About Jess Thomson

Jess Thomson is a Seattle-based freelance writer and cookbook author. Her work has appeared in various publications, including SunsetEdible Seattle, and Food & Wine. She's the winner of the 2012 MFK Fisher Award for Excellence in Culinary Writing, and also the voice behind the food blog Hogwash. Her third cookbook, Dishing Up Washington, will be released in November 2012.

Graham

Cooking with Scrambled Legs

Having a kid who lacks the strength to stand at the kitchen counter beside her turned Jess Thomson’s world upside down. Here’s how she’s returning her family’s life to right side up.

Pile of Doughnuts Recipe

Tales from a Doughnut Queen

Is too much of a good thing really wonderful? We asked doughnut diva Jess Thomson, who just wrote a cookbook on the topic. Here’s what she says.

Doughnut Bread Pudding

Doughnut Pudding

When life hands you too many doughnuts—yes, it’s possible—just make pudding. An easy-to-rationalize, drop-to-your-knees-it’s-that-good, doughnut pudding.

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Saffron Threads

Saffron: Spendy Threads

While saffron picking in Washington state, Jess Thomson learns a thing or three about crocuses, back-breaking work, and la rosa de saffron.

Bread Slice

A Glutton for Gluten

What happens when food writer Jess Thomson is faced with a future without gluten? A weekend of unbridled break-up sex.

Baby Boy A

Baby Boy A

Food writer Jess Thomson describes her ordeal when her son was born 2 months early and unable to eat. The healing process was not unlike modern feed lots.

Cherries in a Circle

Slim Pickin’

Writer Jess Thomson, a cherry-picking virgin, gets her chance but comes ill-equipped, faces tough famers, and returns home with no more than a handful.

Bucatini with Nettle-Pecan Pesto Recipe

Bucatini with Nettle-Pecan Pesto

Making nettle-pecan pesto can be tricky, mostly because nettles tend to bite back. But handle it the way we tell you and you’ll have no regrets.

Waiterly Conduct

Waiterly Conduct

Food writer and humorist Jess Thomson recounts her hilarious and daunting visit to the mecca of molecular gastronomy in the States: Grant Achatz’s Alinea.

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