Eat and Drink

This week's recipe comes from executive chef Shawn Applin, who last week opened Outlier, the new Hotel Monaco restaurant formerly known as Sazerac

If you could dream up the ideal corner market for your neighborhood, what would it look like? Pantry staples—some good-quality olive oil, dried beans, pints of Ben & Jerry’s, that kind of stuff—are essential. Produce is a bonus. Wine and baguettes would be lovely

Opened in mid-December, Batch Bar is adjacent to its sibling Batch 206 Distillery, in the Interbay area on Elliott Avenue W. I stopped in recently with my wife to try the cocktails and pizza, and here are three impressions of the visit

To be clear: The “secret menu” that Caviar, the local third-party restaurant delivery service, launched last month isn’t exactly hush-hush. Basically, it’s a menu of dishes from participating restaurants only available for delivery—you won’t find these in the restaurants themselves

In the Columbia Gorge AVA, a rogues’ gallery of farmers and winemakers are producing some of the Northwest’s most exciting wines

Taste Washington, billed as "the nation's largest single-region wine and food event," turns 20 this year, and the gathering, organized by the Washington Wine Commission and Visit Seattle, has pulled out all the stops.

Mostly, we use food holidays to justify cravings.

The spicy tart flavors of a fresh Bloody Mary pair perfectly with the briny Shigoku oyster. Chef Wesley Hood of Aqua by El Gaucho shares his recipe

In celebration of Taste Washington, the nation’s largest single-region wine and food event that kicks off this week: 10 exceptional bottles for those considering starting a Washington wine cellar

When it comes to sandwiches, I’m usually all about the condiments, the pickles, the cured meats, the flavor. But then I met newcomer Bar Harbor’s Connecticut-style lobster roll