Food We Love

December 9, 2010 8:58 PM
Wicked Slice: Another NYC-style pizzeria joins the fold Need proof that the Neapolitan pizza craze is being supplanted? Last month, we...
August 2, 2010 12:33 AM
Is there anything better than a BLT on toast? A Reuben on rye? A grilled cheese on a rainy day? Sandwiches are the Barcaloungers of comfort...
July 2, 2010 12:33 AM
When the late-evening air is infused with the smell of a crackling campfire, there’s no better nightcap than a mug of warm cocoa and a...
April 2, 2010 12:33 AM
Look past the gold-speckled truffles and the loaves of crisp-crusted breads at Bakery Nouveau (4737 California Ave. SW 206.923.0534...
February 2, 2010 12:33 AM
What it is: Blood sausage, popular in many European countries, is made by cooking pork or beef blood with fillers (often meat, suet or...
February 2, 2010 12:33 AM
For some folks who live within stumbling distance, Sunday mornings have become synonymous with inexpensive mimosas and heartily stuffed...
December 9, 2009 1:28 PM
A month after opening her newest project, The Field House, Nicole Miller announced today that she will close Birgitta, the women's shop...
December 2, 2009 2:31 PM
  Ethan Stowell, chef and owner of, let’s see, Union, Tavolata, How To Cook A Wolf, and Anchovies & Olives has been working...
April 24, 2009 6:37 PM
Lorna Yee, Seattle magazine's Key Ingredient columnist is currently working on her first cookbook with Seattle Bride editor Ali Basye...
February 2, 2009 12:33 AM
What it is: White truffle honey is a mild-tasting honey infused with white truffle (also known as Tuber magnatum). White truffles hail from...
January 1, 1970 12:33 AM
There’s little signage, but once you locate Thai Curry Simple you’ll never forget where it is, because it’s hard to find a good lunch for...
January 1, 1970 12:33 AM
In the last few years, myriad frozen-treat shops have come onto the scene, so D’Ambrosio Gelato’s opening (5339 Ballard Ave. NW; 206.327....
January 1, 1970 12:33 AM
Usually made with cabbage, this Korean side dish is traditionally pickled in brine and buried underground to ferment for a few days. It is...
January 1, 1970 12:33 AM
Pastry snobs from all over the city and beyond make regular pilgrimages to Honoré Artisan Bakery (Ballard, 1413 NW 70th St; 206.706.0435)...
January 1, 1970 12:33 AM
The figgy maple scone from Volunteer Park Café is utter perfection. Buttery, with bits of fig scattered about in the flaky dough, it may be...