As sunlight slips away and the familiar gray cloaks the skies over Seattle, a cuisinier in his signature white coat is serving up the warmth and spices of classic East Javanese dishes to a cozy crowd in Northgate.
My must-try Asian desserts for Thanksgiving
After exploring Asian-inspired Thanksgiving dishes last year, I’ve been thinking even more about how our favorite flavors can make the holiday table shine.
‘Emotionally full’: Kimchi’s significance to Korean Americans across King County
A sour crunch through cabbage or cucumber and then the spices set in, created from Korean red pepper flakes, garlic, and ginger, and intensified by fermentation. Kimchi is known for these flavors and its presence in every Korean meal.
Holiday cookies are a tradition and a way of life for the owner of Lakewood’s My Cookie Friend
It’s that time when holiday cookies are on everyone’s mind.
Local bakers add their own twist to mooncakes
Have you tried crystal mooncakes or yuzu matcha mooncakes? This Mid-Autumn Festival, Seattle bakers are putting their own spin on the traditional pastry with new shapes, flavors, and colors.
California bill would require restaurants to disclose food allergens on menus
Braxton Kimura dreads eating at restaurants. The California teenager is severely allergic to peanuts, shellfish and most tree nuts.
Chef Nobu serves his famous miso cod with a side of inspiration in a new documentary
World-famous chef Nobuyuki Matsuhisa has been tantalizing foodies for decades as he built his empire to include more than 50 upscale restaurants and several luxury hotels.
Iron chef Masaharu Morimoto: Connecting cultures, one Japanese dish at a time
Under a cloudless sky, Iron Chef and author Masaharu Morimoto led the 4th Annual Japan Parade along Central Park West as Grand Marshal on May 10.
Former White House chef for 5 presidents says first families are ‘just regular people’ at home
Cristeta Comerford, a longtime White House executive chef who recently retired after nearly three decades of preparing meals for five presidents and their guests, says first families are “just regular people” when they’re at home in the private living areas of the Executive Mansion.
Bridging modern kitchens and Korean tradition in 30 minutes
For Chefs Judy Joo and Kristen Kish, food is more than a requirement for life.
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