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Hello, spring--come on in. Our March/April issue is on stands now. This month we're celebrating rhubarb, learning about Korean food, and the fascinating world of spices. We visit Washington's first gluten-free craft brewery in Seattle's SoDo district (the beer is really good), head south to one of the state's earliest and most successful CSA farm, and talk salted chocolate chip cookies with local author Ashley Rodriguez. Also in this issue: the small town high school culinary arts team that wins national competitions and inspires kids, in the kitchen with the chef behind Gastropod, Seattle Met's best new restaurant for 2013, and a partner in Mollusk, an exciting new restaurant opening in South Lake Union this summer. You'll also hear about our favorite cookbooks to bring new cuisines into your kitchen, and the recipe for that stunning (surprisingly easy) rhubarb almond polenta cake. For a full list of articles, see here. It's spring, come join in the fun. We hope that you do.
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