Take the Wing Luke Museum's Twilight Noodle Slurp Tour, and you'll be tasting treats and hearing some stories behind them.
With three chalkboards chock-full of sandwiches at Delicatus, plus a winery and a variety of dinners at The Kitchen by Delicatus, there's a lot of deliciousness happening on 1st Avenue South in Pioneer Square.
Already the largest festival of its kind in Canada, the this year the event offers an expanded lineup and features top culinary stars, food producers, and restaurants from across North America and beyond.
Got your tickets? Two events feature tasty food benefiting terrific causes.
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.
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...
In the “it’s a tough job, but someone’s got to do it” spirit, I joined a group of my food writing colleagues at the judging table to pick winners in four categories—Ground Lamb, Leg, Shank, and Shoulder—as well as an overall Best in Show winner.
This week, the James Beard Foundation whittled down its list of nominees, announcing finalists for culinary distinction.
For cookbook awards, locals made the list in three categories. In “Baking and Dessert,” Tom Douglas and Shelley Lance are finalists for The Dahlia Bakery Cookbook: Sweetness in…
In this installment of Tabletop Wrestling, Jay Friedman spars with himself about the issue of religion in restaurants.
Religion in Restaurants? I Stay Away.
When I used to fly on Alaska Airlines, I’d always ask for the oppression-free meal. Most flight attendants would nod knowingly,…
Yesterday, Serious Eats posted my report on Cochon 555 in Seattle. An excerpt:
This was true nose-to-tail eating, most prominent in the long-cooking broths with head parts, the ubiquitous use of lardo, the addictive chicharrones, and the appearance of pork in the desserts. Judges sometimes…
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