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Meats of Summer: Burgers, Brats, and BBQ

Burgers and hot dogs we love, a lesson in regional barbecue styles, and a road map for sausage lovers.

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Pookey’s Prime Ribs at the Barbeque Pit

A dude named Pookey is giving Seattle a barbecue culture.

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Food Lovers' Guide

How To Win Friends and Punish Enemies (By Making Bacon)

The Surly Gourmand of surlygourmand.blogspot.com on his recipe for home-cured bacon.

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They’re on Grass

Bill the Butcher’s sustainably raised meats put food fears on the chopping block.

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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.

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Thriller

Ba Culbert’s Belltown restaurant Tilikum Place Café leaves one veteran diner almost speechless.

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Grill of My Dreams

John Howie stakes out a niche at the Bravern for the fourth steak house in Bellevue.

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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.

Doin’ That Squid Jig

An excerpt from Langdon Cook’s new book, Fat of the Land: Adventures of a 21st Century Forager, plus a recipe for Risotto Nero con Calamari.

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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.

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Chicken with Cherry-Wheat Berry Stuffing

Recipe courtesy Kelly Gaddis of Porcella Urban Market

Stalking Up for Winter

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

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Best Burgers

A guide to the 13 yummy, juicy, downright awesome burgers that will change your life—or at least induce a moment of culinary ecstasy. Plus, 26 other bars and restaurants with notable burgers. Included: Video coverage on the latest trend in burgers, cou

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Vietnamese Pork Belly

Recipe courtesy Eric Banh of Monsoon

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RECIPE

Kumquat-glazed Duck Breast

Recipe courtesy Chef Kerry Sear of Art Restaurant and Lounge

Displaying all 16 articles