Seattle’s favorite sandwich started at Fremont’s Paseo in 1994 — now it’s found all around town. Critic Bethany Jean Clement taste-tests the options.

In this recipe, suya spice marinates ground chicken along with fresh chili, ginger and garlic, and seasons a peanut dressing that’s drizzled over the meatballs.

Toasted tomato paste and aromatic garam masala add layers of flavor to this one-pot meal.

Seattle restaurant Lenox, which opened last year in Belltown, was included on a list published Friday lauding the 20 best new restaurants in the United States.

A popular Ballard bar dedicated to sports equality has announced a second location in a central Seattle neighborhood.

On the latest episode of “Seattle Eats with Tan Vinh,” our host chats with the head ice cream maker of the Portland-based ice cream brand Salt & Straw.

From Latin street food and Detroit-style pizza to handmade pasta and Taiwanese-inspired dishes, Ballard’s Fair Isle gathers 14 days of pop-ups in September.

You can add in anything you want to change this recipe up: blueberries, strawberries, chocolate chips, pumpkin spice seasoning — it is like a blank canvas.

This special recipe and technique, just in time for National Cheeseburger Day on Sept. 18, teaches you that the best burgers are griddled hot and fast on a flat surface.

Fresh, plump corn is quickly sautéed with poblano and jalapeño chiles until crisp-tender, helping to maintain its texture in the quesadilla.