Ken Hewitt of Kuzma’s Fish Market in Edmonds adheres to the old school of fishmongering VIEW
AFTER SCANNING SOME of what’s for sale at Kuzma’s Fish Market in Edmonds — kasuzuke black cod and saba in the fish case; whole kinki on ice;...
Providence Cicero
Beast and Cleaver butcher/chef Kevin Smith respects the whole animal by using all of it VIEW
Ballard butcher shop Beast and Cleaver works with small local farms and purveyors to source whole animals, isolating individual muscles and marketing unique cuts.
A rising star: For Conor O’Neill and The Cottage at Blue Ridge, baking bread is all about creating community VIEW
The Cottage at Blue Ridge has become a sort of local phenomenon: A bread popup launched last summer in the Edmonds enclave of Perrinville, that...
What’s not to love about this family recipe? It’s fried dough balls rolled in cinnamon and sugar. VIEW
MOST PEOPLE HAVE a taste or treasured recipe that zip lines them back in time to their mother’s or grandmother’s or favorite aunt’s kitchen. One memory...
Mardi Gras madness: Bakery Nouveau produces hundreds of king cakes, and paczki by the thousands VIEW
For two weeks this month, Bakery Nouveau owner William Leaman’s workday will start at 1:30 a.m., filling hundreds of orders around the Seattle area.
The Sodos sisters share one of their classic Bang Bang Kitchen recipes VIEW
Bringing in loads of New Mexico chile peppers for their three Seattle restaurants reminds the Sodos sisters of their youth.
Armed with tech smarts and the best ingredients, Dué Cucina Italiana makes fresh, affordable pasta
The Tuscan friends’ decision to set up their "pasta lab" in Seattle's Capitol Hill was very data-driven.
Like everything at Tarsan i Jane, these stuffed ice cream sandwiches are anything but stuffy VIEW
Iconoclastic restaurant Tarsan i Jane serves up a thin, elegant ice cream sandwich. If you have a bit of patience, you can recreate something similar...
Departing Seattle Times restaurant critic Providence Cicero reflects on two decades of dining out
From worms in salads to swiped menus, in her final act as Seattle Times restaurant critic, Providence Cicero revisits some of the highlights of her...
Longevity, community and continuity converge at Serafina, where the new owner is already an old hand VIEW
34-year-old chef Christian Chandler is now the sole owner of this beloved Eastlake osteria, where the menu won’t change drastically, but the dining room might.