-
If you love to shop, and especially if you don't, I've got your back this week. Shopping is an inevitable part of the holiday season, but it's best to combine it with a great snack, a quick bite or a full-on meal. I remember as a little...
-
Dumplings can be many things.
They can be filled or not. They can arrive in soup, or the soup can arrive in them. They can be served on their own, either steamed or pan-fried or boiled with a side of soy sauce or chutney.
In Italy, whether...
-
Xiao Long Bao (XLB) are no ordinary dumplings. To describe them as soup dumplings, which is how they’re often translated, is actually misleading. They are not at all like the wontons, kreplach or tortellini you find in a bowl of soup. When...
-
This column was carefully taste-tested by Choice Morsel
I never understood why Oktoberfest, at least in Germany, begins in September and then comes to a close in early in October (at least Leavenworth sees fit to hold its festivities the...
-
I just returned from Paris where bread is a birthright. And in Italy you wouldn’t set the table without wine, water and a basket of bread. So it’s interesting to witness the bread basket’s transformation at restaurants all over Seattle.
It’...
-
View Choice Morsel: Baguettes Map in a larger map
She's introduced us to iced desserts, international donuts, spa food and rhubarb cocktails. Now she's zeroing in on that delicacy with the most tempting of scents: baguettes.
Fresh from a...
-
I’ve just returned from Paris where both political demonstrations and the baguette still rule, and there's a bakery on almost every block. Now that's what I call civilized! In France there’s even a law which prohibits all the bakeries in one...
-
Summer is almost gone! Linger in the warmth a little longer by trying Asian shaved-ice treats while you still can.
There’s a reason that shaved ice is the sweet of choice in hot Asian countries. Nothing beats the heat like ice!
Just look at...
-
After years of sampling shaved ice treats from all across Asia, I still find ABC Ice Kachang to be thoroughly exotic.
This Malaysian concoction includes some of the usual suspects I've discussed these passed few weeks, shaved ice...
-
Some research I came across in the New York Times a few weeks ago showed that drinking a slushie — a syrup flavored ice slurry — increases the capacity for athletes to exercise in very hot weather.
I doubt that comes as a surprise to the...
-
Filipino halo halo at Inay's Asian Pacific Cuisine on Beacon Hill
For generations across Asia, young and old have found refuge from the summer heat in the form of elaborate shaved-ice concoctions. In China, Malaysia, Korea and the...
-
Rhubarb, the vegetable that thinks it’s a fruit, has made its way onto cocktail menus recently. Though the season for fresh local rhubarb is coming to a close, if you’re quick, you won’t miss out on some wonderful rhubarb-inspired drinks...
-
Two local restaurants perfecting rhubarb mocktails
It was way back in 2005 when Sharelle Klaus launched DRY sodas (above), her line of sophisticated, all-natural soft drinks that she developed, designed, and even bottled in Seattle. (Today...
-
No tour of spa cuisine would be complete without a visit to some of our area’s hotels, where four star restaurants share their menus with sister spas.
High Society Slow-Down
The Four Seasons Hotel Seattle is just a year old, and everything...
-
I have long been a fan of Olympus Spa, a women-only Korean spa with branches in Lynnwood and Tacoma, where I have indulged in rigorous body scrubs and soothing moisturizing treatments, not to mention long soaks in its many hot pools.
Spa...
-
Exploring Spa Food, Part 2
I went on my first and only spa weekend in the late ’80s. Looking to retreat from my fast-paced life in fashion, I took the train from Manhattan to the Spa at Norwich Inn in Eastern Connecticut, wearing a brown...
-
Exploring the indulgent world of "spa food"
Spa cuisine, the high-style, low-cal cooking that was hugely popular throughout the U.S. in the 1980s was actually created in France by the renowned chef, Michel Guerard, as a marketing tool to...
-
Choice Morsel: International Doughnut Touring Map
In one of our newest online columns Choice Morsel, foodie Tracy Schneider took CAB readers on a culinary tour of Puget Sound's "international doughnut scene." She introduced recipes and...
-
Crispy, fried doughnuts on a stick. Yes, please.
I might never have considered karioka to be doughnuts had I not first discovered them in a small doughnut case at Uwajimaya several years ago. That case is long gone, but I finally found them...
-
Sometimes the doughnut you’re looking for is just a drive-thru away.
When I returned from my first trip to Madrid, I searched high and low for churros con chocolate, to no avail. I had become addicted to that combo, and although I am not a...
