February 2018

How to Beat the Winter Blues: Tips From Seattle's Weather Experts

How to Beat the Winter Blues: Tips From Seattle’s Weather Experts

Meteorologists Morgan Palmer, Walter Kelley and Steve Pool weigh in with tips to stave off SAD.

GET OUT: Our experts’ most recommended tip to beat the winter blues? Enjoying the outdoors.

Gwendolyn Elliott

Hot Ticket: Kat Larson's Haunting New Exhibit

Hot Ticket: Kat Larson’s Haunting New Exhibit

Her video and photography show, "The Lens of Lyra (A Phenomenology of Spirit)," opens this week at Bridge Productions in Georgetown.

A detail from “On the Tracks of South Dakota (the Ghost prays for us),” an image from Larson’s 2016 show, The Ghost of Vega; gallery founder Sharon Arnold says “the aesthetics of the ghost are shifting in this next iteration.”

Gavin Borchert

Seattle's Best Barbecue from Around the Country

Seattle’s Best Barbecue from Around the Country

Throughout the area, pit masters do their best to imitate their favorite kind.

Beef brisket and ribs from Jeff’s Texas Style BBQ

Chelsea Lin, Naomi Tomky and Megan Lamb

7 Great Tastes from the East Coast

7 Great Tastes from the East Coast

Cheesesteaks, lobster rolls, matzoh ball soup, Italian subs, and more.

Bar Harbor’s lobster roll is full of (obviously) claw and knuckle meat, and we love it served Connecticut style and tossed in butter

Chelsea Lin, Naomi Tomky and Megan Lamb

The Best From the Midwest: Chili, Cheese Curds, Brats and Burgers

The Best From the Midwest: Chili, Cheese Curds, Brats and Burgers

Find a heaping helping of the heartland here in Seattle.

Some Cincinnatians will grumble about the lack of cheese on this version of Cincinnati chili from Mike’s Chili Parlor, but order it on the side and pile it high

Chelsea Lin, Naomi Tomky and Megan Lamb

Hsiao-Ching Chou’s New Book Is the Definitive Primer on Chinese Home Cooking

Hsiao-Ching Chou’s New Book Is the Definitive Primer on Chinese Home Cooking

"Chinese Soul Food," the new 257-page cookbook from the Seattle writer, hits the shelves on Jan. 30.

Hsiao-Ching Chou’s pork and cabbage dumplings.

Chelsea Lin