Displaying articles 1 - 20 of 35 in total
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Umami Kushi Serves Up Traditional-Style Yakitori Sauce

When it comes to skewered meats, Seattle yakitori chef Harold Fields (he runs Seattle-based catering company Umami Kushi) sticks to tradition.

  • 06/23/2011
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A Flavor Punch in a Pinch

"…what’s shaking with Seattle’s Secret Stash sea salts."

  • 04/22/2011
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Holey Smokes

Seattle’s never been known for its bagels. But with Capitol Hill’s new Montreal-style bakery Eltana, that just might change.

  • 02/15/2011
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Palm Pielets

Individually sized “hand” pies are suddenly showing up in bakeries all over Seattle. Piper Davis of Grand Central Bakery shares a recipe for roast beef and mashed potato hand pies.

  • 12/13/2010
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Pregame Pig Out

Tips for scoring a culinary touchdown while tailgating from Skillet’s Josh Henderson.

  • 10/11/2010
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You Can't Give It Away

The best zucchini bread recipe in town, courtesy Essential Baking Company.

  • 08/19/2010
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Food Lovers' Guide

Food Lovers’ Guide

Fascinated by the Seattle food world? Welcome to a feast of sumptuous edibles and rising culinary stars.

  • 07/21/2010
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Food Lovers' Guide

Fresh Faces!

The people we find most fascinating in the Seattle food scene right now.

  • 07/20/2010
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Salad Days

A perfect opener for a summer dinner party, Bastille’s green salad is a fresh take on a French classic. Recipe courtesy of chef Shannon Galusha, and combines a variety of fresh greens with a hazelnut vinaigrette for an easy four-step prep.

  • 06/16/2010
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Fried and True

Here’s how to make Monsoon’s crispy imperial rolls—like spring rolls, only deep fried, and thus better.

  • 05/11/2010
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Let Them Eat Brioche

Buttery-sweet brioche is a staple at any boulangerie worth its salt—this recipe from Columbia City Bakery owner Evan Andres is the French classic at its best.

  • 03/16/2010
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Oysters a la NOLA

At Steelhead Diner Kevin Davis pays tribute to Pacific Northwest ingredients by adding what he knows best: New Orleans flair. Here's his recipe for po'boys.

  • 01/13/2010
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What a Crock

Delicious, yes. Inimitable? No way. Here’s a recipe for French onion soup from Bellevue’s new Artisanal Brasserie.

  • 12/14/2009
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Holiday Spirit

Consider these two approaches to making eggnog: the old family recipe that ferments in the garage, and a contemporary recipe from Kathy Casey.

  • 11/17/2009
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Chocolate for Dinner

Main course or dessert: When it comes to chocolate, Seattle’s eating it up. Plus, a recipe for savory chocolate corn tacos with pomegranate-tangerine pulled chicken from Theo Chocolate.

  • 10/19/2009
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Puttin’ Roots Down

Believe it or not, ginger does grown in Washington. Plus, Matthew Dillon of the Corson Building shares a recipe for braised hanging tender with ginger.

  • 08/12/2009
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Gooseberries are in season—find them at Schuh Farms and Grouse Mountain Farm farmers markets stands—and just right for pie, jam, and chutney. Matt Costello of the Inn at Langley shares a recipe for Gooseberry Chutney.

  • 07/14/2009
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A Fruity Twofer

Pluots, recalling textures of a plum and the flesh of an orange, fall in farmers’ favor because their harvest season stretches from mid-June through late October. The products of crossbreeding, pluots come in varieties like Flavor Supreme and Dapple

  • 06/23/2009


Stalking Up for Winter

Wheat produces local berries for cooking all year long. Plus, a recipe for Chicken with Cherry-Wheat Berry Stuffing.

  • 06/05/2009


Nature's Gnarliest

Celery root isn’t pretty, but that doesn’t mean you can’t cook with it. Plus, a recipe for Celery Root Soup.

  • 06/05/2009
Displaying articles 1 - 20 of 35 in total