Pasta dishes like this one are a great way to use aromatics — whether in sauces, broths or creams — while trying to create something new.

It’s trite, but it’s true: After the excesses of the holiday season, January is the time to venture into more moderate territory. But it needn’t feel restrictive.

Our food critic Tan Vinh takes you on a tour of downtown Seattle’s newest attraction: Asean StrEAT Food Hall in Westlake Center. Here are his 6 favorite dishes.

From the best crispy bacon money can buy to Instagram-perfect horchata letters, there’s magic to be found in these two unique spots on Duvall’s Main Street.

A grits purist gives her take on shrimp and grits, with a savory recipe that reminds her of her Southern roots.

The Northlake Tavern & Pizza House has been a U District icon since 1952, when it first opened under Herb and Evelyn Friedman. It will close Jan. 31.

Why soak dried beans overnight when you can make a delicious meal in far less time with canned beans?

Everyone has their own personal version of comfort food. Learn what our food writer and seven area cookbook authors cook and eat when they want to be comforted.

If you’ve never made oxtails, don’t worry, they’re pretty easy to make and the perfect meal to come home to after a cold day.

It’s a lovely main dish for a celebratory brunch or meatless supper, or a hearty side dish with roast chicken or fish for dinner.