Heidi Hoffman / The Herald |
Couple shares skills at Pacific Culinary School in Everett
When you’re trying to evaluate a wine, here are three things to consider: Nose: Does the wine have an inviting, beautiful smell? Is it fruity, floral, spicy, earthy? [More]
By Sarah Jackson
Herald Writer | December 9
Sarah Jackson / The Herald |
Squash soup a local delight
Squash, I have heard, is an eat-local mainstay that becomes tiresome quickly for people who eat seasonally. But because I’m new to eating local and because I rarely cook, winter squash is a complete novelty. [More]
By Sarah Jackson
Herald Writer | December 9
How to make steamed bread
While there are undoubtedly some great go-withs for steamed brown bread, most of us connect this treat to that traditional American East Coast Saturday night supper, baked beans and steamed bread. Coddy cakes figure in there sometimes, too,... [More]
By Judyrae Kruse
The Forum | December 9
How to make fresh herbs and lettuce last
We love to use the fresh ingredients available to use at this time of year, but it can be hard to keep herbs and soft lettuces fresh. But not impossible. [More]
December 9
5 gifts you can make at home
Take a page from your grandmother’s playbook and make small Christmas gifts yourself. Not only are homemade gifts less expensive, they also capture the spirit of holiday giving in a way that purchased gifts simply can’t. [More]
December 9
John Bell of Willis Hall Winery: From Boeing to Marysville winery
John Bell, owner of Willis Hall Winery in Marysville, is making an increasingly popular choice for budding entrepreneurs — entering the winemaking business. [More]
By Pat Sisneros and Lynne Munoz
Entrepreneurship | December 9
Consider these 7 feel-good gift ideas
Nobody wants to unwrap a book about dieting, right? But there are lots of lovely presents to give a person who’s looking to eat more healthfully during the coming year. [More]
By Jennifer Larue Huget
The Washington Post | December 8
Around The County
Everett: Goodwill offers free classes in job skills [More]
December 8
 Click here for the online version of Relish, a food magazine distributed with The Herald on the first Wednesday of each month. |
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