We've already
started our Sarah G.
vs Sarah G., Seattle vs Pittsburgh super food war. The Seattle Times can't miss out with
its volley across the bow of the S.S. Seahawk.
- Make a meal out of your Super Bowl food with recipes for Seattle seafood chowder; hot smoked salmon dip; apple-glazed ham (Washington apples I hope!); sandwiches made with apple chutney to use up that yummy ham; and a Northwest Waldorf salad (which is pitiful, honestly, couldn't it have included hazelnuts instead of walnuts? what's Northwest about a Waldorf salad? it's from New York City for goodness' sake).
- Nancy Leson gives some recommendations for takeout (if you're too excited to cook), like Ezell's Famous Chicken, Sushiland, and Salumi Artisan Cured Meats.
- Skip the Budweiser and try some microbrews - and learn how to pronounce "hefeweizen" - it's HAY-fe-VITE-tzen, for the record.
Seattle is playing second city today with its exploration of
fads and favorites already discovered by its 
Do you do mac-n-cheese? If you're reading any
mainstream food media this month, chances are, you do. Today's Seattle Times Food & Wine section has a 
Today's
Seattle Times Food & Wine section is almost poetic in its choice of themes. Bulgogi, Barbapapa, kumquats,
cookbooks, Yaksik, Japchae... it could be a foodie rap.
It was a good year in the Seattle Times test kitchens. They cooked up hundreds of delicious
recipes and got to quaff some sultry Washington wines. All the while trying to decide, caffeine, is it good, is it bad?
Maybe if they cut back on the gewürtraminer...
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