I had a dream: I went to the market and knew everything essential to choosing the best kind of salmon….
Two weeks ago I arrived at the Broadway Farmers Market on Capitol Hill at 1 p.m. A sign at Early…
Two weeks ago I arrived at the Broadway Farmers Market on Capitol Hill at 1 p.m. A sign at Early…
Confession: I like the Syrian-Lebanese inspired Mamnoon’s lunch counter better than I do its full sit-down dinner—the best parts of…
Mutual Fish just feels right: white tile, men in rubber boots, and a hint of brine in the air. Ocean-fresh,…
PFI, or Pacific Food Importers, is a warehouse, with cement floors and old-style shelves. I get giddy when I go…
I am not a vegetarian or a vegan—far from it. So if being an omnivore means I am not a…
Go to Tsukushinbo. Although I can’t believe I’m saying that, because really I want it all to myself. I’ve regularly…
Altura is worth saving up for even if you don’t have someone to treat you, but it is especially well…
Ba Bar serves real food in the wee hours, with a special late-night menu starting at 11:30 p.m. From frog…
Chili’s is not fancy. It used to be a restaurant-cum-mini-mart, and it retains a very practical vibe, but it’s comfortable…
Let’s be honest. Nothing’s better than a good french fry. Well, actually, yes, there is: a good french fry (or…
Off the Rez combines two perfect food-truck foods: tacos and fry bread. For some reason I just can’t see myself…
OK, so, you have to drive to Shoreline, then once you get to Pannonia Smokehouse the guy behind the counter…
In an age that’s all about the celebrity chef, Charles Walpole is a chef all about the food. And the…
Sasatorn Ponguranakit was working three different shifts at Thai restaurants in and around Seattle when she noticed a problem: Her…
Here’s what I know about croissants,” my friend Emily, a former Seattleite who now lives in Paris, recently wrote me,…
In 1954 the world gained The Alice B Tolklas Cookbook, the original source of “pot brownies.” I looked up the…
It’s the season for nettles. Right now, while they are young and tender. In a few weeks they will be…
In our house, despite a lack of small children, the Easter Bunny still makes his annual appearance–only atop the dinner…
This weekend I made a Portuguese themed birthday dinner. The centerpiece was a full filet of salted cod, or Bacalhau,…
