Eating on the Edge: At B Bop Fusion Rice Bar in Lynnwood, the bibimbap is good enough to turn the versatile specialty into Korean cuisine's breakout dish.READ MORE 3 COMMENTS
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- One-track mind: the return of the monorail (80)
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- Biweekly Seattle trash pick ups: A stinker? (23)
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A new study finds large numbers of people worry about how to feed their families, not just in poor rural areas but even in a relatively prosperous spot like King County.READ MORE COMMENT NOW
Eating on the Edge: The fast-food chain Jollibee, ubiquitous in much of Asia, has stores in only five U.S. states, and nowhere else in the western world. So to see what's behind the success of this Filipino favorite (one hint: fried chicken), head to the mall at Southcenter.READ MORE 2 COMMENTS
Take your pick from tomes about the rising popularity of Italian cooking, the virtues of 'eating in,' or the transformation of a Capitol Hill restaurateur into a rural farmer and cheesemaker.READ MORE COMMENT NOW
The naturalist and author will read from his work May 24 as part of a Seattle Arts & Lectures series that starts tomorrow (April 21) and concludes with a tour of the UW Farm, complete with prosecco and pizza.READ MORE COMMENT NOW
Eating on the Edge: Seattle restaurant owners looking for new ideas are takin' it to the streets.READ MORE 3 COMMENTS
Plus, a commendation for FareStart, and a tip: For good dining, be choosy about all those coupons!READ MORE 3 COMMENTS
Eating on the Edge: Gourmet Dog Japon lifts the American frank-on-a-bun to new and tasty heights. How about adding some pickled ginger, fish flakes, seaweed, or wasabi to your grilled onions?READ MORE COMMENT NOW
What is "authentic" in ethnic and regional cooking? Spiced, a restaurant near Crossroads, certainly qualifies as having "truly Chinese cuisine."READ MORE 4 COMMENTS
Diversity extends to restaurant choices in Southeast Seattle.READ MORE COMMENT NOW
Eating on the Edge: The noodles get their name from the boats that have long served them on the canals and rivers of Thailand. But around here, the best way to find them is to head to a strip mall.READ MORE 3 COMMENTS
Pioneer Square is supposed to be recovering. Now comes the city to impose higher rates and longer hours for street parking. Merchants and residents are left to wonder whether this is supposed to help.READ MORE 10 COMMENTS
Eating on the Edge: This traditional Mexican soup, made with meat and hominy, is served at a handful of Seattle restaurants. But for an authentic rendition with a crowd to match it, head to the heart of Burien.READ MORE COMMENT NOW
Gourmet food, cool architecture, cocktails, and modern art: Seattle Center could have had an exceptional cosmopolitan amenity, but the city said no.READ MORE 6 COMMENTS
This month is the 40th anniversary of Starbucks. In this reprinted story, our author well remembers the first Starbucks store and the first day of business, March 30, 1971, since he happens to have been the very first customer.READ MORE 25 COMMENTS
The latest from news outlets and blogs around the Northwest and beyond, chosen by Crosscut editors.
Martha Stewart grosses out the internet
Domestic diva tweets disgusting-looking food, then defends herself. A picture says a thousand words?
Which U.S. states are being hit hardest by food stamp cuts?
Oregon, New Mexico and Mississippi are the U.S. states that rely most on food stamps.
Seattle Times' Top 13 Restaurants of 2013
Restaurant critic Providence Cicero picks her 2013 faves.
Meet 7 newcomers to Seattle's culinary scene
These up-and-coming "tastemakers" are trailblazing in a delicious direction.
Charlie Trotter, famed Chicago chef, found dead
Considered one of the world's finest chefs, Charlie Trotter died in his home this morning at the age of 54.
Behold, the world's largest chicken nugget
Empire Kosher Poultry has created a chicken nugget weighing 51.1 pounds and measuring 3.25 feet long and two feet wide. Guinness World Records has validated it, which means it must be true: this nugget is the largest in the world.
Digital menus: Coming to a restaurant near you
Restaurants have begun handing out tablets in place of the paper menus that have been around since the dawn of the restaurant industry. The benefits? They're easy to update when the seabass-with-polenta runs out for the evening, and they can hold an unlimited number of menu items. On the other hand, they're expensive and easily stolen.
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- Digital Prospector: Slo-Mo Guys, UWTV's Backstory sessions, Albert Brooks impersonation kit
- Digital Prospector: Seahawks hypocrisy. Chinese Cockblock. Shredding Brian Wilson
- Digital Prospector: Scenes from a NW summer, Prom Queen's kitschy Kickstarter pitch, all-Retro news