The eggs come from “girls” gone wild: hens from Vital’s 50+ farms around the country that are released from their coops each morning to run free on 108 square feet of pasture per bird. With rich-colored yolks, they look great. And the taste?
Got your tickets? Two events feature tasty food benefiting terrific causes.
Seattle pizza lovers can now find unique pleasure at Patxi’s: Start the meal with one type of pizza and end with another. Plus—something to do with the crust.
Seattle’s soba maker starts making ramen. And sets the bar high in the process.
A try at two of Bon Appétit’s “Best New Restaurants in America 2014″ leaves a flavorful but frustrated feeling in my mouth.
Each year, I return home to remarks of “Why isn’t Seattle home to a festival like this?” Here’s a photo-heavy look at what we’re missing.
With the kitchen pumping out baskets of xiao long bao, there are inevitable comparisons to Din Tai Fung. So what’s the verdict on quality?
I’ve obviously exhibited a lot of enthusiasm lately for hot oil-seared biang-biang noodles. They’re addictively delicious! So, I’ve wondered, why not make them myself? Here’s the start of the journey…
Following my recent trip to Fukuoka, Japan’s home of tonkotsu ramen, I was especially interested in trying three brand new places close to Seattle. All feature Japanese chefs putting their spins on porky noodle soup, with one standing out above the others.
QQ is another place for hot oil seared biang biang noodles. So…how do QQ’s noodles compare to Biang’s?