Food We Love

January 13, 2012 12:15 AM
In 1962, stylish guests dined and drank at The Eye of the Needle (now called SkyCity), while slowly revolving 500 feet above Seattle. While...
January 9, 2012 5:05 PM
Oh, thank you, Earl of Sandwich, the first man to put meat between slices of bread. And thank you, too, people of Hamburg, Germany, who,...
January 6, 2012 11:55 PM
1. Knute Berger (Crosscut columnist and editor-at-large of Seattle magazine): The Scoop Burger at Scoop Du Jour ($8.95) in Madison Park,...
December 16, 2011 9:29 PM
Lamb Chops with Fenugreek Cream Curry This recipe is a lighter version of Vij’s incredibly decadent lamb “popsicles” dish. For the lamb: 1/...
December 12, 2011 11:49 PM
There’s a new Cuban sandwich in town, and it’s a keeper. Snout & Co.’s chef and owner, Lee Scott, serves his pickly mojo pork pressed...
December 12, 2011 11:20 PM
Restorative broths can be found in many traditions. In Greece, there’s the lemon-tinged avgolemono soup; Jewish cooks simmer chicken broth...
hot chocolate
December 12, 2011 9:18 PM
CAFÉ PRESSE Straight from Paris, the rich, silky chocolat chaud is made with 71 percent origin unico (single origin) solid chocolate,...
December 12, 2011 9:14 PM
“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only...
December 7, 2011 12:25 AM
The 12-Stack Burger Burger MadnessSoDo, $18.98Twelve beef patties, each topped with a slice of American cheese. Finish one with a combo...
December 6, 2011 11:26 PM
Best PieSeattle Pie Company It was the year of the pie! Proof: A half-dozen new pie shops opened this year, A La Mode, American Pie, High...
November 22, 2011 7:57 PM
Who would blame you if you never got past the heavenly butter croissants, warmed in the oven to order, at the tony new Belle Epicurean in...
November 22, 2011 7:30 PM
Oh, hello, little glass ramekin of chicken liver parfait ($5) with a sweet, sticky port glaze: You’re coming home with me. And my, oh my,...
November 19, 2011 1:25 AM
Local chefs and bartenders are looking to allspice—the utility player of the holiday spice rack—to add warmth and complexity to dishes and...
November 18, 2011 10:44 PM
What it is: Duck lard is simply the fat rendered from ducks. This rich fat is pale golden when warm or hot, and solidifies to a snowy white...
October 27, 2011 12:43 AM
Spotting the fruit of the fall season in my local supermarket conjures visions of cozy winter dinners complemented by inspired autumnal...