Recipes, Food & Wine Suggestions from Seattle Post-Intelligencer


	Rebekah Denn
	I've eaten wild salmon prepared about 100 different ways, but I'm still hungry to experiment with more. No get-together has ever felt right to me without something good to nibble, and my best conversations have always taken place over coffee and cake, but my time as the P-I's restaurant critic gave me a broad perspective on great cooking. As the paper's food writer, I'm here to bring you the ingredients, the people, the perspective, and the recipes of our region. Write me if you know something good we should be sniffing out. Blog: Devouring sEATtle · Now, Bake These Macaroons · Meeting Mario Batali (Where Does He Eat?) Subscribe e-mail

	Ann Lovejoy
	The Green Kitchen: Menu fits an unsettled spring More columns

	WINE / Richard Kinssies
	· 2004 Arnoux & Fils Crozes-Hermitage ($15) · 2004 Il Volano Tuscan Red ($15) · 2004 Masi Campofiorin ($15) Previous picks


	Andrew Schneider
	Andrew Schneider writes about food safety and other public health issues. His stories run the gamut from investigations of corporate and government coverups of toxic perils, to stories about gutsy federal , medical and industry workers doing what's right, to what makes the shrimp in your refrigerator glow at night and why white truffles might be worth $4,000 a pound. Blog: Secret Ingredients · It's difficult to know if corporate honesty exists in the world of labeling where food came from and what's in it. · Food groups warned that imported seafood labeled "organic," could be loaded with antibiotics and parasiticides. Subscribe e-mail

Drink Up: Watermelon Lemonade

TUESDAY, MAY 13, 2008
Drink Up: Sparkling Ginger Lemonade

Cook It: Pasta with Sugar Snap Peas, Asparagus, Ricoota & Brown Butter

MONDAY, MAY 12, 2008
Author warns about seafood industry
Taras Grescoe provided an alarming wake-up call on the pollution and environmental horrors caused by our hunger for fish in his new book "Bottomfeeder: How To Eat Ethically in a World of Vanishing Seafood."

Drink Up: Maritime Pacific Imperial Pale Ale

Coconut Lime Shrimp

SATURDAY, MAY 10, 2008
What Are You Drinking?

Stay In CD: Craig David

How To: Create flower beds
CREATE FLOWER BOWS

Stay In Dinner: CRAB AND LOBSTER BURGER

FRIDAY, MAY 9, 2008
Cook It: Moroccan-Style Chicken Breasts

Drink Up: Pink Drink

THURSDAY, MAY 8, 2008
Drink Up: Lemonade Float

Cook It: Creamy Tomato and Summer Herb Soup

WEDNESDAY, MAY 7, 2008
The Money Squeeze: Centsable meals
As food prices continue to rise, we're back with even more tips and recipes on how to eat well without breaking the bank.

On Food: China memoir travels far beyond the dining room
Think you appreciate Chinese food? Read cookbook author Fuchsia Dunlop's new memoir for fresh insights into the tastes and textures and even mindset of those eating authentic dishes.

Ask The Splendid Table: Let the broth do the cooking
A reader writes: "Have you a recipe for scallops that I can do ahead without overcooking them? Bay scallops are looking good, so this would be a help."

The Green Kitchen: Spring is fickle; rhubarb isn't
Ann Lovejoy: Rhubarb recipes, including Spunky Rhubarb Pie, Poached Salmon With Chipotle Rhubarb Sauce, and Warm Chicken Salad With Hot Rhubarb Dressing.

On Wine: Top wines to sip with oysters
Richard Kinssies: Wine columnist Richard Kinssies reports on the winners of this year's Pacific Coast Oyster Wine Competition, selecting the best wines to sip with raw oysters.

Vessel bartender departs
High-profile bartender Jamie Boudreau, who helped make Vessel famous, departed Thursday and says on his blog that he's looking for work.

Cook It: Spiced Beef Skirt Steak

Drink Up: Vanilla Bean Lemonade

TUESDAY, MAY 6, 2008
Meet Mario Batali at Salumi
Mario Batali will be in Seattle Tuesday to sign copies of his new book, "Italian Grill," from 1:15 to 2:15 p.m. at Salumi, 309 Third Ave. S., for the first 100 people to buy it there.

Drink Up: Coin Toss

Cook It: Half-Hour Chicken Gumbo

MONDAY, MAY 5, 2008
Drink Up: Reposado Ginger Collins

Cook It: Easy Beef Stir-Fry

How To ... Eat good midnight munchies

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