Dishing Up Washington: 150 Recipes That Capture Authentic Regional Flavors [Paperback]

From Pacific salmon and Dungeness crab to wild mushrooms, cherries, apples, saffron, and much more, the Evergreen State’s diverse food traditions shine in this guide to Washington’s cuisine. Diverse recipes include Roasted Sockeye with Warm Orange and Olive Salad, Yukon Gold Potato Pizza, and Dark Chocolate Cake with Figs, Fennel, and Pistachios. You’ll also find inspiring profiles of Washington’s local food producers. With abundant seafood, fertile farmland, and award-winning vineyards, Washington has the ingredients for a deliciously varied culinary experience.

Jess Thomson is a food writer based in Seattle. Her work regularly appears inSunset, Seattle Metropolitan, andEdible Seattle.She is a regular guest on Seattle’s NPR station, KUOW.

Foreword by Ethan Stowell

Introduction

1 Starters

2 Soups

3 Salads

4 Sides

5 Meatless Mains

6 Poultry

7 Pork

8 Red Meats & Game

9 Fish & Shellfish

10 Endings

11 Breakfast & Brunch

12 Snacks, Drinks & Put-Ups

Recipe Contributors and Suppliers

A Menu for Every Occasion

Index

Savor the outstanding flavors of Washington with recipes that celebrate the abundant seafood, fertile farmland, and world-class chefs and winemakers that make the state a culinary star. From freshly caught fish to wild mushrooms and just-off-the-tree orchard fruits, vibrant local ingredients elevate dishes such as Grilled Salmon with Spring Garden Saag, Warm Foraged Mushroom Salad, and Summer Cherry Goat's Milk Frozen Yogurt to new heights. Open a bottle of local wine, choose a recipe (perhaps one from a favorite chef!), and serve up Washington's bounty.