Superpowers and Sickness: How Being Pregnant Changed How I Think About Food
If you'd asked me about the upsides of pregnancy as I dry-heaved daily on the walk to the bus stop, I might have looked at you funny, but now (I'm about to have my second child) I've realized how much I enjoy the changes pregnancy makes in the way I think about food.
This "Little Ass" is the Unsung Queen of Italian Meats
Prosciutto di Parma may be one of Italy's most iconic foods, but truth be told, I’m more partial to its smaller, uglier, and yes, better-tasting stepsibling. You may not have heard of Culatello di Zibello, but that’s not the ham’s fault; it’s just that this undersized and sweeter ham doesn’t travel as well as its big, bone-in relative.
My Summer Job: Slinging Pizza and Palabras in Mexico
I spent the second half of the summer I was 19 working in a pizza shop in Mexico to learn Spanish, and I was terrible at it (both speaking Spanish and selling pizza). The restaurant belonged to Juan, a one-time exchange student who lived at my family's house as a young man back when I was in kindergarten. After years splitting my time between training as a high-level athlete and working as a summer camp counselor, I decided to try something new — and, hopefully, escape my college's required 7 a.m. classes for beginning language learners.
The Rising Trend of All-Day Cafes Comes of Age in Seattle
Seattle's most famous beverage brand, Starbucks, rose to fame curating the "third place." But the coffee shop as a second home or office has fallen to the wayside with the arrival of the latest trend in restaurants: the all-day cafe.
How To Navigate Jerusalem's Massive Machane Yehuda Market
There are over 250 vendors and restaurants at the shuk; here's how to hunt sour cherries while scarfing down mammoth cheese breads
Make Restaurant Quality Pajeon at Home
If you’ve eaten Korean food, you’ve likely already fallen in love with jeon. The lacy-edged savory pancakes hit the table at all types of Korean restaurants, cold and chopped as banchan (side dish), sizzling-hot as appetizer, or alongside a spirited beverage as anju—drinking snacks. A mix of crunchy outside, slightly chewy inside and the endless options of fillings—commonly seafood or green onion—please crowds and soak up alcohol. But unlike so many delicious foods that are common in restaurants, there’s an easy shortcut to getting restaurant-worthy jeon at home: buchimgaru, or pancake mix.
How Many of the World's Great Yogurts Do You Know
The word yogurt comes from Turkish, but the food is near universal and—according to some researchers—partially responsible for converting Stone Age societies into the first urban civilizations. As cities spread around the world, so, too, did yogurt, turning up all over Asia, Africa, Europe, and eventually the Americas. A tasty, nutritious snack and advancer of society? Basically the perfect food, if you ask me.
Why You Need To Eat Pink Scallops Right Now
Salmon, halibut, and oysters loom large as the stars of Seattle’s famous seafood-focused cuisine, but now Seattle’s prodigal bivalve returns from the past to claim its rightful place in the group: the singing scallop. Up to 3 inches across, striated with rose tones that give it its other common name -- pink scallop -- the shellfish once shined from the ice at Pike Place Market and headlined local menus. Then, 20 years ago, it vanished. And it will again (at least temporarily) when summer arrives, bringing with it warm temperatures and the accompanying dangers they pose to the scallops.
Why Americans Are So Obsessed With Ranch Dressing
Ranch dressing is as American as playing football with your hands, talking about temperatures in Fahrenheit, and going broke paying for college. Hell, if you leave the country and see something ranch-flavored abroad, it’s often called “Cool American." Born just a few decades ago on a literal ranch and still not understood by the rest of the world, the white stuff started out as an obscure salad dressing and is now practically a way of life.
What Does It Take to Be Seattle's Best Banh Mi?
Asking a Seattleite where to find the best banh mi (Vietnamese sandwich) is akin to questioning a New Yorker on their favorite spot for a slice: Once the food reaches a certain level, it's often a question of style, price, and proximity. But in a city where the affordable, flavorful sandwich can be found in hundreds of permutations at dozens of restaurants, which place truly serves the best banh mi? And equally important, what makes it so good?
Washington-Made Perry Could be Your New Go-To Summer Drink
Lightly sparkling and faintly fruity, the traditional European drink known as perry has found an ideal production climate and a craft-beverage-loving population in the Pacific Northwest. The surge of enthusiasm for the Old World fermented pear beverage began with cider makers who were looking for new ways to use fruit, and continues to grow as drinkers fall in love with perry’s clean crispness, which nestles somewhere between Champagne and apple cider.
Damn Right: I Do Make a Living Writing About Food
As a freelance food writer, when I saw Dianne end her post positing that, perhaps, food writers are their own worst enemy when it comes to demanding good pay, I knew she was right. But it’s a deeper problem than that. Not only did her piece on how there’s no money in food writing not match my experience, but in a way, it hurts our industry. The more we normalize low wages, the more we sink our own ships.
Stealing Seattle’s Secret Beaches Back From the Elite
The city’s richest residents try to block off the shoreline behind their private estates. Locals will show you the joys of claiming the ice-cold water as our own.
Could Brenner Brothers Bakery See Another Day?
Adam Brenner blames himself for the demise of his family’s bakery. From 1905, when Adam’s grandfather Abe arrived in Seattle, to 1996, the Brenners had baked bread for the Jewish community — and much of the city. “If I chose the bakery instead of rock and roll,” Adam says, “it would have continued.” This is the story of his attempt to bring it back.
How Delta Air Lines Made Biscoff So Popular
The obscure Belgian cookie took its first steps stateside in the mid-'80s, but that wouldn't have happened without Delta Air Lines. The company was the first to popularize the cookie and now hands out almost 80 million packages of the buttery, crumbly, warmly spiced cookies each year. Over the past 30 or so years, the shortcrust cookies have been served as the on-board snack of many domestic airlines and a few international carriers. Biscoff is now also available all over the country in grocery stores and as "cookie butter," a magical spread made from the cookies.
What Happens When a Local Restaurant Goes Viral?
For a little Vietnamese pho shop in Seattle, home to a three-liter noodle bowl, popularity was a boon and a headache.
The Slow and Sad Death of Seattle's Iconic Teriyaki Scene - Thrillist
The slow death of teriyaki in Seattle
Teriyaki, the dish that the New York Times called Seattle’s version of the Chicago dog, is fading from the collective food brain of the city. What happened?...
Here’s What to Do with That Leftover Matzoh
We’ve all stared down those remaining boxes of matzoh at the end of Passover, wondering how not to waste them without eating another bite. Tom Kramer and Brandy Grobart came up with an innovative solution: turn the leftover matzoh into beer. The partners in Ambacht Brewing, a small brewery in Hillsboro, Oregon, make their Matzobraü once a year, using up all their — and much of Portland’s — extra matzoh in the process.
The Best Street Food for Breakfast in Mexico City
Mexico City’s famed street food scene wakes up early: by 7 in the morning, many vendors will have the skillet warmed and the coffee ready. As the city’s 20-some million people make their way to work each morning, they stop at the stands that line the streets. Metal carts circle subway entrances like vultures over carnage, older women pat out blue corn treats from low stools on quiet corners, and young men man sizzling griddles.
Eat Like You’re Rich in Mexico City
From curbside eats to 11-course tasting menus for about $75, the one thing that remains consistent about eating at every level in Mexico City is that it’s easy to get your money’s worth. The bustling metropolis—one of the world’s biggest—provides creative chefs with any ingredients they might dream up and the chefs themselves often train under the world’s best in Spain—the current hotbed of culinary innovations. Combined with a long culinary history dating back to pre-Hispanic days, these chefs bring unique, incredible, and eminently affordable feasts to the table.
Seattle's 45 Best Global Dishes
Clearly, a whole country’s worth of cuisine can’t be boiled down to a single dish, any more than we can cover a world’s worth of food in 16 pages, so we’ve made some judgment calls and in doing so, had to overlook a few countries (sorry, western Europe). But we’ve pulled together some 50 recommended dishes from 35 countries, from restaurants located in a dozen neighborhoods in and around the Seattle area. So, you’ve got a pretty good place to start. There has perhaps never been a more important time to break bread—and cultural barriers—around the table.
Millenial Parenting: Piece of Work
The gig economy allows for more time with kiddos—as long as you can keep it all together. (Second essay down)
In East Jerusalem and West Jerusalem, Food Brings Us Together
Two meals, so different yet so much the same
Where to Eat Food from the “Banned Countries” in Seattle
The immigrants who come to Seattle bring the foods of their home country: their comfort foods, their proud feasts, their everyday dinners. Some of them open restaurants and are so kind as to share those feasts with the rest of us, to give fellow Seattleites a glimpse at a faraway place, a chance to travel through the food on their plate, perhaps even a chance to ask the chef or owner about where they come from.
Don't Be Ashamed of Your Morning Diet Coke Habit
For some people, just the smell of freshly-brewing coffee acts as alarm clock, but I begin to stir at the sound of the click-hiss of a can of Diet Coke opening. Cool and sharp, it awakens me with its flavor and fizz, perking up my morning with its effervescence. I guzzle it, savoring the muted tang of artificial sweeteners, relishing the spiky carbonation still popping in my belly. Then I sit back, feeling almost instantly full. This is why Diet Coke belongs on breakfast menus and should be enjoyed without shame or commentary from anyone else.
Best of Jewish Seattle
Technically, there’s no such thing as a “Jewish neighborhood” in greater Seattle. Yet the region has developed some Jewish hot spots — both intentionally formed and organically grown. And chances are if you’re moving here and looking for community, you might start to look in one of these five places.
Karaoke with a Side of Fried Chicken
Taylor Swift never sounded better than when my friend Amanda sang "Shake It Off" with a microphone in one hand and a fork stabbed through a half-eaten nubbin of Korean fried chicken in the other. Partial credit goes to Amanda's amazing voice, but it was also the incredible setup at Stars in the Sky that made this happen. The Edmonds Korean restaurant lets you crunch chicken to the sound of your own crooning in its private karaoke rooms.
Mexico’s Famous Floating Gardens Return to Their Agricultural Roots
One of the capital city’s iconic tourist sites doubles as an experiment in urban farming.
Seattle's New Favorite Place to Drink: In the Bookstore - The Stranger
New bars spring up in Seattle like weeds in sidewalk cracks: anywhere, everywhere, and in droves. Recently, though, there's a new trend where people can find their favorite beverage in a place that speaks directly to the need for coziness, companionship, and intellectual fodder through the dark and damp Seattle winter: bars in bookstores.
Discovering Vancouver - Seattle's Child
A romp through Seattle's neighbor to the north--with kids in tow.
In Praise of a Turkey-free Thanksgiving - Serious Eats
Why would I want to eat a dried-out, chewy bird when I can let the juices flow freely out of a striking centerpiece like prime rib or leg of lamb? Because turkey, no matter what you pile on top of it, no matter how good a cook you are, is just never as good as steak.
You Can't 'Open' a Dive Bar - CityLab
Hole-in-the-wall spots need time to evolve. Dive bars are the antithesis of change. Regular customers expect the same person to serve them the same drink, and that it will taste the same, the bar will smell the same, and that nothing will ever surprise them there. But whether it’s ritual, habit, or comfort, dive bars are the opposite of trendy, and the opening of a new bar is the opposite of everything for which the dive bar genre stands...
How Not to Be a Restaurant Racist - CityLab
For starters, don't call it “ethnic” food
I love food. You love food. But we might not love the same food, and that’s okay. What’s unacceptable is spinning personal preference into blanket statements—attaching the attributes of right or wrong, or inherent value—about food, or worse, the people cooking it...
To Know a Town, Know Its Fish Market - Pacific Standard
A tour through my favorite fish markets in the world
Bobby was the first person I met in Korea. He sold flounder and baby octopus at the fish market. In Dubai, my first acquaintance was the immigrant cook who made me a breakfast of South Indian fish curry. If you want to understand daily life in an alien place — to meet the people who give a city its rhythms — go straight to the fish market...
The Essential Tools to Eat Like a Local in China - Saveur
The tools, strategies, and reads for everything you want to eat
Eating in China when you don't speak a Chinese language is not hard: Hotels provide astonishing multi-cultural buffets every morning for breakfast, and tourist-packed restaurants in city centers offer menus with pictures and fractured English. But breaking through the language barrier to find the location, order the right dish, and then pay for your food—that’s more difficult...
Kebabs and Comfort: Soldiers Find Solace in Seattle's Afghan Food Scene - Thrillist
Afghan food welcomes soldiers home in seattle
Recently a lot of customers at Kabul Afghan Restaurant have served in the US military in Afghanistan. Back home, they now come to the restaurant looking for tastes of the memorable food they indulged in during their tours of duty -- a trend happening at Afghan restaurants in Seattle, as well as the rest of the country...
What Goes Into Making Israel's Top Bowl of Hummus - Saveur
A profile of Felix Rozental
At 10 on Sunday morning, the chickpeas in a giant pot on chef Felix Rozental’s counter have already been soaking for close to 12 hours. Rozental is on his own today, so he is chopping the parsley that tops the hummus, or as it’s called here at Han Manuli, msabaha...
Necessity-is-the-Mother-of-Invention Sauce - Lucky Peach
The mother sauce of a working mother
I was well into my twenties before I realized I didn’t hate pasta sauce—I just needed to try a version that didn’t come from a jar. Dried spaghetti and jarred sauce easily expanded dinner for five to dinner for fifteen...
100 Best Places to Live in the USA | U.S. News & World Report - US News
Why Seattle is the 7th best place to live in the country
To answer the question on many people's mind: "No, it doesn't rain all the time." The natural beauty of the city – it's surrounded by both mountains and water on two sides – is one of the biggest draws for residents...
The Stingless Bees of the Yucatán - Lucky Peach
An afternoon with one of the few Mayan beekeepers left
We were visiting a beekeeper in the rural Yucatán. The only condition, my host told me, was that I couldn’t track where we were going via GPS...
Seattle's Other Coffee Culture - The Stranger
In Ethiopian coffee ceremonies, beans are the medium for building community
Martha Ayele sits on a low stool in her Pinehurst restaurant, Jebena Cafe to roast green coffee beans over a portable electric stove...
Hunger Pains - Pregnancy & Newborn Magazine
When eating is your job, there’s no calling in sick because of baby
My iron stomach, bottomless pit of an appetite and endless enthusiasm for anything edible made my enviable gig as a food writer easy. I would eat anything and everything and lots of it … until one day I couldn’t...
Why Aren’t People Eating Washington’s Giant Crawfish? - Munchies
Why aren't people eating Washington giant crawfish
The chilly rivers and blue lakes of the seafood-centric Pacific Northwest are brimming with small creatures that some chefs describe as “lobsterettes”—and the few fisherman selling them can’t catch enough. But somehow even the most shellfish-savvy Seattleites aren’t aware that this local species, called signal crawfish, even exist...
The Last Jews of Pike Place - Forward
The Last Jews of Pike Place Market in Seattle
The stamp of Sephardic Jews on Seattle is strong, from Benaroya Hall, where the Seattle Symphony plays, to the real estate holdings of the Alhadeff family, best known for the now-closed Longacres race track. But the ink of Sephardic influence is fading from Pike Place Market...
Drink the Excellent Tea From the Sri Lankan Estate - Saveur
A free visit to these hill country fields is a chance to taste the best of the island's celebrated tea
Sri Lanka, a small island off the southern tip of India, shimmers with natural beauty. Sandy beaches stretch forever and high green hills cascade toward the warm Indian Ocean. And from the Buddhist temples on high hills down to the sea-level remains of a Dutch colonial fort, verdant slopes show off the country’s most notable export...
Why Maternity Leave Doesn’t Have to Kill Your Career - The Freelancer
Why maternity leave doesn't have to kill your career
“What’s the latest we could push this due date back?” It was three a.m., and I had just finished nursing my two-day-old daughter. “I just had a baby, but would still love to take this on.”...
What's Seattle's Spiciest Dish? - The Stranger
Looking for pleasure at the bottom of a fiery bowl of pain
For those who love spicy food, Seattle can be a tough place to live. Perhaps it's the city's Scandinavian roots, or maybe the lack of diversity, but for whatever reason, it's very difficult to find a truly spicy dish...
A Day in the Life of a Singapore Hawker - Serious Eats
Singapore's hawker centers are at a crossroads
Singapore's hawker centers concentrate the excitement of street food into hubs that are assaults on the senses in the best possible way. Everywhere you look, there's another answer to the most important question of the moment: what should I eat right now?
What Questlove Loves - Tasting Table
The Roots musician and DJ talks food, music and his favorite restaurants
June is Music + Food Month on Tasting Table. When it comes to his love for food and music, Questlove knows where both passions started: a drumstick...
Meet the Rapping Rabbi of Seattle - Forward
Meet Simon Benzaquen, the rapping rabbi of Seattle
Simon Benzaquen, a Seattle rabbi, first earned fame as the “Rapping Rabbi” for his recordings and performances with rapper Nissim in 2013, but he has since found a way to use the same music to further one of his personal passions: preserving the Ladino language...
50 Things to Eat Before You Die: The Seattle Food Bucket List - Thrillist
50 Things to eat before you die: the Seattle food bucket list
You have to eat, because otherwise you die. And you have to eat the 50 things on our Seattle food bucket list before you die, because... um, we said so. We’re sure you can see where this is going...
A Weird that Wows - Edible Seattle
In the kitchen—and the imagination—of Gastropod’s Travis Kukull
If you ask Travis Kukull of Seattle’s Gastropod to describe his cooking style, the answer may surprise you. “It’s totally weird and you’re going to love it,” says the chef and co-owner of the SoDo gastropub that opened in early 2013. But don’t let the weird part deter you...
Yogurt Worth Waiting For - Edible Seattle
A Seattleite’s love of Australian-style Greek yogurt pays off
Yvonne Klein fell in love with Greek yogurt while working as a flight attendant, on layovers in Australia. The yogurt there was unlike anything she had seen before—displayed as if in an Italian gelato shop, drizzled with the gem-toned colors of seasonal fruit purees...
What is Handcrafted Whiskey, Anyway? - Tales of the Cocktail
The great debate rages on
Last month, Jim Beam won the latest in a series of lawsuits regarding the right to use the word “handcrafted” to describe their whiskey on labels. It’s difficult to find anyone in the industry who doesn’t dismiss the lawsuit as frivolous, but the controversy over the word — and what it means in the whiskey world — is still a hot button issue...
A chat with James Beard winner, Blaine Wetzel - Seattle Refined
A chat with James Beard winner, Blaine Wetzel
It's been one heck of a year for Blaine Wetzel, the chef of Lummi Island's Willows Inn, and it's only May--the acclaimed restaurant is just barely getting into its busy season...
10 Actually Sweet Road Trips from Seattle - Thrillist
Best road trips to take from Seattle
Whenever someone wonders, “Why would you want to live in Seattle?” locals always tell 'em about how the rain's not that bad, or that they love being stuck in traffic on a floating bridge, but everyone keeps the real reason a secret: within four hours, you can be in a foreign country, at the beach, or on a mountain. Sure, Seattle might have 99 problems, but where to go on a road trip sure ain’t one of them...
My Lonely Passover in Uruguay - Forward
Homesickness and holidays
My college study-abroad term in Montevideo, Uruguay, left me with reasonable fluency in Spanish, a fear of slugs in sandwiches, the knowledge of more than a dozen soccer chants — and a deep, visceral love for the Jewish holiday of Passover and its accompanying festive Seder meal...
The Terroir of Cheese - Royal
Much like fine wines from around the world, cheese is a highly local reflection of its place of origin
In the limestone caverns of Mount Combalou in southwestern France, a special type of mold is rampant in the soils. An odd source of creamy texture and piquant flavor, but still the primary one in what’s called the “king of cheeses.” By laws of both nature and country, Penicillium roqueforti and the dirt where it comes from define the making of roquefort cheese...
Grow Your Own Way - Tasting Table
Gardener and author Tara Austen Weaver on how to start your own edible garden
Warm cherry tomatoes off the vine. That's the childhood memory that gave author and Edible Seattle editor Tara Austen Weaver the inspiration to turn an overgrown half acre in North Seattle into her own edible garden...
Spicy, Seared, Smothered, Stacked: An Introduction to Mexican Sandwiches - Serious Eats
Types of Mexican sandwiches
The taco and the torta are the twin pillars of Mexican street food, but where the taco is small and sexy and has long since seduced all of America in its many forms, the torta (with its many Mexican sandwich siblings) is just teetering on the brink of international stardom...
Profile in Obsession: Traci Knight - Lucky Peach
The woman who is changing the cannabis pastry game
Eighteen years into a baking career, Traci Knight landed a position as pastry chef for Miller’s Guild, a grill house in Seattle, Washington. When a coworker introduced Knight to cannabis baking, she started playing around with pot...
The Meteoric Rise of Totchos - The Stranger
The tater tot–nachos hybrid showing up on menus all over town
If you've heard of totchos, it was probably only in the past few months. If you haven't yet run across this modification of the classic nachos, using middle-school favorite tater tots in place of tortilla chips, you likely will soon. In the last six months, they've gone from slipping in at the occasional dive bar to showing up at every trendy spot in town...
A Visit to Dubai's Fish Souk - Serious Eats
Let us take you on a tour of Dubai's fish market
"How many fish markets is it reasonable to visit on our honeymoon?" I asked my husband-to-be. "Three or four," he answered, and I nodded. "A day," he continued. This is why I married him. It's also why we spent the first morning of our honeymoon, a mere 36 hours after our wedding, wandering the fish souk in Dubai...
Kent Is Filled with Delicious Things from All Over the World - The Stranger
Where to find (and what to do with) Burmese pickled tea leaves, Indian fox nuts, and Mexican tejocote
Seattle's food scene leaves something to be desired. These days it's mostly known for its ampersand-laden bar names, reclaimed-wood tables just feet from wood-burning ovens, and Asian cuisine cooked by white guys whose credentials seem to be based upon having once had a rowdy week in Phuket...
An Introduction to Sri Lankan Cuisine - Serious Eats
Traveling to Sri Lanka is worth it for the food alone
"Is it like Indian food?" That's the first question most people ask about Sri Lankan cuisine—if they know where the tiny island nation is, which is rare. (It's just southeast of the southern tip of India)...
Why is Seattle so obsessed with IPA? - Seattle Refined
Why is IPA Seattle's beer?
Where craft beer nerds rule the taps and even Seattle's hipsters choose locally-rooted Rainier, India pale ale retains its crown as long-running king of Emerald City beers...
A world of yogurt, all made in Seattle - Seattle Refined
Globally inspired yogurts come to town
Making your own yogurt at home is not difficult, requires very little active time and no special equipment...
In which we declare the Crisp Beef Burrito at Taco Time the greatest fast food innovation of all tim
Seattle's own fast food darling
Regional fast food chains inspire surprisingly fierce loyalty: there's no question that if Harold and Kumar were in California, they'd be going to In-n-Out, and if they were in Washington, I'm certain they'd be heading to Taco Time for the Crisp Beef Burrito. Like the iconic White Castle sliders, the Crisp Beef Burrito is small enough to be a snack and big enough to be a meal (especially when ordered in multiple--or with sides of Mexi-fries), unique to its chain, and found elsewhere only as poor imitations...
Six Reasons That Awesome Restaurants Close - Seattle Refined
Not because they're bad
People want to believe that making great-tasting food is the number one factor in building a successful restaurant, but the cold, hard, heart-breaking fact is that it's probably barely hanging in the top ten. While I (and likely you, if you're reading this article) choose restaurants almost solely on the quality of the food, we--even in this day of King Foodie culture--are in the minority...
Four Hours for Barbecue - Serious Eats
The psychology of waiting in line for food
Confused, my mind muddled by the 105°F heat of Austin, I collapsed onto the bed of my hotel room. Did I even know myself anymore? "No meat is worth a three-hour wait," I poo-poo'd to friends before leaving on my Texas vacation. And yet I'd waited over four at famed brisket purveyor Franklin Barbecue, and had a good time doing it, too. How was such a thing possible?...
Dumplings on a Seder Plate - The Gastrognome
The final night at Green Village in Seattle’s International District
“You’ll tell them, right?” Wendy asked toward the end of the evening. She motioned toward the outside world, as if to remind us that there were still other people out there. We were the only guests in the tiny Chinese restaurant tonight. She looked out the window at another customer pulling at the locked door. “I don’t have the heart.”...
Ten Things I Was Scolded for While Making Pierogi - The Gastrognome
Learning how to make pierogi
There wasn’t much ceremony to volunteering to make pierogi at Seattle’s Polish Home Association for their upcoming bazaar. Everyone else spoke Polish and was there out of love for their community. My friends and I, none of us Polish by anything other than remote heritage, were there out of a different kind of love: that of dumplings...
Blazing Cattle - The Gastrognome
What happens at Burning Beast
By the time the ticket-holding public entered Burning Beast, 200 pounds of beef had been taken from the rebar-and-steel cross and were resting quietly (as dead animals tend to do) on the table. One kind of chaos ended as a new one crouched at the starting line. 600-plus people stood ready to descend on the beef and other roasted carcasses strewn around the field...
Pickin' chicken: Ezell's vs. Heaven Sent - Seattle Refined
A fried chicken taste-off
There are two top-notch fried chicken joints in this town now and only one can be the best. Gone are the glory days of Ezell's Famous Chicken, when Oprah flew it across the country and the aroma of chicken hitting oil wafted across 23rd Avenue, scenting the lunch of every Garfield High School student, no matter what they were eating. When he was forced out of his eponymous restaurant, Ezell Stephens set up shop as Heaven Sent Fried Chicken, and then there were two...
All About Geoduck - Serious Eats
The Life of a (Delicious) Oversized Mollusk
Correct pronunciation of the word "geoduck" (a large clam native to the Pacific Northwest) is practically a citizenship test for Northwesterners...
Make It Last: How To Preserve Your Edible Garden - Tasting Table
Ideas for Preserving Your Edible Garden (and Sanity)
Tara Austen Weaver, author of the newly released Orchard House: How a Neglected Garden Taught a Family to Grow (Ballantine, $26), is a realist when it comes to eating through the produce from her half-acre garden...