Andrew Rubinstein says his bagels are better than the rest — but you’ll have to find your way to Ethan Stowell’s new Cortina Cafe to...
Cooking up the flavor of the Northwest with imagination, creativity and a bounty of great recipes.
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.
The sweet story of Fareed and Jennifer Al-Abboud, who met at a salsa-dancing class in Spokane and made stops in Dubai, Los Angeles, Italy, Philadelphia,...
A quest for ‘stereotypical American food’ leads to a universal embrace of cultures, flavors — and boxed Japanese curry mix
When you’re cooking in such a big melting pot, it’s hard to define an "American" meal.
Even if our schoolyard gardens aren’t so abundant during the actual school year, kids still dig the process, and the limited produce
Children can shake up their own Jam-Jar French dressing for a salad of classroom sorrel and store-bought zucchini.
Hannah Jacobsen gets creative — and successful — by baking with the creamiest butter and the freshest fruit VIEW
The owner of Pie Bird Bakeshop learned from the best in New York City, and, lucky us, came back to bake in Seattle.
‘The Food In Jars Kitchen’ offers delicious, gratifying tips for using and sharing your stockpiled goodies VIEW
If you’re in a jam with all those jars, there is a path out to continuity and connection.
Even if you’re not a gadget fan, there’s something quite alluring about less fuss and muss — and this recipe adapted from Ben Mims’ ‘Air...
Cynthia Chen McTernan’s standout new cookbook, ‘A Common Table,’ is finally getting the buzz it deserves
The ‘Two Red Bowls’ blogger casually crosses cultures and links disparate ingredients, paying tribute to family traditions while evolving new ones.
Growing your own sweet bay in a pot is easy — promise! — and the leaves will make you happy.
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