Thickened with lentils and a whole pound of kale, this chili is hearty with protein and fiber, making it as satisfying as it is satiating.

With a new chef and a change in ownership, Seattle’s most important restaurant turns 75 this year — here’s our critic’s review.

On this episode of “Seattle Eats,” Seattle Times business reporter Megan Ulu-Lani Boyanton breaks down how different factors impact the price of a cup of Joe.

Five new bars are open now in Seattle, from a moody Queen Anne cocktail den to a hotly anticipated debut in Rainer Beach and a huge sports bar on Occidental.

For this recipe, our writer wanted to create a decadent pumpkin flair that would feel perfectly suited for both a Halloween spread and a Thanksgiving table.

Slow-baking the wings before grilling gives you fully cooked, juicy chicken with no grill stress and lets you prep ahead without sacrificing flavor or texture.

Here’s a scoop, cold off the press: Salt & Straw will open its next Seattle ice cream shop on Nov. 7, debuting across from Pike Place Market at 102 Pike St.

This chicken is pan-seared, skin side down in olive oil and butter until the skin is nice and crispy. It is then smothered in a mushroom, chive and lemon sauce.

Inspired by the homestyle Chinese dish stir-fried tomato and eggs, this recipe uses uncooked tomatoes.

These Seattle restaurants are ditching prix fixe menus and higher-priced dishes in an attempt to reset their price points and attract new customers.