"seattle times" news and stories

These days, just about every organization has a fundraising event centered around food, but it all started with the Pancake Breakfast. The Seattle Times offers four recipes: Swedish Pancakes, Dutch Pancakes, Buttermilk Pancakes, and Blueberry Pancakes.

Two books are under review this week. A recipe for Slow-roasted Martini Shortribs comes from Kathy Casey's Northwest Table, and a quick review of Barbara Fairchild's behemoth The Bon Appetit Cookbook.

At the farmers' markets, broccoli rabe (rapini) is coming into season, and you can make a Rapini Frittata with Mozzarella.

You probably don't think much about what you use to peel your vegetables, but the Seattle Times puts vegetable peelers to the test, taking into account the lumps and bumps of different vegetabless surfaces. The recipes are for fruits and vegetables that will put your peeler to use: Fall Galette, Winter Mash, Seedy Potatoes, and Roasted Carrots with Citrus.

We've already mentioned that resaurants are pulling spinach from their menus, but the Times also answers some questions from readers about E.coli and other leafy greens.

With Rosh Hashana starting at sundown on Friday, the staff digs into their archives and offers a recipe for a honey confection caled Teyglakh.

In drinks, the Wine Adviser could rattle off names of Washington Wineries for Merlot, but the one that sets the standard is Abeja Winery. Fremont Oktoberfest kicks off this weekend, offering over 70 microbrews on tap.

Think walking the fair grounds for five hours is enough to burn off that funnel cake? Maybe. If a funnel cake is the only thing you eat. See just how many calories all those deliciously deep-fried fair foods have, and how many calories you're really burning by strolling from food stand to food stand.

Gravenstein apples are at their peak at the farmers' markets, and Pork Cutlets with Apple Dijon Sauce are a good way to use them.

If you've got a glut from your garden, start preserving, or share with your neighbors.

Autumn brings on the new releases from boutique wineries around Washington. And if you went away for summer vacation and want to bring some wine back, here are a few good tips for shipping wine.

We're a little late this week with the roundup of the nation's newspaper food and dining sections, but better late then never, especially when the Seattle Times is featuring huckleberries. The recipes this week are: Apple Huckleberry Pie with Spiced Crust, Pan-Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce, Huckleberry Compote, Kirsten's Favorite Rosemary Roasted Sweet Potatoes with Huckleberries, and Huckleberry'cello (like limoncello, but with huckleberries). While you're in the kitchen, make a Focaccia with Grapes and Gorgonzola, and take note of tips for making a good home-style paella.

Out and about, there's the Puyallup Fair, events at the Pike's Place Market, and if you ever find yourself in Portland, Oregon, Walking Tour of Portland offers one called Epicurean Excursions. It's a good way to get a feel for the city. The article also offers resources for other types of foodie tours of Portland, as well as in other cities.

In wine, the real winemaker might not be on the label, and the Wine Adviser wants Chardonnay's fruit to stand on its own.

On the way to the beach, restaurant critic Nancy Leson makes a pit stop at Ranch House BBQ, notes that Bambino's East Coast Pizzeria will be another addition to the Seattle-as-pizzatown sweepstakes, and praises the fancy cocktails at Stix Billiards & Brewhouse.

They may be hurting in Genoa, Italy, but Seattle gardens and markets are bursting with basil. Recipes are for: Recipe: Fillet of Beef with Pesto, Recipe: Tomato and Pesto Farrotto, Recipe: Pesto Sauce, Recipe: Garden Vegetable Soup with Pesto, and Recipe: Tomato Soup with Pesto.

Since it's still hot outside, throw together a "fool" for dessert: Recipe: Berry Ginger Fool and Recipe: Bittersweet Chocolate Fool with Mocha Affogato.

Borrowing from Europe, dining at a communal table is gaining popularity with restaurateurs, but how do the customers feel?