Scotland produces some of the best whiskey in the world, but so does the Pacific Northwest.
Oxtail soup, with plenty of noodles to slurp, is the perfect comfort food for fall and winter.
From a focus on sustainability to the popularity of DIY food stations, here’s what we can expect to be hot in the Seattle food scene...
Prohibition-era cocktails are more popular than ever.
Turkeys raised in more spacious barns are at lower risk for health problems.
There are different types of beef and each has its own unique flavor.
Choosing the right seafood, in the right season, with the right preparation, can make all the difference.
Inspiration comes in many forms, including the story of St. Valentine, complete with flower-draped skull in a gold box.
Marc Dillon, bar manager at Wild Ginger McKenzie, shares tips to help make your at-home holiday parties a smashing success.
Preparation, precision and consistency are hallmarks of a successful business – and great dumplings.
Never miss a story.
Get full Seattle Times access on all your devices, starting at $1 a week.