articles

Seattle Magazine

Tilikum Place Chef's Favorite Ingredient: Walnut Vinegar

Seattle Magazine, Oct 2014

A fortuitous souvenir brought back from France by her sister led Ba Culbert, chef and co-owner of Tilikum Place Café, to one of her dearest ingredients-walnut vinegar. While not a fan of other flavored vinegars, Culbert immediately loved how walnut vinegar has a "subtle and nuanced flavor that keeps dishes light."

Tagged: Profile
Seattle Magazine

How to Prepare the Spicy Sambal Sauce

Seattle Magazine, Aug 2014

A face shield and eye goggles aren't common kitchen tools, unless you're executive chef Jacky Lo, who, along with his team of cooks at Wild Ginger, gears up each summer with a full-on production line-cooking with more than 3,000 pounds of chiles-to prepare sambal.

Tagged: Recipe, Profile, Kitchen
Seattle Magazine

Hot Cakes' Autumn Martin on How to Smoke Chocolate

Seattle Magazine, Jun 2014

Autumn Martin has long been enamored with the process, smell and flavor of smoked foods. "My dad smoked salmon and steelhead every year when I was growing up," says the fourth-generation Pacific Northwesterner.

Tagged: Recipe, Profile, Kitchen
Seattle Magazine

Miller's Guild Chef Mixes Up a House-Made Mayo

Seattle Magazine, Apr 2014

Chef Jason Wilson grew up in a family of butchers, and as a kid in Minnesota, he relished the fatty, gnarly bit on the end of a roast. As a chef, he developed modern techniques and tastes, which are on display at Crush in Madison Valley, but with his newly opened Miller's Guild downtown, he returns to a more visceral style.

Tagged: Recipe, Profile, Kitchen
amyp's blog

Perfect Oatmeal Cookies

amyp's blog, Mar 2014

Welcome to Cookie of the Month, the absolute antithesis of my posts (and lifestyle) on Clean Eating!

 

Tagged: Recipe
amyp's blog

Cabbage - CLEAN EATING

amyp's blog, Mar 2014

Cabbage is a cruciferous vegetable, just like broccoli, kale, collards, turnips and MORE. Cruciferous veg are high in sulfur. Eating these natural compounds help your body produce anti-oxidant and detoxification proteins, which in turn help to eliminate biohazards from your cells.

Tagged: Recipe
Edible Seattle

It's So Easy Being Green

Edible Seattle, May 2013

Lemon & Olive Oil Preserved Asparagus AND Champagne Pickled Asparagus

 

Tagged: Recipe, Preservation
Edible Seattle

Homemade Red Wine Vinegar

Edible Seattle, Mar 2013

With any class I teach, I fully anticipate being asked a question that stumps me. Siona was one of my brightest students and challenged me to stretch my brain into an area where logic and knowledge meet up and battle for answers. It was during one such class when Siona asked if we could make vinegar.

Edible Seattle

Homemade Yogurt

Edible Seattle, Jan 2013

When I was in elementary school, my mom packed my lunch every day. I wasn't one of those kids who glamorously got to wait in line for a hot lunch; I was the one with a grease-stained paper bag. On the very rare occasion, my mom would pack up a yogurt cup. I favored the kind with sweetened yogurt on top and jam-like fruit on the bottom.

Edible Seattle

Seeing Red - Preserving Cranberries

Edible Seattle, Nov 2012

By now, we know that the Pacific Northwest is an absolute cornucopia of farm fresh produce, so when I stumble on a new fruit or vegetable at the farmers market, it's a thrilling occasion. Last year I stopped in my tracks when I passed an unadorned table at the Broadway Farmers Market simply piled with big wooden boxes and a small bowl of cranberries. 

Food52

5 for Fall

Food52, Sep 2012

In many states across the country it's time to get the winter garden going, if you haven't already. Late summer begs for cool loving crops that are quick to grow. For anyone starting now, smaller leafy greens are your friend.

PureWOW

Herbed Quinoa Salad

PureWOW, Sep 2012

Seattle cook, author and urban farmer Amy Pennington convinced us to skip the tried-and-true approach and roast our rabe instead. Twenty minutes in the hot oven softens the stalks and chars and crisps the leaves, lending the rabe an eye-opening combination of flavors and textures.

Tagged: Recipe
Edible Seattle

Homemade Hot Sauce

Edible Seattle, Sep 2012

Skip the usual suspect of pickled peppers and try your hand at a batch of hot sauce. Homemade hot sauce can vary in heat from make-your-eyes-water hot to a more mellow burn. Adding fruit to hot sauces sweetens them up, and gives them a well-rounded appeal.

Tagged: Recipe, Preservation
Food52

Tomato DIY - Pruning & Trellis

Food52, Aug 2012

Come summertime, when the air is hot and the sun is high, everyone comes down with a little case of tomato fever. Today we present tomato tips and tricks, from pruning for maximum yield to easy DIY trellises.

Food52

Just Eat It - Harvesting the Whole Plant

Food52, Jul 2012

Using All of the Crops You Grow

Tagged: Garden
FOOD52

6 DIY Garden Projects

FOOD52, Jul 2012

 These DIY projects -- plant markers, milk crate planters, wine box planters, and more -- will both tide you over AND make your life easier during busier times.

Tagged: Garden
Food52

Sharing is Caring - Propagating Herbs & More

Food52, Jun 2012

Coveting your neighbor's herb garden? Grab a pair of clippers, "borrow" a clipping or a root, and grow your own plants -- no seeds required.

Edible Seattle

Simple Summertime Drinking Vinegars

Edible Seattle, Jun 2012

Shrubs aren't just good for topiary-they're drinkable! Amy Pennington's simple recipes combine fruit, herbs and vinegar for refreshing and traditional syrups that make outstanding summer beverages.

Food52

Potatoes in a Bag

Food52, May 2012

This is the eleventh in our biweekly series from Amy Pennington on how to start growing your own food, no matter how tiny your garden-to-be is. Today: Growing potatoes couldn't be easier -- as Amy explains, it's all in the bag. Literally.

Crosscut

Legalizing baking: What's the hold-up with Washington's Cottage Law?

Crosscut, May 2012

A Washington state law allowing the sale of home-baked goods has been in place for nearly a year. So why haven't local bakers been able to take advantage of it yet?

Tagged: Food Politics
Food52

No Sun? No Shade? No Problem!

Food52, May 2012

This is the tenth in our biweekly series from Amy Pennington on how to start growing your own food, no matter how tiny your garden-to-be is. Today: Whether your balcony is bathed in sun or swathed in shade, Amy has the ideal plants for you to grow -- tomatoes, lettuce, herbs, you name it.

Tagged: Food Politics
Food52

Setting Up Your Container Garden

Food52, May 2012

This is the fifth in our biweekly series from Amy Pennington on how to start growing your own food, no matter how tiny your garden-to-be is. Today: For those of us without garden space, Amy coaches us on the path to container gardening.

Edible Seattle

Demystifying the Mystifying World of Asian Greens

Edible Seattle, May 2012

Asian greens, in particular, do very well in our climate as most are cool-season vegetables and can tolerate overwintering in much of Western Washington. While names and spelling can be confusing there are a few key features that distinguish one plant family from another.

Tagged: Recipe, Kitchen, Garden
Crosscut

Storefront Mushroom Farm Opens in Pioneer Square

Crosscut, Apr 2012

Pioneer Square window shoppers can now peruse art, antiques, and the mushroom farm that has popped up in the storefront of architectural firm, Olson Kundig.

Tagged: Urban Farming
Edible Seattle

The Mother of All Condiments

Edible Seattle, Mar 2012

DIY vinegar project! Making your own vinegar at home.

Tagged: Recipe, Preservation
Edible Seattle

LIving Life To The Sweetest - The World of a 9-Year Old Pastry Chef

Edible Seattle, Mar 2012

The World of a Nine-Year Old Pastry Chef.

Tagged: Profile
Food52

City Dirt

Food52, Jan 2012

Starting today, Amy Pennington -- urban farmer, founder of GoGo Green Garden, and author of Urban Pantry and Apartment Gardening -- will be writing a biweekly column for FOOD52 on how to start growing your own food, no matter how tiny your garden-to-be is.

Edible Seattle

Sweet & Spicy Carrots

Edible Seattle, Jan 2012

Add both color and flavor to your depleted pantry with Amy Pennington's carrot jam and spicy carrot pickles.

Tagged: Recipe, Preservation
Crosscut

Winter eating: beyond kale sandwiches

Crosscut, Dec 2011

Sick to death of kale? You can still eat a seasonal, varied winter diet in the Northwest. Here's how.

Crosscut

Cranberry Preserves with a Twist

Crosscut, Nov 2011

Fall is cranberry season in Washington, meaning that, for once, these tart little berries are in easy local supply. Here's how to preserve them this holiday season, as a rich little relish with toasted pecans or in a tangy fruit salsa.

Tagged: Preservation, Recipe
Garden Design Magazine

What Makes a House a Home

Garden Design Magazine, Nov 2011

You might know Amy Pennington. She's a Seattle-based food writer and gardener, and her current apartment is her first and only place she has lived on her own. After a house fire that destroyed everything she owned, Pennington settled in to a small one-bedroom apartment in the heart of Seattle and never left.

Tagged: Profile
Crosscut

The Hidden Savings in Organic Meat

Crosscut, Nov 2011

Forget the well-being of chickens. Sustainable meat keeps you (and everyone else) healthy. Why and how to eat organic, grassfed meat without breaking the bank.

Tagged: Food Politics
Edible Seattle

Quintessentially Quince

Edible Seattle, Nov 2011

The late-ripening quince provides us with the last canning opportunity of the year. Amy Pennington's recipe results in two delicious outcomes: a fragrant syrup, and a rich fruit paste.

Tagged: Recipe, Preservation
Crosscut

The Rise of the Farm-cation

Crosscut, Oct 2011

With the boom of the Northwest's local food movement, a new kind of vacation has emerged. More and more farmers are converting spare rooms into guest rooms, and offering city-dwellers a taste of farm life -- chickens and all.

Tagged: Agriculture, Profile
Crosscut

You Say Basil, I Say Arugula

Crosscut, Sep 2011

Words of wisdom from a local green thumb for gardeners looking to extend their harvest into the fall months.

Edible Seattle

Summer Stockpiling with Savory Spreads

Edible Seattle, Sep 2011

Amy Pennington suggests a pair of savory spreads, including a spiced tomato jam that she's been bragging about for months.

Tagged: Recipe, Preservation
Crosscut

Farmers to Monsanto: Save Our Seed

Crosscut, Aug 2011

Eastern Washington farmers are increasingly worried about agricultural invasion from Monsanto's unwanted genetically modified and patent-protected seeds, which can threaten a farm's organic status and land them in court. Now a national coalition of independent farmers is fighting back.

Edible Seattle

Apricots Two Ways

Edible Seattle, Jul 2011

Playing with apricots, creating an herbal jam and a savory mostarda.

Tagged: Recipe, Preservation
Edible Seattle

Forage Fever

Edible Seattle, May 2011

It's too early for fruit, but the perfect time for blossoms. Amy Pennington shows you tasty things to do with elderflowers and maple blossoms.

Edible Seattle

Sunshine Substitute

Edible Seattle, Mar 2011

Amy Pennington reaches past the state borders to put a little citrus-based warmth in the pantry.

Tagged: Recipe, Preservation
Edible Seattle

Youth in Revolt

Edible Seattle, Mar 2011

Amy Pennington is never one to pass up a party-especially when that party brings together the movers and shakers of Western Washington's young farmers.

Tagged: Profile, Agriculture
Edible Seattle

Stocking Up

Edible Seattle, Jan 2011

Welcome to soup season. Amy Pennington explains how to easily fill the freezer with homemade stock.

Tagged: Recipe, Preservation
Sunset Magazine

Seattle's Little Hotcake

Sunset Magazine, Oct 2010

Autumn Martin might be the sweetest thing in the Northwest: She launched Hot Cakes Confections--take-and-bake molten-chocolate cakes she sells at farmers' markets--in 2008 and just started a nonprofit workshop that makes chocolate truffles and donates them to homeless shelters and food banks. Her take on the sweet stuff...

Tagged: Profile
Edible Seattle

Fall Into Flavor

Edible Seattle, Sep 2010

Tomatillo Salsa & Concord Grape Jelly -

Tagged: Recipe, Preservation
Edible Seattle

Drinking It In

Edible Seattle, Jul 2010

Midsummer canning is about more than just jam. Amy Pennington gets the juices flowing with brandied cherries, mulled plums and a fragrant chamomile cordial.

Seattle's Child

Starting a Family Vegetable Garden

Seattle's Child, Mar 2010

Spring has Sprung! Get in the Garden With the Kiddos.

Tagged: Garden
Seattle Homes & Lifestyles

Pavlova

Seattle Homes & Lifestyles, Mar 2010

Excerpt from Urban Pantry, published April 2010

Tagged: Recipe
Edible Seattle

In The Kitchen - Spring Hill

Edible Seattle, Nov 2009

Reinventing Comfort with Chef Mark Fuller.

Tagged: Profile
Edible Seattle

In the Kitchen - Craig Hetherington

Edible Seattle, Sep 2009

Chef Craig Hetherington of Taste Restaurant.

Tagged: Profile
Edible Seattle

A Juicy Kind of Love

Edible Seattle, Jul 2009

2,000 years of melons and one very bad joke

Tagged: Garden
Edible Seattle

A Moveable Feast

Edible Seattle, May 2009

Amy Pennington confesses to stalking the ice cream man and suggests that the future of dining lies on a bus.

Tagged: Profile
Edible Seattle

From Cows To Curds

Edible Seattle, Mar 2009

One man's dream works backwards and ends up forward-thinking.

Tagged: Profile
Edible Seattle

Taking The Rice Seriously

Edible Seattle, Jan 2009

Sitting atop a batik Persian tablecloth on the kitchen table is an earmarked book, New Food of Life—Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij. The book is a bible in this home and Yvette Leland can’t loan it out for more than a few days—it makes her nervous.

Tagged: Libations
Edible Seattle

Farm Fresh Fuel

Edible Seattle, Sep 2008

Alternative Energy Fuels Food in Seattle.

Edible Seattle

Local Food for Local Hunger

Edible Seattle, Apr 2008

Pierce County’s Emergency Food Network Provides Farm Fresh Food to Those Who Need it Most.

Tagged: Food Politics
Edible Seattle

Think Like A Plant

Edible Seattle, Apr 2008

Give a girl a carrot, and she eats for a day. Teach a girl to garden and you feed her for a lifetime.

Tagged: Garden