The Hungry Dog's Food Magazine

By Jason Price - Seattle | Stories about food, farming and eating locally in Seattle and the Pacific Northwest by Jason Price of TheHungryDogBlog.com

Fundamental Coffee's Summer Solstice Blend Release

Scott McMartin founded Fundamental Coffee Co. in Seattle after a career at Starbucks. His goal - to bring the art of the blend back to small scale …

Farm Babe: Nitrites and nitrates -- should we worry about them in meat?

I’m a bit of an accidental science geek thanks to my fascination with agriculture, which lately made me question food additives. Food labels can be …

Dry Curing Meats at Home

Learn How<p>Follow me on Instagram and get the "Home Charcuterie Manual" here to learn how to cure practically anything!<p>Home Master<p>Follow simple steps …

Meat

Eric Rivera - An Open Book

Eric Rivera is one of the most energetic, focused and creative chefs on the Seattle restaurant scene. Read about how he went from food blogger to the …

Seattle

Foraging for Spring Porcini in the Sierra Nevada

I spotted it. A swirl of pine duff that looked like a hurricane seen from space. In a flash I dropped to my knees to investigate. I looked around, …

Nature

Beef Slaughter on the Olympic Peninsula

This is a story about witnessing a beef slaughter - a visceral experience not for everyone but is truly essential to understanding where your food …

Pacific Northwest

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

I've been using and writing about the reverse sear—the technique of slow-cooking a steak or roast before finishing it off with a hot sear—for well over a decade now, but I've never written a definitive guide for using it on steaks. It's a really remarkable method, and if you're looking for a steak …

Steak

Pork, Salt, Air, and Time: The Long Road to Prosciutto di Parma

The curing cellar at Pio Tosini unfolds in more directions than the eye can see. Salted hams hang on floor-to-ceiling racks in long corridors, each a mirror image of the next. It's vast and eerily still, but undeniably alive; I feel as though I've been swept into a current of silent, invisible …

How I Taught Americans to Love Tongue, Tripe, and Beef Heart

I grew up spending summers in Quito with my dad’s family. Every June, I dreaded missing out on fun at the beach with my friends in Los Angeles. But by the time September came around, I’d be devastated to leave our boisterous Ecuadorian household, too. Not until I started cooking did I realize how …

Meat

Javelina Stew

A recipe for Yucatan-style javelina stew, with lots of fresh vegetables and plantains. This recipe works fine with pork, wild pig or turkey, too.The …

Recipes

Trust us, you don’t want a reservation at L.A’s hottest new restaurant

I am as guilty of culinary speed-dating as anyone: When I come to L.A. these days, a friend scours the food sites, curates a shortlist of the best new restaurants, and off we go. Forget the antiquated notion of being a regular. Even a single return visit seems as passé as an iPhone with an earbud …

Restaurants

How to Make Bratwurst

Bratwurst is the king of all sausage in my book. Meaty, sweet, and perfect for any season. This recipe will give you the basis to make your own …

Platt: How Food Blogs Redefined Dining Forever

For those of us who fritter away our days (and nights) dreaming up catchy top-ten listicles, posting images of our cocktails and half-eaten desserts …

Restaurants

How to Make Ciccioli

Ciccioli is the Italian cousin to the French rillette - a beautiful concoction primarily made of pork shoulder braised in lard. It's relatively …

Pork

Jack's Famous Pecan Pie Recipe | Jack's BBQ

<b>Jack’s Famous Pecan Pie Recipe</b><p>While Central Texas BBQ is the main event at Jack’s BBQ, we also have been touted by many as having the best Pecan Pie …

Baking

The Best Paring Knives

After a chef's knife, a paring knife is the type I reach for most. I use paring knives more often than bread knives, filleting and butchering knives, utility knives, slicers, and cleavers. That said, compared to a chef's knife, I don't use a paring knife all that often, and when I do, it tends to …

Hiring trained homeless people as cooks can be a major payoff for the food industry

Too many cooks in the kitchen? Right now New York City and several other cities nationwide are going through the opposite problem.<p>But the dearth of …

Seafood Fraud: The Turning Tides of an Industry Epidemic

<b>Editor's Note:</b> Larry Olmsted is the author of the <i>New York Times</i> best seller <i>Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It</i>, released in July 2016. He has spent the past four years researching fraudulence in food and labeling, a journey that has taken him to …

The Truth Behind Costco’s $5 Rotisserie Chicken

We can always count on Dr. Oz to expose the truth about our favorite foods. He recently investigated the hidden ingredients in rotisserie chicken, and now we finally know why it's <i>so</i> addictive. He teamed up with award-winning writer Mark Schatzker to figure out why Americans can't get enough of the …

Chicken Recipes

Cured in the U.S.A.: The Time for American-Made Charcuterie is Now

You walk into a small butcher shop and are instantly paralyzed by a legion of glorious cured meats. Sopressata and speck hanging from the ceiling on bits of twine, mountains of mortadella and chorizo basking in the heavenly glow of the deli case. You have to be in Italy, right? Maybe France? But …

Salt Lake City