My quinoa won’t win any awards for being photogenic, and sometimes it doesn’t come out the ideal al dente texture. But I can have a healthy and satisfying one-pot meal tailored to whatever cuisine I’m craving ready in 45 minutes start to finish with only a quick raid of my cupboard and 10 minutes of my attention needed.

Roasted Campari tomatoes stuffed with falafel and served with lemon-garlic roasted potatoes, a simple tomato and cucumber salad and a quick yogurt sauce.

In short: Buitoni’s Wild Mushroom Agnolotti is really, really good.

Here’s today’s central question: should the words “fruit-flavored” and “pasta” ever go together? And if they should, could they ever compare to this lemon parsley pasta with asparagus? Find out as I review two different flavored pastas from a stall at the Pike Place Market.

With a little help from your freezer, leftover steel-cut oatmeal makes a nutritious, fast and surprisingly delicious weekday morning breakfast.

Soon after I graduated from pastry school, I got a job at the wonderful 11th Avenue Inn on Capitol Hill in Seattle. This oatmeal was my star contribution to the breakfast lineup, and it’s still my favorite thing to make for breakfast, whether entertaining guests or cooking for myself.

Crystallized ginger gives this steel-cut oatmeal the glitz to be the star of any breakfast table, while the spices and creamy texture keep it grounded in the world of comfort food.

Though I love hot and spicy food, I was never much of a fan of chipotle peppers until I tasted this sauce that my friend Joe whipped up one evening while Tiger and I were over at his place for dinner. It’s a gorgeous dark red sauce, and I don’t think my photo does [...]

In Seattle, snow is as rare as rain is common. Possibly more so, seeing as our reputation as a rainy city is partially true and partially a fable told and retold to Californians in an effort to keep them from moving to the area (judging from the traffic–and the fact that I’m married to a [...]

Ever since I first saw the picture of the cute little Mini Cranberry Meringue Pies in Martha Stewart Living a couple years ago, I’ve wanted to make them. Their photo showed one sliced down the middle, exposing the jewel-like filling and the lightness of the meringue to full effect. I never got around to it, but this year I decided to try all new recipes for Thanksgiving, and this went to the top of my list.