ice cream

9:17 pm
Tue December 11, 2012

Mushroom Ice Cream, Anyone? Chefs Turning To Veggies For Dessert

A cup of pumpkin ice cream with chunks of frozen candy cap mushrooms. The candy cap variety is said to have the fragrance of maple syrup.
Jeff Moreau

Originally published on Fri December 7, 2012 10:56 am

Chefs at some of the most cutting edge restaurants in the country are incorporating vegetables into their desserts in ways that, at first glance, might not seem very dessert-y.

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Food for Thought
4:30 am
Wed March 7, 2012

If only Thin Mints cookies actually made you thin

My box didn't last too long. For the latest garlic cam shots take a look at the next picture.
Dick Stein

This Monday, March 12th, in honor the 100th anniversary of the Girl Scouts and the 95th anniversary of Girl Scout cookies, I will eat an entire carton of Thin Mints. Sure, I could do more. I could eat two cartons.

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Food for Thought
4:30 am
Wed January 4, 2012

Sardines and ice cream are the new surf n' turf

The sweetness and mouth-feel of artisanal ice cream paired with the umami of locally sourced (Ballard) sardines packed into individually hand-forged cans.
Dick Stein KPLU

While less adventurous eaters may turn up (or even hold) their noses, local foodistas have made the dairy/dussumeria pairing the hottest trend since Korean taco trucks.  

But not just any sardine and not just any ice cream will do.

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