Patience pays off with this cocktail bitters recipe from one of Seattle's top restaurants.
Make this divine frosting for your next occasion.
I intentionally sped through gritty Aberdeen, hometown of the late Kurt Cobain, and back to the same shore, only farther south, past a church whose marquee read, “Clamming boots welcome at worship.” (Perhaps that’s what Cobain meant when he sang, "Come as you are.")
It's no secret we love to eat and drink here at Seattle magazine. It was our love of food, in fact, that motivated our visit to the Blue Ribbon Cooking School on Friday, March 10 when we were invited for a team-building cooking class on the house (how could we say no?)
When pastry chef Jacquelynn Beckman moved from California to Washington in 2015 to oversee the pastry department at Trellis Restaurant in Kirkland’s Heathman Hotel, she quickly ran into a challenge: Her boss was gluten intolerant
At Cafe Flora, we love this recipe for its complimenting flavors of hearty vegan ravioli, creamy cashew sauce and tangy, crunchy Jerusalem Artichoke salad
After disappearing from the market for years, a special kind of seafood makes a triumphant comeback
The cooler category of drinks—a base spirit, citrus in some form, club soda and ice—goes back at least to the 1890s. There are endless variations on flavorings and what brings the bubbles, but coolers are always refreshing
The Cocktail: Off Kilter
The Bar: Vestal
The Bartender: Ariana Vitale
This week's recipe comes from executive chef Shawn Applin, who last week opened Outlier, the new Hotel Monaco restaurant formerly known as Sazerac