Food

Baking is science, we’re often told – and I love science. So much so that there was a period in college when I flirted with going into medicine. (I’m the daughter of a doctor, I couldn’t help it!) Alas, it was short-lived.

The condiment world is feeling extra-spicy these days, and the added heat has nothing to do with Scoville units.

In 1932, Mario Banchero's great-uncle, Ed, who everyone knew as Catfish, opened a small butcher shop in Seattle's Rainier Valley. Hamburger was 3 pounds for 25 cents. They did a little under $8 on their first day in business. On Sunday, Mario Banchero's son, Paolo, will play in the NBA All-Star Game. At just 21, he will be the youngest player in the game.

In Afghanistan, hosting guests for a meal is considered an honor. Hours are spent preparing the finest food in a family’s pantry, and the table is set with beautiful linens.

Even though we all know prices won’t be friendly after we pass through security, it still stings. How else can you explain the dozens of passengers banding together online to catalogue the cost of airport Chex Mix?

From staff reports

When my husband told me the other day that he loves me more than peanut butter, I knew that after 26 years, our marriage remained on solid footing.

From staff reports

Leftover rice is something many of us have on hand often, whether it’s surplus from a takeout order or homemade batch.

The question of who owns a recipe comes with a large dash of uncertainty.

Kate Otterstrom and Julia Child have a few things in common: They both love the book, “My Life in France” (written by Child, adored by Otterstrom); they both love food; and they both took several years to get their first cookbooks published (Julia Child: nine, Kate Otterstrom: 12.)

If you have ever wandered the streets of downtown Spokane during the late hours of the night, you may have noticed that there are not many eateries open. Wyatt Campbell, who was until recently the sous chef at Gander and Ryegrass, has created a company that seeks to remedy the late-night munchies.

Whenever there are random bits of crisped cheese lingering on a baking dish or sheet pan, chances are you’ll find me hovering over it, picking it clean of the irresistibly crunchy pieces. I can never seem to get enough of them, which is why I find this recipe – which provides an entire pan full – so enticing. In it, mounds of grated Parmesan cheese are baked to form crunchy golden disks beneath tender, lightly smashed broccoli florets. The cheese acts as a savory platform for each piece of broccoli, staying a bit pliable where it touches the vegetable, and forming a deep brown, crunchy matrix around it.

From staff reports

I half-joke that my Russian upbringing made me part Husky. I get so giddy when I see fresh snow, I want to stop doing everything – sorry to my work colleagues – and just revel in the magic and serenity of a world blanketed in white. And I want to do it with a steaming cup of hot chocolate in hand.

Sarah Penn, a Seattle restaurateur who served small plates before the crest of the tapas craze and who was a mentor to many women in the industry, died Jan. 23 in hospice care. She was 57.

A small-town eatery in southeast Washington was listed Wednesday as a James Beard Award semifinalist for best new restaurant.

We already know that what we eat affects our bodies. Now a growing body of research suggests our food choices can also affect our minds.