Say what you want about Highway 99, but it’s still one of the best ways to get from Seattle to Edmonds and beyond (it now ...

Yoo moved from Korea to Seattle when he was 14 years old. After spending time learning at culinary school, he went on to work at Bellecour under James Beard Award-winning chef, Gavin Kaysen.

Although pitmasters have long tried to use up every bit of brisket trim, they’re now selling the pure, in-demand fat to ...

Cucumbers, green onion, and red and green bell peppers are tossed with a tangy dressing of rice vinegar, toasted sesame oil, ...

The juices from the meats dribble down into the moat-like ring around the sloped grill, so be sure to ladle the remnants into a bowl for one last nightcap.Bay PochaWhen we’re looking to spontaneously ...

From frugal meals to survive hardship to long-lasting food eaten by cowboys, some well-known and much loved American cuisine ...

This chicken-fried chicken recipe doesn't skimp on the decadence, and the creamy country gravy to top it all off proves it.

Growing up within Newark’s Muslim community, Slate writer Aymann Ismail often felt that there was an “intentional veil ...

Learn when to choose mezcal or tequila, how to drink each, and the best cocktails and food pairings for any mood, meal, or occasion.

A 'Dumpling Passport' offers a guide to the capital city's stuffed goodies. Why not wolf 'em all down in 36 hours?