This pasta recipe coaxes rich flavor out of simple ingredients while enlisting the oven to create a luscious sauce from roasted tomatoes and white beans.

For your pre-concert celebrations, our recipe writer invites you to experience a slice of pure delight meant to be shared with your BeyHive.

This zippy, pink shrimp dish captures the crisp and flowery flavors of rosé wine in just 20 minutes.

Next week, Northwest cheesemongers will fight for France’s Mondial du Fromage. The U.S. is small cheese in this arena: No American has won the elite tournament.

Our food writer picks her five favorite sandwiches of the Seattle summer, from a PLT and a mortadella sandwich with tangy peppers to one with zucchini and mint.

The trick to these delicious brats is to boil them (preferably in a Seattle IPA) before you grill them.

A hard-boiled egg split slightly down the middle and stuffed with a chunky tomato relish, kosua ne meko is a quick Ghanaian snack sold by street vendors.

As long as sushi lovers’ demand remains, environmental advocates and suppliers say controversial fish like bluefin tuna will keep being delivered.

The latest in brews and booze: Hillman City gets two notable watering holes; a big-name Ballard brewery expands to Capitol Hill; Uptown adds another sports bar.

The vodka in this dish can help you smell, and in turn taste, the sauce’s flavors in a heightened way.