Wouldn't it be great to have chocolate Easter octopuses instead of bunnies?
Just think -- eight legs to bite off instead of just a couple of measly ears. But of course we're not talking about dessert today. Today we're talking about main course holiday eating for Passover and Easter.
Northwest milk industry leaders are hustling to allay fears about radiation in their products. The Environmental Protection Agency found small amounts of radiation in a milk sample taken from a Spokane-area dairy last week.
The agency has stepped up its monitoring program earthquake and nuclear plant disasters in Japan. Blair Thompson is the spokesman for the Washington Dairy Products Commission. He says Northwest dairies are concerned about the findings, but there is no immediate risk to residents.
One of Washington's oldest and most recognizable wine brands, L’Ecole, is growing up a bit with a new, sleeker label.
L'Ecole is French for "the school" and that's because the winery operates out of a nearly 100-year-old school house. The old label was a child's colorful drawing of the facility. The new label sports a sepia-toned oil painting of the historical school house soon after it was constructed in 1912.
What a great time Nancy and I had hanging out with Pizzarelli and talking about food, food movies and his aunt Vera's cooking -- immortalized in song in this segment. One of the food movies we discussed, Big Night, about an Italian restaurant in the '50s, features a deliriously over the top multi-course feast prepared for an expected visit from Louis Prima.
They’ve looked in the mirror, and the mirror’s not only looking back, it's talking back. Dick “The Big Eater” Stein and Nancy “All You Can Eat” Leson both say it’s time to diet. In fact, they've already started.
The end (and the beginning!) of the year often marks change in business of all kinds, and the restaurant business is no exception.
Nancy and Dick lay down the latest on some noteworthy Seattle restaurateurs who have opened - or are about to open - new kitchens. Other famous spots have new names, or new owners. Nancy says look out for:
Picture your favorite cookbook, and how you have come to savor the experience of its splendor. This week’s Food for Thought reveals new favorites that rank in that class, and Nancy and Dick are naming their top picks, in time for Christmas.
Northwest farmers--like all farmers, really--are known for their grit. A few decades ago, nobody thought you could grow wine grapes in Oregon. But the early growers worked hard at it and made some great wine. Today, it’s a $1.4 billion a year industry. Now, there’s a new crop on the horizon.
Ever wonder how your favorite restaurants make sure they have the freshest seafood ready to serve to you? Dick and Nancy take you on a journey from the boat (and the airfreight cargo office) to the table, and follow one of the regions top seafood proprietors on this week's Food for Thought.
Seattle Times food writer Nancy Leson and Dick Stein usually get together at the KPLU studios each Tuesday to record Food for Thought -- but given Tuesday's hazardous driving conditions it seemed more prudent for Dick to just get Nancy on the phone for their Thanksgiving chat.
It shakes, it shimmies, sometimes it's got marshmallows in it. It's that wiggly dessert Seattle Times food writer Nancy Leson recently rhapsodized about in her blog. But KPLU's Dick Stein is a fellow who's not so mellow about Jell-O.
After all that fine talk from Nancy and me about how simple it is to bake bread, here’s a complicated recipe. It’s really about 90% from George Greenstein’s first rate Secrets of a Jewish Baker but over the years I’ve changed, amended, and otherwise horsed around with his perfectly good recipe in order to customize it to my own perverse tastes. Read this recipe all the way through at least 3 days before you try it.