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Seattle, Washington

Seattle is a food lover’s paradise. Holding a sweet spot in the city’s culinary heart, the 100-year-old Pike Place Market is a popular destination for locals and tourists. The oldest continually operating public farmers’ market in the country, it pioneered the “meet-the-farmer” connection in 1907. From salmon to strawberries, halibut to haricot vert, Dungeness crab to clams, Pacific oysters to asparagus, and berries to bushels of greens, the bounty of local, seasonal foodstuffs here is breathtaking. The Emerald City is one of few places on earth where folks can name all five species of wild Pacific salmon -- and tell you their favorite. Seattle is homeport for the Alaska fishing fleet that fishes wild salmon, halibut and rockfish from icy North Pacific waters. And, yes, Seattle’s coffee really is that good – a double espresso is the best way to counter Seattle’s dreary, drizzly winter mornings. Baristas are everywhere, housed in everything from drive-up mobile vans to the ubiquitous storefronts of a certain national coffee empire.
 

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Featured Cook

TygirlJojo

Cooking Level: Intermediate

Living In: Seattle, Washington, USA
About me:
 Asian (Thai) mom, American dad, you do the guesswork. My thought on the secret ingredients in Thai food? Sugar, lime, fish sauce & garlic. I love most ethnic foods as well as the oh-so-good-for-the-tastebuds-but-not-so-good-for-the-waistline American/Americanized foods (i.e. Pizza, steak & taters). I have a sweet tooth and am a COMPLETE carb-a-holic.

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Newest Cooks

Galina_Sea

Cooking Level: Expert
Living In: Seattle, Washington, USA
About me: I baked my first cake for my mom's birthday when I was 5 years old. It turned out to be great and everyone loved it! Cooking since then. Love to bake, but my diet doesn't allow me…
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LauraLiz

Cooking Level: Intermediate
Living In: Seattle, Washington, USA
About me: I'm a busy new mom, baby born november 2007, and i work part time in the evenings, so no daycare--and no time or sleep! my husband and i pretty much only see each other on sunday…
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STEEN

Cooking Level: Expert
Home Town: Seattle, Washington, USA
Living In: West Jordan, Utah, USA
About me: I am 40 years old and have been baking since I was about 5 starting with my grandma and mother. I have 3 teenage children who I have shared my love of baking with since they were…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Photo by SunnyByrd

Mocha Cake I

Reviewed on Sep. 7, 2008 by SunnyByrd
This cake is excellent! Moist, semi-dense, rich - all of my favorite cake adjectives. I followed recipe exactly, except for usuing 3/4 cup mini chips instead of 1 cup regular. I was going to make a ganache and decided at the last minute to follow the recipe directions for the icing - glad I did! I used a dark chocolate fudge frosting with the Kahlua. We took this to a party and all of the very full guests had to have some. H didn't want to leave it and ate one more piece before we went home. I'll make this again - thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Chicken Pot Pie IX

Reviewed on Sep. 6, 2008 by April D.
Tastes how a pot pie should taste! I added potatos instead of celery and used store bought crust. I cooked the veggies in the broth first then removed veggies and made the sauce as directed and this worked well. Also used fully cooked chicken and added at the last minute with veggies and I really loved this recipe. You can play with seasonings by adding what you like, I added garlic powder. I wanted to post a photo of how pretty this turned out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Photo by SunnyByrd

Spicy Chicken and Cilantro Wontons

Reviewed on Sep. 5, 2008 by SunnyByrd
These are incredibly good. I cut back on the cilantro to 1 bunch (pretty large). The only issue I had was with the lemongrass - and I didn't see anyone else mention it, so it might be me. I had a hard time getting the lemongrass minced in my food processor. I pulsed it for a while, then cranked it, then sat around hoping the lemongrass would soften, then cranked it again. It turned out fine, but there are still a few rather intimidating chunks it there, so next time I would bash up the lemongrass and ginger together in the processor with just the soy and then add the other ingredients once it was fine. Sorry this is so long - thanks so much for the recipe!
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