It's time for chicken soup made the way Grandma made it - start with a good-sized chicken. (Look on the bright side - at least we don't have to kill it and then chase its headless body around the yard ...

The minute I laid eyes on Penelope Casas’ latest book, I knew I had to cook from it. The photo on the cover showed some canapes that I just couldn’t live without: thin triangles of Manchego cheese ...

Whisk some egg yolks with a little sugar until they take on a bright, velvety sheen, then drizzle in a little wine. Place the bowl over gently simmering water and keep beating, and in just minutes you ...

Instructions: Whisk together the shallot, sherry vinegar and mustard together in a medium size bowl. Add the oil slowly to the bowl while constantly whisking. Season with salt and freshly cracked ...

Have you mixed a cocktail with fine sherry yet? If not, you are in for a treat. Sherry may seem like a unique cocktail ingredient, but it's history as an integral bottle behind the bar goes back to ...

This subtle yet flavorful pound cake from renowned Berkeley dessert chef Alice Medrich gets its depth from robust olive oil, orange zest and a whole cup of sherry. Medrich recommends using unbleached ...

New ‘gotchas’ that travelers never see coming Seattle arts groups are laying off staff. What do arts lovers lose? Seattle Restaurant Week 2026 sets dates, eateries for spring edition Seattle ...