Celia Payen checks on her freshly sprouted radishes, flanked by tulips on her left and a cardoon plant on her right. (Photo by Irina Vodonos)

What’s in your P-Patch? Global flavors sprout for spring

Slowly, reluctantly, in spurts, spring is coming to Seattle, and P-Patch gardens all over the area are waking up from winter slumber. Each week, a few more gardeners brave the rain to check in on their plots, and when the sun makes an appearance, they turn out in full force to till, fertilize, sow seeds, […]
Apr 30, 2014
Vodonos and her husband at their kitchen table in Queen Anne. From left; sukhariki—a hazelnut tea cookie, sauerkraut with cabbage and carrot, and a version with olive oil and cranberries. (Photo by Anna Goren)

Brave winter the Russian way — with homecooked food

If you want great Russian food in Seattle, you might have to cook it yourself. And Moscow transplant Irina Vodonos wants to teach you.
Jan 20, 2014
Persian Food

The rice is right: a Globalist guide to Persian eating

Welcome to Iranian culture, where hospitality is king and food is the first step to friendship. 
Jul 10, 2013
Crepes_Thumb

Celebrate the Chandeleur with an authentic French crêpes orgy

Today is the world’s sweetest holiday, the Chandeleur. Celebrate as the French do by cooking up a mountain of fluffy (yet paper-thin!) crêpes.
Feb 2, 2013
My first attempt at Chapli Kabobs get the Instagram treatment. (Photo by Brett Konen)

Mastering the art of Afghan cooking (with a little help from Kabul)

Until recently I knew next to nothing about Afghanistan, except that we’ve been at war there for more than half my lifetime. From what I saw in the news I envisioned dry, desolate terrain throughout, with militants popping out from rocky outcroppings just long enough to shoot at a nameless target. I knew this wasn’t […]
Dec 5, 2012
Turrón

Kitchen Stories: Jill’s Turrón de Bananas

I love food. I probably think of it more than I think of anything else. Food is subtle; the mixing of the sour and the sweet, a hint of anise, a dash of ginger, just the right amount of time in the oven to keep it things moist on the inside crunchy on the outside. […]
Jan 8, 2012