From dishes that are too fancy to cook yourself to all those tiny pots of jam, our food writer loves everything about brunch and thinks you should too.

As the author’s quest for baked crispy tofu perfection continues, it’s led her down an untrodden path — one paved with Parmesan.

This salad, a go-to weekday meal for the author, is a versatile and creative way to get extra life out of your vegetables.

You can use the basic recipe as a template, substituting other proteins like chicken, tofu or beef for the pork, and whatever quick-cooking vegetables you like.

Traditional pretzels are dipped in a lye solution to give them that quintessential pretzel tang and gorgeous color — but this project relies upon baking soda.

We have the pandemic pop-up craze to thank for this handful of former pop-ups that have found brick-and-mortar homes in Seattle’s competitive restaurant scene.

An excellent rendition of a classic dim sum dish plus a sweet and hot vegetable side dish made our food writer fall in love at two Issaquah restaurants.

The versatility of toast draws us to it; it offers us a blank canvas ready to accept any flavor profile we throw at it. Hence this cheesy chickpea toast recipe.

These dishes make a festive meal, and you can even outsource dessert. It’s an Eid celebration without the fuss and all of the intent: to simply gather.

After months of exploring Western Washington’s taco scene, our food writers have compiled just about everything you need to know.