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!–paging_filter–pEarth Day is April 22–less than a week away! I certainly hope that you’re celebrating the earth all year long in lots of ways. But it’s nice to do a little emextra/em reveling in honor of the big round ball on which we reside. And in my mind the best way to do that extra…

!–paging_filter–pThe devastation in Oso is still a very real thing, and continues to be on the minds of the culinary community here in Seattle./ppNext Tuesday, April 22 (Earth Day), Tom Douglas is hosting an Oso fundraiser with all proceeds benefiting the United Way of Snohomish County, because what restoration and recovery teams really need right…

!–paging_filter–pIt takes a certain personality to talk about sex and puberty with kids and their parents; someone who combines trustworthiness with the ability to remain unflappable in the face of inevitable giggles and awkward moments. Magnolia dad Greg Smallidge has those qualities in abundance, and puts them to good use during Great Conversations’ “For Boys…

!–paging_filter–pEveryone has their own preferred method for making the syrup, but besides the addition of exotic ingredients, the main difference is the time you allow the flowers to steep. I used a href=”http://honest-food.net/2012/04/27/elderflower-cordial-recipe/” target=”_blank”Hank Shaw’s recipe/a as a guide, eschewing the citric acid (two lemons seemed plenty, and anyway, I’d used up my stash of…

!–paging_filter–pLast year, I had an experience familiar to many a lazy mushroom hunter. I hit the snooze button one too many times and when I finally hit the road and sputtered into my favorite spring porcini patch well after sunrise, I was dismayed to find it picked clean. Evidence was all around like a crime…

!–paging_filter–pChefnbsp;Johnnbsp;Howienbsp;(stronga href=”http://www.sportrestaurant.com/” target=”_blank”Sport/a/strong, stronga href=”http://www.seastarrestaurant.com/” target=”_blank”Seastar/a/strong, stronga href=”https://www.johnhowiesteak.com/” target=”_blank”John Howie Steak/a/strong) has another big restaurant coming to the eastside. This time, he’s teaming up with hisnbsp;sommelier-turned-distiller Erik Liedholmnbsp;to opennbsp;Beardslee Alehouse and Wildwood Spirits in Bothell’s Village at Beardslee Crossing complex.nbsp;/ppI sat down with Howie yesterday to get some details on his new place./ppstrongHere are 10…

!–paging_filter–pWashington wine is coming of age in a big way, with a tally of a href=”http://local.seattlemag.com/article/seattle-magazines-eighth-annual-wash…“more than 750 wineries/a, top scorers in the national media, and exciting educational winemaking programs in Seattle and Walla Walla that are bringing young talent to the dynamic and ever-evolving vineyards and wineries in our state. The old guard is…

!–paging_filter–pThe Easter bunny arrives on Sunday, and if you’re like a lot of folks, you haven’t given a second thought about making reservations for brunch. If going out to eat on holidays is your thing, here are some suggestions:/ppstrongAGRODOLCE/strong (709 N. 35thnbsp;St.)br /If an Italian Easter is your cup of tea, Maria Hines has got…

!–paging_filter–pThe tulips are blooming and there’s talk of fresh spring vegetables, which means it must be time to start planning our farmers market visits. To help navigate you through the upcoming openings around town, we present this a href=”http://\/\/seattlemag.com/blog/%5Buser-raw%5D/seattle-farmers-market-cal…” target=”_blank”updated calendar/a of Puget Sound farmers markets on the verge (or at the beginning) of their…