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Pledge drive special: Best of Food for Thought
Seattle's own Daisuke Nakazawa was featured in the sushi documentary, Jiro Dreams of Sushi.
Speaking of sushi, Nancy expressed surprise that I'd never eaten sushi before she offered me some. It wasn't really any big deal. We were leaving the Tacoma Pal Do World supermarket with a car full of Asian cooking supplies, and she'd picked up a container of the little rice rolls to eat on the way home.
4. Hot legs!
I confess that though I've chewed my way through enough chicken wings to levitate a dumpster, I've never had the official Buffalo wing. And now I may never bother. Here's why.
I am made wary when servers ask "Have you dined with us before?" Why do they want to know? In this week's Food for Thought my unindicted co-conspirator Nancy Leson attempts to answer the question.
Along the way I also curmudgify on the topic of sleep wear in public. And I'm not the only diner 'round here with a beef.
Okay, this one isn't about food—other than the food scraps that were embedded and festering in both my kitchen floor and Nancy's. It's about floors and the amazing Air Sled appliance mover—one of the coolest gizmos I've seen in many a year.
You don't need an oven to make great flatbread. You can do it all in a skillet right on top of your stove. Here's how:
I've been making pitas for years but it never occurred to me to try it without an oven. My Food for Thought pard, Seattle Times food writer Nancy Leson got this recipe for skillet flatbread from a friend who developed it while traveling the world in a small foot sailboat.