Some day, you may find yourself on a beautiful farm, in a wide open field with 500 others and 20 chefs, and more cooked meat than you can possibly eat. And you may ask yourself, “How did I get here?”, the answer is Tamara Murphy. more ›

The connoisseurs' way to cook sausage is to brown, then steam it, but it's summer, and we want to be outside. So we grilled some of Uli's sausage creations, which you can purchase at his stand at Pike Place Market, get delivered, or buy at select local markets. more ›

It's warm, we have a new (portable!) grill, asparagus is in season--this is a no-brainer. We've been eating grilled asparagus three days out of four for the past week. Sorry if you've had to stand next to us at a urinal. more ›