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All You Can Eat

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Topic: Rebekah Denn

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October 8, 2014 at 9:53 AM

Honored chef Caprial Pence back in town after 20 years

Caprial Pence photo by Greg Gilbert/The Seattle Times Caprial is back in town and headlining a new kitchen. Her full name is Caprial Pence, but she’s a one-name chef to fans of the cooking shows she starred in for years on the Learning Channel and then public television with husband John. She was one of the early…


Comments | Topics: Bookstore Bar & Cafe, Caprial Pence, James Beard award

September 19, 2014 at 6:15 AM

Martha Stewart’s top picks for Seattle-area food & drinks

BroVo file photo by Steve Ringman/The Seattle Times A nod from Martha Stewart can be the turning point for a fledgling business. It’s happened in Seattle before, when Stewart listed Skillet Street Food’s bacon jam in a gift guide. The company went from shutdown fears to big-time success. A bunch of local food and drink creators…


Comments | Topics: broVo, Martha Stewart American Made Awards, Mora Iced Creamery

September 10, 2014 at 7:58 PM

Everyone’s favorite breakfast recipe: Apricot-Pistachio Granola

File photo by John Lok/The Seattle Times “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,…


Comments | Topics: Apricot-Pistachio Granola, Marge Granola, Megan Gordon

August 22, 2014 at 10:08 AM

World’s most expensive hot dog is made in Seattle

The $169 caviar-drenched record-breaker, photo courtesy of Tokyo Dog What does it take to make the world’s most expensive hot dog? The entrepreneurs at Seattle’s Tokyo Dog food truck have snagged the Guinness World Records title for the $169 “Juuni Ban” bratwurst topped with Wagyu beef, foie gras, shaved black truffles, and caviar. The…


Comments | Topics: Eugene Woo, Guinness record, hot dog

July 1, 2014 at 10:20 AM

Renaming kaffir lime leaves: ‘Hate speech doesn’t belong in the produce department’

File photo by Ron Jenkins/Fort Worth Star-Telegram

File photo by Ron Jenkins/Fort Worth Star-Telegram

Instead of looking for kaffir lime leaves when cooking Southeast Asian or Indian recipes, try just asking for lime leaves.

That’s how the ingredient is now classified at PCC Natural Markets, just days after staffers saw an article on racist connotations behind the original name. “The k-word is akin to the n-word in South Africa and some other African countries,” reporter Mia Stainsby wrote in The Vancouver Sun, noting a social media campaign to use the less common term “makrut lime” instead.

PCC now refers to them simply as “lime leaves,” a term approved by the Oxford Companion to Food, said PCC food writer Jill Lightner, who saw the original article and worked on the changes.

Why take such drastic steps?


Comments | Topics: Jill Lightner, kaffir lime leaves, Meeru Dhalwala

June 24, 2014 at 2:59 PM

Brad’s Swingside Cafe counting down its final months

Start the countdown to say goodbye to another longtime Seattle restaurant, and the “famous” aglio e olio and memories that went with it. Brad Inserra, owner of the 24-year-old Brad’s Swingside Cafe in Fremont, said he is in the final stages of selling the building. He plans to close his cozy Italian hangout in February, though…


Comments | Topics: Brad Inserra, Brad's Swingside Cafe, Fremont

June 23, 2014 at 1:00 PM

Desserts go beyond doughnuts at new Frost; take the doughnut poll

Frost in Mill Creek. (Photo by Kelly Bowie at KCB Photography) Seattle has no shortage of excellent doughnuts, but the rotating flavors at Frost have made the Mill Creek shop a destination drive nonetheless. Now Frost has gone beyond the doughnut, opening an expanded “dessert lounge” at Mill Creek Town Center serving everything from a…


Comments | Topics: cupcakes, Frost donuts, Mill Creek

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