A place for fresh, local, super-tasty seafood that’s casual, accessible and affordable? In Fremont, Bethany Jean Clement finds a thing the city’s been missing.

By roasting the beets beforehand, you can a lovely sweetness to this vibrantly hued hummus.

The delights of asparagus are so varied, how can you possibly satisfy a year of craving in six weeks? Don’t rush it though, and keep calm. Asparagus has arrived.

It’s only mid-May, and it’s already way too hot in Seattle — and way too hot to think about what to eat. Here are three easy-to-make, let-us-cool-down recipes.

Buljol, named for the contorted patois of the French words brulé (burned) and gueule (mouth), is a dish of dried salted cod.

Who needs Bolognese or tomato sauce when you can use a creamy béchamel for your next lasagna?

Food is the love language that binds this writer’s family. As she set out to document some family recipes, she got to know two generations of family matriarchs.

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.