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.

07/19/2010 By Surly Gourmand

Article

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 By Jess Thomson

Make like the Chef

Seattle’s Best Restaurant Recipes: Imperial rolls from Monsoon

Recreate Eric Banh’s iconic appetizer at home.

05/25/2010 By Jessica Voelker

Article

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 By Jess Thomson

Excursions

A Weekend Must: Razor Clamming

Dig up dinner at these Washington beaches.

04/16/2010 By Christopher Werner

Cook This

Recipe Spotlight: Spring Pea and Halibut Salad from Fresh Bistro

Picnic (and halibut) season is here. Make this refreshing snack from Chef Dalis Chea.

04/01/2010

Article

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 By Jess Thomson

Article

A Cherry on Top

Mike McSorley, the bar manager at Naga Cocktail Lounge at Chantanee restaurant, shares a recipe for homemade maraschino cherries so you can give your carefully crafted cocktails the garnish they deserve.

03/15/2010 By Jessica Voelker

Cooking Contests

Grilled Cheese All-Stars, Get Ready:

Seattle Cheese Festival’s annual contest is upon us. It’s time to show your city what you really learned in college.

02/25/2010 By Jessica Voelker

Recipes

Recipe Spotlight: Steelhead Diner’s Oyster Po’Boys

A make-it-yourself version of Kevin Davis’s famous New Orleans-style sandwich.

02/24/2010 By Seattle Met Staff

Cooking Tips

Kitchen Counsel

Valentine’s goodies don’t have to be chocolate or cherry, or heart-shaped for that matter.

02/01/2010 By Kaitlin Nunn

Article

Ginger Beer Is the Bomb

Homemade ginger brew makes for delicious cocktails. Seattle bartender Jamie Boudreau shares recipes and tips.

01/25/2010 By Christopher Werner

Cookbook Recs

The Cookbooks of Our Lives

Seattle Met staff serve up the recipe tomes they relish. This week: Betty C’s basics helps keep things balanced in the kitchen.

01/19/2010 By Laura Dannen

Article

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 By Jess Thomson

Article

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 By Jess Thomson

Article

Applewood-Smoked Turkey Breasts

Recipe courtesy Gabriel Claycamp, of the erstwhile Seattle’s Culinary Communion cooking school.

11/23/2009

Pour

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 By Jess Thomson

Article

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 By Jess Thomson

Article

26 Perfect Saturdays

It’s not just you: Everybody’s working for the weekend. Yet when Saturday finally rolls around, it seems as though there’s nothing to do—or too much to do. That’s where we come in. We’ve planned out a year’s worth

10/19/2009 With Steve Wiecking, James Ross Gardner, Jessica Voelker, Christopher Werner, Karen Quinn, Rachel Solomon, Nick Feldman, Kristin Cordova, and Parisa Sadrzadeh By Laura Cassidy

Article

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.

09/22/2009 By Langdon Cook