I am surprised at how few people know of these in Seattle. It must be an East Coast thing. As for me, I can't remember my first whoopie pie. I hear stories of my older sister enraptured with them at the age of two. For those of you who have yet to experience the joy that is the whoopie pie, you can think of it like a homemade Oreo cookie. Maybe it more closely resembles a cupcake in sandwich form. Anyway that you want to think of them is fine. Just know that they are divine.
Someone needs to turn down the lights at Capitol Hill's Poppy. And brush a few cans of dark stain on the blond Ikea-looking chairs that weigh less than lawn furniture.
Although its spare, warehouse studio space and Scandinavian minimalism annoyed me, Poppy's won me over with food and service.
As we move towards spring, it's sometimes nice to make a tasty dish that isn't loaded with calories, particularly after all the holiday food guilt. Scallops are terrific in that they pack a lot of flavor but aren't unduly heavy on calories.
The Farahs were friends of my parents when I was a child. They lived nearby in our small New Hampshire town and my mother often shared recipes with Mrs. Farah. They are of Lebanese descent and the father was born on the street called Straight in Damascus, Syria. The lentil and rice mixture in this meal is a family recipe from them. My mother had the idea to put it all together in pita bread pockets and top it like tacos. I love this meal and hope you will too.
Fall is here and the craving for comfort foods has begun, and what better to satisfy that craving than with Potato Cheddar Chowder. This is a fantastic recipe that I stumbled across one year in Vegetarian Times magazine.
I've made it so many times that I know the recipe by heart. A few years ago I brought a double batch of this chowder to a soup-off, I left with the title and no leftovers to bring home.
The strawberries are abundant right now and rhubarb is growing like a weed. It's time to make pie.
In this summer classic the rhubarb's hearty, red stock compliments the sweet berries like no other.
There are many recipes to choose from, but you can really use any recipe that you prefer, the ingredients are mostly the same (strawberries, rhubarb, sugar & spices, and a thickening agent). However, there are a few tricks you can use to ensure a great pie.
Summer is an exciting season full of great weather and even better food. There are barbecues, picnics and hot summer nights enjoyed with a loved one and a glass of cool rosé.
The change in the weather dissipates my appetite for heavy winter foods. I start thinking about corn on the cob and potato salad, but mostly my mind drifts to pies, pies, pies.
When you really need a pound of burrito that's at least nine inches long, you've got to go to Bimbos. The Bitchin' Burrito Kitchen makes the best burrito in Seattle.