Here's your chance to pick up a book and go to a museum to satisfy your appetite for information about Seattle's food scene.
I had good equipment and a good sense of what kind of coffee I like. But how to describe it? Stumped, I went to Stumptown, and then explored other coffee places around the continent.
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…
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