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• Bookshelf
• Botanica Restaurant
• Cooking
• Entertaining
• Grains
• How-To
• Ingredients
• News
• Oils
• Pantry Guides
• Spices
• Staples
• Stocks
• Travel
• Vinaigrettes
• Spring
• Summer
• Fall
• Winter

We love hosting events at Botanica. Check the calendar (and join us!) We love hosting events at Botanica. Check the calendar (and join us!) We love hosting events at Botanica. Check the calendar (and join us!)

Join us and David Tanis for a feast to celebrate his new cookbook, Market Cooking, on Nov. 1 Join us and David Tanis for a feast to celebrate his new cookbook, Market Cooking, on Nov. 1 Join us and David Tanis for a feast to celebrate his new cookbook, Market Cooking, on Nov. 1

Every visit we take to Seattle is packed with flavor, technique and design inspiration, and awesome vegetable-centric dishes. Every visit we take to Seattle is packed with flavor, technique and design inspiration, and awesome vegetable-centric dishes. Every visit we take to Seattle is packed with flavor, technique and design inspiration, and awesome vegetable-centric dishes.

If you've never opened the door in the morning and reached for the greens, get ready. There's a whole world of breakfast salad opportunity out there. If you've never opened the door in the morning and reached for the greens, get ready. There's a whole world of breakfast salad opportunity out there. If you've never opened the door in the morning and reached for the greens, get ready. There's a whole world of breakfast salad opportunity out there.

Save the date! We're hosting a plant-based dinner with two of our favorite women in food. Save the date! We're hosting a plant-based dinner with two of our favorite women in food. Save the date! We're hosting a plant-based dinner with two of our favorite women in food.

We're always on the lookout for people to add to our small-but-mighty team. Come join us! We're always on the lookout for people to add to our small-but-mighty team. Come join us! We're always on the lookout for people to add to our small-but-mighty team. Come join us!

Oh, how we love a Niçoise-ish salad. It's as ideal as a simple-but-wow dinner party centerpiece as it is for a dreamy lunch. Oh, how we love a Niçoise-ish salad. It's as ideal as a simple-but-wow dinner party centerpiece as it is for a dreamy lunch. Oh, how we love a Niçoise-ish salad. It's as ideal as a simple-but-wow dinner party centerpiece as it is for a dreamy lunch.

You've probably noticed we use a lot of pimentón, aka Spanish smoked paprika. Really, A LOT. Here's why (and how you can use it, too). You've probably noticed we use a lot of pimentón, aka Spanish smoked paprika. Really, A LOT. Here's why (and how you can use it, too). You've probably noticed we use a lot of pimentón, aka Spanish smoked paprika. Really, A LOT. Here's why (and how you can use it, too).

Come with us on a wild nut milk adventure, featuring cacao powder, strawberries, coconut and matcha. Come with us on a wild nut milk adventure, featuring cacao powder, strawberries, coconut and matcha. Come with us on a wild nut milk adventure, featuring cacao powder, strawberries, coconut and matcha.

What's Botanica Restaurant going to be like? We're so glad you asked, because we'd love love love to tell you all about it. What's Botanica Restaurant going to be like? We're so glad you asked, because we'd love love love to tell you all about it. What's Botanica Restaurant going to be like? We're so glad you asked, because we'd love love love to tell you all about it.

Our riff on congee involves quinoa, coconut milk and as many toppings as your heart/mouth desires. Our riff on congee involves quinoa, coconut milk and as many toppings as your heart/mouth desires. Our riff on congee involves quinoa, coconut milk and as many toppings as your heart/mouth desires.

If there's one thing that best represents what Botanica is all about, it's our plateau de fruits de terre's multicolored deliciousness. If there's one thing that best represents what Botanica is all about, it's our plateau de fruits de terre's multicolored deliciousness. If there's one thing that best represents what Botanica is all about, it's our plateau de fruits de terre's multicolored deliciousness.

We wouldn't want to live without garlic toast...and we don't want you to, either. It's laughably simple and insanely delicious. We wouldn't want to live without garlic toast...and we don't want you to, either. It's laughably simple and insanely delicious. We wouldn't want to live without garlic toast...and we don't want you to, either. It's laughably simple and insanely delicious.

A maverick, a poet, a man of voracious appetites: Jim Harrison lived to eat and, lucky for us, recorded every last tidbit. A maverick, a poet, a man of voracious appetites: Jim Harrison lived to eat and, lucky for us, recorded every last tidbit. A maverick, a poet, a man of voracious appetites: Jim Harrison lived to eat and, lucky for us, recorded every last tidbit.

We're in the home stretch; help us bring Botanica to life via Kickstarter! The restaurant world is ripe for change, and we're eager to innovate on... We're in the home stretch; help us bring Botanica to life via Kickstarter! The restaurant world is ripe for change, and we're eager to innovate on... We're in the home stretch; help us bring Botanica to life via Kickstarter! The restaurant world is ripe for change, and we're eager to innovate on...