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Seattle magazine readers receive 20% discount on dinner at the Art Institute of Seattle's Portfolio restaurant.

Do you know what kind of wine to serve with your holiday dinners this season (or what kind to serve with any dinner)? If you’re like most people, you know your favorite wines, but you’re not so confident about pairing them with your favorite foods. Read more »

Our Best Restaurants 2010 ballot is online now. Vote for everything from your favorite pizzeria to pie shop and let us know your picks for the best in Seattle dining.

CLICK HERE TO FILL OUT THE SEATTLE MAG BEST RESTAURANTS 2010 READERS' CHOICE BALLOT. Read more »

Wow, Thanksgiving was rough! I tried very, very hard to stick to my guns and, overall, I'm proud that I didn't fall completely off the wagon. I allowed myself little treats over the holiday like a sliver of pumpkin pie, a cookie, and a few bites of amazingly buttery mashed potatoes. I tried to keep my portions of everything else small and tried (kind of) not to drink too much wine. I could have done better in that respect, but I upped my cardio to make up for it, severely punishing myself in the process. Read more »

Chinese Style Pork Belly
Chef Nathan Crave, Monsoon East
Bellevue, Washington

3 TBL kosher salt
1 TBL black pepper

Take 2lbs.  pork belly and cut in half
Salt and pepper both sides, let sit over night if possible, for the salt to penetrate the meat

4 cups chicken stock
1/2 cup oyster sauce
1/2 cup soy sauce
1/2 cup shao hsing (chinese coking wine)
1 cup pineapple juice
1.5 tbl. szechuan pepper corn
3 ea. star anise Read more »

Thanksgiving Stuffing with Sweet Potatoes (serves 6)
By Chester Gerl, Executive Chef, Matt’s In the Market

Night before Thanksgiving:
•Roast 2 medium size sweet potatoes @ 350 for 2 hrs; cover and refrigerate overnight.

Thanksgiving Day:
Remove sweet potatoes from refrigerator. Then…

Ingredients:
•2 oz butter
•1 large sweet onion
•¼ bunch of thyme (leaves picked)
•18 oz bread (Chef uses brioche from Macrina)
•6 eggs Read more »

We've made it our mission to keep you up to date on all things related to the Twilight phenomenon. From how to visit Forks to coverage of local Twilight events -- we've got all the info you need to stay in the vampire loop in Seattle mag's Twilight Guide.

Butternut squash gnocchi with creamy wild mushroom sauce
by chef Sabrina Tinsley

Ingredients:
Gnocchi:
Roasted Butternut Squash, mashed2 cups
Boiled potatoes1.5 cups
Unbleached flour¾ cup
Chestnut flour¾ cup
Egg1
Salt, pepper and nutmegto taste
Olive oil1 T

Sauce:
Mixed wild mushrooms1 lb
Italian parsley, minced3 T
Garlic, sliced thin1 clove
White wine (optional)½ cup Read more »

Editor's note: This week, we're giving you our Weekend Must List a day early so you can nail down the perfect Thanksgiving weekend itinerary.

FRIDAY, NOVMEBER 27
Spaced Out: The Final Frontier in Album Covers
visual art Read more »

Pacific oyster and apple stuffing
by chef Mark Fuller

1 lb day old bread, crust removed, cubed and dried in the oven at 250F
6 oz fresh chorizo, cooked weight. Seek out a really good sausage maker or make it yourself.
1 doz kumomoto oysters, shuck and reserve liquor

2oz unsalted butter
4oz green apple, diced
4oz yellow onion, diced
2oz celery, diced

1oz flat leaf parsley, chopped
½ oz thyme, chopped Read more »

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