So you’re not up for cooking for your Super Bowl party: That’s okay. Cooking’s not for everyone. Don’t let anyone shame you! You have tons of other-people-who-know-exactly-what-they’re-doing-make-it-for-you options, including: • The Fully Inflated 2-Foot-Long Grinder and more from John Sundstrom’s very tasty new Slab Sandwiches + Pie • Great-sounding Filipino food from the pop-up Food and Sh*t • Reportedly…More
One of the best winter drinks I’ve had in recent months is the Calvados Old Fashioned at Damn The Weather, the newish bar in Pioneer Square. Have you tried it?
The cocktail is clean and robust. Even better, it’s easy to recreate at home, the perfect drink by the fireplace or while watching the Daily Show.
Below is the recipe courtesy of Damn the Weather owner/bartender Bryn Lumsden.More
When it comes to holiday cheer, make mine a Manhattan. The classic recipe calls for rye whiskey, sweet vermouth and Angostura bitters, but nowadays variations abound: bourbon instead of rye, Carpano Antica in place of vermouth, or a dash of orange bitters to call out the spicy notes of the rye. Lately I’ve been experimenting…More
We’re talking turkey right here, in a live chat on all things Thanksgiving with the new Seattle Times food writer, Bethany Jean Clement. To brine or not to brine? Stuffing vs. dressing? Pumpkin pie or apple pie? (Why not both?) Why don’t we just eat out? We’ll cover it all, and whatever else you want to…More
Our happy hour last week was Skillet in all of its gluttonous bacon- jam-burger-and-poutine-glory. Have you been? If not, here’s your chance to sample Skillet’s greatest hits – bacon jam burger, poutine, kale Caesar and fried chicken – in one sitting. All their classics are now offered in smaller portions during happy hour.
Or maybe you’re not the barhopping type. Well, we have some Skillet recipes to try at home – its kale Caesar, arguably Seattle’s most famous kale dish and its spin on the poutine. Enjoy.More
“I’m making your granola again,” my mom told me on her last call. I already had baked my own family’s weekly double-batch. My friend and yours, Nancy Leson, keeps a regular supply on hand, as does nearly everyone I know who’s tasted it. It isn’t “my” granola, though, it’s Megan Gordon’s. I got the…More
So, it’s E.B. White’s birthday on July 11. I propose we hoist a cocktail in honor of the most famous Seattle Times reporter. Yes, it’s true, the author of “Charlotte’s Web” and co-author of every writer’s bible, “The Elements of Style,” used to live the ink-and-paper life, tapping away on our metro desk from September 1922 to June 1923 before he was, uh, fired.
Monday is the late Nora Ephron’s birthday. Most locals know her from “Sleepless in Seattle,” but true Ephron fans know she’s more than just a chick-flick director and screenwriter. Of her many talents, she was also a great cook and party host.
In her honor, we’re posting her favorite party dip, which happens to be the crab recipe of Seattle’s Tom Douglas.
From the mid-to late 19th century, the Sherry Cobbler was one of the most popular cocktails in America. It also made using a straw cool. This lost classic is making a comeback around Seattle. (Check out our story here.) It also happens to be very easy to make at your place.
Below is the recipe from Bellocq in New Orleans, the bar that helped make the Sherry Cobbler trendy two years ago.More
Doesn’t he remember that his boys beat the Saints 34-7 last month? Look at him, a bundle of nerves. Somebody, get this man a drink. Better yet, make him one. The request line is open. You get to play bartender. For our Weekend Plus cover story, we commissioned local bartenders to create drinks inspired by