grab a seat!
We’ve got lots of room at the table, and plenty to share.
Scroll for recipes, interviews, features, and more!
BUMPER CROP
Michael Dickman interviews First Field founders Theresa Viggiano and Patrick Leger, and discuss what make the best pizza dough, pizza sauce, and all things toppings.
ASPARAGUS in 500 words
Waste, flavor, and texture are all traded for the ability to ship asparagus to far-away markets. Or, everything changes all the time aways.
DEVOURED BY PIE
Pineapple is widely divisive in pizza circles, but for some, paired with jalapeños it’s a match made in heaven.
IT’S A PIZZA PARTY!
KITCHEN TABLE #6: THE PIZZA ISSUE
We are SIZZLING AND PIPING HOT
No matter the style you’re loyal to, we’ve got a slice for you!
LIZ CRAIN IS FERMENTED!
Liz Crane and Brett Warnock sit down at the Kitchen Table and talk all things fermentation from Crane’s new cookbook Fermenter.
BEST CAKE EVER
Stop in at Oui Presse’s spectacular pistachio cake feature, or better yet…read about it.
MAGIC FOR BEGINNERS
Want the boldest flavor when it comes to your cheese? Pop open this marinated goat cheese recipe — it tastes like magic!
THE SKULL-SPLITTING BEER LABELS OF ORION LANDAU
Hear from Orion Landau as they talk with Kitchen Table about beer label design, lagers and the best pairings.
CHEESED OFF
Get excited about all things CHEESE in this feature on local hot spot, Cheese Bar!
TOTAL INVENTORY BLOWOUT
How a locally-owned chain of grocery stores slowly implodes.
PIE IN 500 WORDS
AT THE APOGEE OF PUMPKIN SPICE
EGGPLANT IN 500 WORDS
OKRA IN 500 WORDS
HOW WE SHOP FOR FOOD
LOCAL ROCKER
Cartoonist James Kolchalka draws a killer label for a beer called Local Rocker.
KALE SALAD + MISO and PISTACHIOS
Learn How to Make this Delicious Recipe for Kale Salad with Miso and Pistachios.
PAN-ROASTED MUSSELS
Learn how to make Cory Schreiber’s exceptional Wildwood’s Signature Pan-Roasted Mussels, a PNW favorite.