo ... More >>

  • Blogs

    October 14, 2010

    Seafood Stew, South Indian-Style From Saffron Spice

    Photo by Leslie KellyCatejan grew up cooking at his mother's restaurant in Goa.​This dish is a family favorite from Catejan Mendonz, the chef/owner/janitor at Saffron Spice in Pike Place Market. (In between Read All About It and Daily Dozen.) Read part one and part two of this week's Grillaxin ... More >>

  • Blogs

    July 29, 2010

    Grilling It, Buenos Aires Style, Courtesy Of How To Cook A Wolf's Chef

    Photo by Leslie KellyMatt Fortner previously cooked at Tavolata and Marjorie.​Before becoming chef at Ethan Stowells' How To Cook A Wolf, Matt Fortner spent nearly a year traveling around Argentina. He got fired up about the method of cooking beef over wood fires. Read part one and part two to ... More >>

  • Calendar

    February 3, 2010

    Blue Ribbon Valentine's Day Dinner

    Photo by Leslie KellyMatt Fortner previously cooked at Tavolata and Marjorie.​Before becoming chef at Ethan Stowells' How To Cook A Wolf, Matt Fortner spent nearly a year traveling around Argentina. He got fired up about the method of cooking beef over wood fires. Read part one and part two to ... More >>

  • Blogs

    January 7, 2010

    Recipe: Ericka Burke's Roasted Trout with Meyer Lemon

    ​Normally, this recipe would be the final installment of our weekly chef interview. But since we interviewed both Ericka Burke and Heather Earnhardt (you can read the interview here and here), chefs and co-owners of Volunteer Park Cafe, we've doubled this week's recipe count. Both Burke and ... More >>

  • Blogs

    December 21, 2009

    Product Whore: Radici Chestnut Cream

    ​Unless you were raised by wolves, everyone knows you must bring a hostess gift to a holiday party. The standard move is to bring a bottle of wine or a tin of your holiday baked goods. The well-mannered guest always brings something that the host or hostess can choose to use that evening or at ... More >>

  • Blogs

    November 17, 2009

    This Week's Recipe: Pomegranate Bistro's Broccolini Salad with Preserved Tomato Vinaigrette & Toasted Pine Nuts

    ​Remember that Canvolution everyone was talking so much about this summer? Well, it's still happening throughout the year, but this week, with its 4:30 pm sunsets, seemingly perpetual darkness, unrelenting rain, and downright apocalyptic winds feels like a good time to reach up into those cupb ... More >>

  • Blogs

    November 2, 2009

    Late-Bearing Longans, the Perfect Fall Fruit

    ​Sitting on my desk right now is a bowl of longans that I picked up at Viet Wah last night ($2.99 a pound). The longan season normally begins in August, but a few cultivars can be harvested even later than that. Their mellow, almost boozy flavor is quintessentially autumnal. Just like with ly ... More >>

  • Blogs

    May 4, 2009

    Can't Get Your Kids to Eat Peanut Butter? Add Syrup

    By bringing peanut butter to the breakfast nook, you can get all the current health scares -- bird flu, swine flu, salmonella -- in one sitting.Long a believer in a layer of peanut butter between the butter and syrup on my pancakes, I took things to another level on Sunday by creating peanut butter ... More >>

  • Blogs

    March 21, 2009

    University District Farmers Market Today

    It seems our optimistic attitude about an early end to winter weather was a bit premature, as the snowy, wet, and generally miserable March we've been enduring has pushed back the arrival of several spring crops. Sigh. Don't despair too much--there are still plenty of reasons to head to the Universi ... More >>

  • Blogs

    February 20, 2009

    Academy Award Worthy Nut Mix

    I've been looking for this stuff ever since I attended a North Berkely tasting at The Corson Building and ate about a quarter of a pound of it a few weeks ago. ...OK, after I found some stray mix littering my pocket yesterday. Fried favas, walnuts, pistachios, chick peas, and--be still my heart--cor ... More >>

  • Food

    January 7, 2009

    Plate Expectations

    A famous local chef may not change dining as we know it, but his Broadway eatery’s no failure.

  • Blogs

    November 14, 2008

    To the Many Indignities of Food Service Work, Now Add...

    In the annals of demeaning requirements made upon food-service workers to insure that we, the customers, are sufficiently entertained (such as the Cold Stone Creamery mandate that ice cream scoopers sing for their tips), one of the newer ones is the force-fed enthusiasm at Specialty's Bakery. Ever ... More >>

  • Blogs

    June 6, 2008

    Almonds, Orgeat, and.....murder!

    In the annals of demeaning requirements made upon food-service workers to insure that we, the customers, are sufficiently entertained (such as the Cold Stone Creamery mandate that ice cream scoopers sing for their tips), one of the newer ones is the force-fed enthusiasm at Specialty's Bakery. Ever ... More >>

  • Blogs

    November 6, 2007

    From the archives: February 7, 1990

    In the annals of demeaning requirements made upon food-service workers to insure that we, the customers, are sufficiently entertained (such as the Cold Stone Creamery mandate that ice cream scoopers sing for their tips), one of the newer ones is the force-fed enthusiasm at Specialty's Bakery. Ever ... More >>

  • Blogs

    November 2, 2007

    SBFY Part Two: Shy Giant

    In the annals of demeaning requirements made upon food-service workers to insure that we, the customers, are sufficiently entertained (such as the Cold Stone Creamery mandate that ice cream scoopers sing for their tips), one of the newer ones is the force-fed enthusiasm at Specialty's Bakery. Ever ... More >>

  • Food

    March 21, 2007

    Middle East Pieces

    Enjoying the celebratory sweets of a turbulent region.

  • Food

    December 27, 2006

    Tenoch Mexican Grill

    A Pioneer Square taqueria that transcends its own healthfulness.

  • Food

    May 31, 2006

    Smash Wine Bar & Bistro

    Plump gnocchi and bruschetta, washed down by flights of wine.

  • Food

    October 19, 2005

    Winter Squash, Nuts, Mushrooms, and Loofah

    Plump gnocchi and bruschetta, washed down by flights of wine.

  • Food

    October 12, 2005

    Shelf Life

    Buying locally and thinking globally, at the grocery store and beyond.

  • Food

    January 21, 2004

    Beginner's Pluck

    A local chef strikes out on her own; sweetness follows.

  • Diversions

    December 10, 2003

    Bring Back, Bring Back

    Gifts of Christmases past.

  • Food

    November 26, 2003

    Kiss From a Rosé

    Easy listening (and sipping) at a Kirkland wine bar.

  • Food

    February 26, 2003

    Your List of Lists

    Easy listening (and sipping) at a Kirkland wine bar.

  • Food

    September 11, 2002

    Mamma Lightners Simple Noodle Kugel

    Easy listening (and sipping) at a Kirkland wine bar.

  • News

    May 29, 2002

    Number of the Week

    Easy listening (and sipping) at a Kirkland wine bar.

  • News

    December 19, 2001

    Bottoms Up, Santy Claus

    What to drink in December, or January, or whenever.

  • Food

    June 28, 2000

    Oral gratification

    The porn's gone, but the tapas will make you groan with pleasure.

  • News

    July 21, 1999

    Best Bites

    The porn's gone, but the tapas will make you groan with pleasure.

  • Food

    June 23, 1999

    Gorgeous Georgian

    Not quite Pirosmani redux, but close enough to make your mouth water.

  • More >>
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