It’s going on who-knows-how-many-days of quarantine and we figure that, like us, you are tired of your own cooking. We asked local chefs to share some of their favorite safe-at-home foods to cook ...

It’s time to dig for a geoduck on the beaches of Puget Sound and Hood Canal as extremely low tides are looming on the near horizon allowing shellfish gatherers a rare chance to get these deep-dwelling ...

The coastal albacore tuna fishery is now in full swing with anglers reeling in these tasty late-summer offshore fish. This week, Yasuhiro “Yasu” Kusano, a chef at Shiro’s Sushi in Belltown, offers a ...

This traditional Ethiopian chickpea stew is made with chickpea flour cooked in onion, tomatoes and spices until creamy. The texture varies from runny to thick, smooth to chunky, adjusted to preference ...

Heat oil in a wok or large high-sided skillet over high. Add garlic, and cook, stirring constantly, until fragrant, about 15 seconds. Add clams, beer, Shaoxing cooking wine, and shiro dashi; cook, ...

Warm your soul with this easy and comforting Ethiopian chickpea stew, Shiro Wat. Packed with rich flavours from Berbere spice and Niter Kibbeh, this dish is a taste of Ethiopia you can make at home.

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