It was no surprise that the Seattle Public Schools students liked personal pan pizzas (83% approval rating) and breaded chicken tenders (a tie,) even though they were healthier versions than they may have had in the past. It also wasn’t a shocker that lentil Sloppy Joes came in last in a recent taste test, with…More
Topic: Rebekah Denn
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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 kitchen boldface names in modern Seattle, winning…More
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 now have Stewart’s preliminary stamp of approval…More
Old Seattle, meet new Seattle. Hot Cakes, the delectable Ballard “cakery” owned by chocolatier Autumn Martin, has a second location in the works on Capitol Hill. It’ll be housed at 1650 E. Olive Way, on the ground floor of the new 6-story apartment complex planned for the corner that housed B&O Espresso…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
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 Guinness assessment was that “the ingredients list for…More
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?More
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…More
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 dozen daily cupcake flavors to macarons and galettes and wines…More
For 11 years, Lark restaurant has been a Seattle standout, “a celebration of fine food, shared with friends and defined by a sense of place.” That part’s likely to stay the same. But most other things are changing, as lauded chef-owner John Sundstrom and his business partners, wife J.M. Enos and general manager Kelly…More