Seattle Mag
A Can’t-Miss Handheld Minipie
Pie shops are hot on the heels of cupcake stores in the every-neighborhood-must-have-one stampede. T
Pie shops are hot on the heels of cupcake stores in the every-neighborhood-must-have-one stampede. They’re popping up all over town, and the latest to debut is PIE, a homespun space in Fremont where owners Jess Whitsitt and Renee Steen specialize in handheld minipies. That’s where you’ll find this fluted-edged lemon meringue beauty ($4.50). The crust…
Rosemary Roasted Potatoes
Learn how to make alien potato buddha man
(Steve gets deep)Find out how to prepare perfectly roasted potatoes and get tips on enticing kids to eat more vegetables all in the same video! Printable tips and recipe? Click here. Cookus Interruptus is devoted to educating viewers about how to cook fresh local organic whole foods via 140+ short humorous videos. Visit cookusinterruptus.com …
Food Event: See Super Star Chef Grant Achatz tonight
Chef Grant Achatz (pronounced AK-etz) is a visionary, multi-award-winning chef/owner of Chicago’s Alinea, a foodie fave and an inspiration at age 36 who lost the ability to taste – and nearly his life – from tongue cancer several years ago. His health and incredibly-tuned sense of taste are back, thanks to a progressive treatment program…
Earthquake and Tsunami in Japan: How to Help by Dining Out in Seattle
It seems that people and food come together in times of great tragedy. This week, Seattle restaurants have begun announcing various dinners and specials to help fundraise for Japan disaster relief. Here’s our roundup of local restaurants donating all or a portion of their proceeds to aid our neighbors to the East. 3/15/2011 (TODAY) Blue…
Outdoors: Put On Your Sailing Shoes
The Mountaineers Will Tie Them For You
How can you live in Seattle — right between the ocean and the lake — and not know how to sail? Now is your chance to make it right. The Mountaineers‘ Seattle four week sailing course begins on April 6, and includes four Wednesday evening classroom programs as well as at least one training sail…
Seattle’s Pie Peddlar: Piecycle Brings Eco-friendly Treats to the U-District
Max Kraushaar, a UW theater and photography major, spends weekend mornings baking pies in his apartm
Max Kraushaar, a UW theater and photography major, spends weekend mornings baking pies in his apartment. At night, he delivers them in the University District via bicycle. The protocal for his business, the piecycle, is simple: Text Kraushaar on Friday or Saturday night (9:30 p.m.–3 a.m.) for a slice ($3) or a pie ($20), and…
Modernist Cuisine, and My Conversation with Nathan Myhrvold
Today's the day the book is officially published, and I recall my conversation with the genius behin
In the fall, as we worked on our February celebration of nerds (see the Nerd Issue), it fell to me to interview Nathan Myhrvold, the man behind Modernist Cuisine, the 2,438 page, six volume tome that aims to be the first, last and every word in between on molecular gastronomy. Only, don’t call it that…
Kent’s WOW Baking Company Serves Up Tasty (Yes, Tasty!) Wheat- and Gluten-free Cookies
Good wheat- and gluten-free cookies fall into the same category as Santa Claus and the Easter Bunny—
Good wheat- and gluten-free cookies fall into the same category as Santa Claus and the Easter Bunny—something you want to believe in but at a certain point may have to give up on. All that changed when WOW (WithOut Wheat) Baking came on the scene. Its line of cookies and brownies made with all-natural ingredients,…
Lorna Yee Dishes on Sweet Breads
Our resident gourmand reveals the offal truth about how to prepare delicious animal parts.
>>Get Lorna’s Crispy Sweetbreads with Tarragon and Lemon recipe What it is: There is no pretty way of saying this: Sweetbreads are the thymus or pancreas glands of calves, lambs and piglets. When raw, they appear to be a rather unappealing, globular, pink-tinged mass, covered in a thin membrane. Once cooked (often breaded and pan-fried),…
Cravings: 5 Can’t-miss Seattle Scones
Infinitely adaptable to sweet or savory preference, scones are a beloved pastry staple.
Infinitely adaptable to sweet or savory preference, scones are a beloved pastry staple. Visit these bakeries to try some of our favorite takes on this versatile quick bread. Bella Dolce Bakery & CafeThe apricot ginger walnut scone is subtle and light with only a hint of sweetness. Only a single tray is baked daily, so…
Bar Hop: Grim’s Provisions & Spirits
Capitol Hill's self-proclaimed cross between steampunk and a horror video game.
Bar owner Laura Olson and designer Chris Pardo (both of Po Dogs and Auto Battery) opened Grim’s (1512 11th Ave.; 206.324.7467; grimseattle.com) in December in the former Grey Gallery space on Capitol Hill. A self-proclaimed cross between steampunk and a horror video game, the tavern is actually quite convivial. THE VIBE: Prepare for oxymoronic descriptions…
April Food News: The Pantry at Delancey Expands and Flying Squirrel Pizza Opens a Third Location
News, gossip and general musings on openings, closings and fanfare in seattle’s kitchens.
GROWING AT DELANCEYBrandon Pettit, pizzaiolo straordinario at Delancey (1415 NW 70th St.), is opening the pantry at delancey next month in a space just behind his pizzeria with co-owners Brandi Henderson, the executive pastry chef at Delancey, and Olaiya Land, a Seattle caterer who has cooked at La Medusa and Boat Street Kitchen. The Pantry…