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Displaying articles 1 - 20 of 35 in total
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Umami Kushi Serves Up Traditional-Style Yakitori Sauce

When it comes to skewered meats, Seattle yakitori chef Harold Fields (he runs Seattle-based catering company Umami Kushi) sticks to tradition.

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A Flavor Punch in a Pinch

"…what’s shaking with Seattle’s Secret Stash sea salts."

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Holey Smokes

Seattle’s never been known for its bagels. But with Capitol Hill’s new Montreal-style bakery Eltana, that just might change.

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Palm Pielets

Individually sized “hand” pies are suddenly showing up in bakeries all over Seattle. Piper Davis of Grand Central Bakery shares a recipe for roast beef and mashed potato hand pies.

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Pregame Pig Out

Tips for scoring a culinary touchdown while tailgating from Skillet’s Josh Henderson.

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You Can't Give It Away

The best zucchini bread recipe in town, courtesy Essential Baking Company.

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Food Lovers' Guide

Food Lovers’ Guide

Fascinated by the Seattle food world? Welcome to a feast of sumptuous edibles and rising culinary stars.

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Food Lovers' Guide

Fresh Faces!

The people we find most fascinating in the Seattle food scene right now.

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Salad Days

A perfect opener for a summer dinner party, Bastille’s green salad is a fresh take on a French classic. Recipe courtesy of chef Shannon Galusha, and combines a variety of fresh greens with a hazelnut vinaigrette for an easy four-step prep.

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Fried and True

Here’s how to make Monsoon’s crispy imperial rolls—like spring rolls, only deep fried, and thus better.

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Let Them Eat Brioche

Buttery-sweet brioche is a staple at any boulangerie worth its salt—this recipe from Columbia City Bakery owner Evan Andres is the French classic at its best.

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Oysters a la NOLA

At Steelhead Diner Kevin Davis pays tribute to Pacific Northwest ingredients by adding what he knows best: New Orleans flair. Here's his recipe for po'boys.

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What a Crock

Delicious, yes. Inimitable? No way. Here’s a recipe for French onion soup from Bellevue’s new Artisanal Brasserie.

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Holiday Spirit

Consider these two approaches to making eggnog: the old family recipe that ferments in the garage, and a contemporary recipe from Kathy Casey.

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Chocolate for Dinner

Main course or dessert: When it comes to chocolate, Seattle’s eating it up. Plus, a recipe for savory chocolate corn tacos with pomegranate-tangerine pulled chicken from Theo Chocolate.

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Puttin’ Roots Down

Believe it or not, ginger does grown in Washington. Plus, Matthew Dillon of the Corson Building shares a recipe for braised hanging tender with ginger.

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GOOSED!

Gooseberries are in season—find them at Schuh Farms and Grouse Mountain Farm farmers markets stands—and just right for pie, jam, and chutney. Matt Costello of the Inn at Langley shares a recipe for Gooseberry Chutney.

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A Fruity Twofer

Pluots, recalling textures of a plum and the flesh of an orange, fall in farmers’ favor because their harvest season stretches from mid-June through late October. The products of crossbreeding, pluots come in varieties like Flavor Supreme and Dapple

Stalking Up for Winter

Wheat produces local berries for cooking all year long. Plus, a recipe for Chicken with Cherry-Wheat Berry Stuffing.

Nature's Gnarliest

Celery root isn’t pretty, but that doesn’t mean you can’t cook with it. Plus, a recipe for Celery Root Soup.

Displaying articles 1 - 20 of 35 in total