Meet Laura Koffer, Advanced Sommelier

Spring Brunch: Sourdough Tartine and Monterey Rosé

Fresh blooms of pink, white, and yellow cover Seattle’s landscape this time of year as the sun emerges from its wintry slumber. As the city’s rich scenery rises into wakefulness,...

Roasted Beet and Yogurt Soup

I’m a huge fan of soup–I could eat ramen or pho every day–but I always associate it with cool and gloomy weather, not exactly spring and summer. But lately I’ve...

Pea Couscous Risotto with Mascarpone and Basil

There’s a certain amount of zen that comes from using fresh peas in a recipe like this Pea Couscous Risotto. It’s a labor of love that results in delicious meals.

Thai Coconut Vegetable and Noodle Soup

The experience of trying new food can be as striking as exploring a foreign landscape. Fresh tastes, obscure aromas, alluring textures—these are all capable of taking what is an ordinary...

Why Does Wine Go Bad and How Long Opened Wine Lasts

One of the most common questions that I get from students in my Introduction to Wine classes is about bad wine. People want to know, why does wine go bad,...

Chorizo Shawarma Crepes with Lemon Tahini

Hi guys! It’s Gab from Artful Desperado. How’s spring treating you so far? Over here on the Canadian West Coast we have no sunshine – yet – but we are keeping...

Green Chickpea Curry with Potatoes

Spring arrives in Northern California rather abruptly. One day you look up and all the trees have exploded with flowers. It’s the perfect time to breath deep, soak in some...

Skillet Baked Chipotle Enchiladas

These skillet baked chipotle enchiladas are inspired by the days when my mother and grandmother, both from Mexico, would spend hours in the kitchen creating meals that I long for...

Hosting a Winter Wonderland Party

This winter has been so magical! It’s no wonder our dear groundhog Punxsutawney Phil decided we needed six more weeks of winter. I don’t know about you, but I sure...

White Bean Gnocchi with Mushroom Cream Sauce

One of the things I love most about cooking is the ability to adapt. Learn one recipe and from there, it can be easy to branch out into more ideas...