What makes a classic summer salad shine at a backyard potluck? Follow along as we uncover the techniques that make these salads shine.

Sometimes it can be hard to know where to start when it comes to taking steps toward sustainability. Follow along with Sidonie to make some small victories and great first steps to a sustainable kitchen.

Tinker Cavallaro passed away, and Port Townsend lost a valuable citizen. Her death feels like a former way of life packing its bags, but I think she left enough seeds to sprout decades of renewal.

How would a blackberry crumble taste using buckwheat groats?

How to turn chia seeds from “something good for you” into something delightfully delicious…

Marinated vegetables cook on the grill or in the oven, both delicious techniques, and the acids in the marinade help ‘cook’ the vegetables through a tenderizing process...

Chunky, flavorful, roasted vegetable spreads that are fabulous and easy to make with summer vegetables…

I know summers here when…

Blanching makes colors pop and produces a crisp crudite bite. Should you blanche for salads? We’ve got recipes.

If you’d like to explore Greek cuisine, whether or not you count colors, there are several ways to get involved

Stinging nettles are widespread, growing in moist woods, often under alders where the soil is soft, black and nitrogen rich…

Learn how to prepare a dosa and a fresh Coconut Mint Chutney! The Food Co-op’s Community Cook begins with Vegetarian Indian recipes. Learn more…

Finnriver Farm and Grainery grows and mills a local pastry flour perfectly suited to soda bread.

Sauerkraut requires nothing more than vegetables, salt and a container…

Spices are the heart of Indian food and are a crucial flavor builder...

After a while you won’t need to follow the recipes; ingredients and techniques will live in your bones, and you can cook from what you have and what’s in season.

Nothing proclaims EARTH DAY like emerging asparagus. Heralded as a fertility symbol, and sacred to Aphrodite, goddess of love and beauty, asparagus is a prized vegetable.

Egg laying squawks and shrill clucks became everyday sounds as the flock became part of our lives. I learned how to ease an egg from under a hen and many other subtle skills.

One spring day, while the chickens…

Irish potato scones transport me to a farmhouse kitchen, a wooden table and a pot of tae. They’re related to Irish Soda Bread…

Broccoli, in my experience, likes a sauce, and doesn’t do well under or over cooked. Good recipes come from talented cooks…