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Seattle is a food lover’s paradise. Holding a sweet spot in the city’s culinary heart, the 100-year-old Pike Place Market is a popular destination for locals and tourists. The oldest continually operating public farmers’ market in the country, it pioneered the “meet-the-farmer” connection in 1907. From salmon to strawberries, halibut to haricot vert, Dungeness crab to clams, Pacific oysters to asparagus, and berries to bushels of greens, the bounty of local, seasonal foodstuffs here is breathtaking. The Emerald City is one of few places on earth where folks can name all five species of wild Pacific salmon -- and tell you their favorite. Seattle is homeport for the Alaska fishing fleet that fishes wild salmon, halibut and rockfish from icy North Pacific waters. And, yes, Seattle’s coffee really is that good – a double espresso is the best way to counter Seattle’s dreary, drizzly winter mornings. Baristas are everywhere, housed in everything from drive-up mobile vans to the ubiquitous storefronts of a certain national coffee empire.
 

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Featured Cook


Cooking Level: Intermediate

Home Town: Stanwood, Washington, USA
Living In: Seattle, Washington, USA
About me:
I come from a family of AMAZING cooks. I am slowly taking on more challenging family recipes. I am busy with my career as a Graphic Designer, but I want cooking to be apart of my life...Because I LOVE FOOD :)

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Newest Cooks

Photo by SeaGirl2014

SeaGirl2014 

Home Town: Houston, Texas, USA
Living In: Seattle, Washington, USA
Photo by Cynthia Gaub

Cynthia Gaub 

Cooking Level: Intermediate
Home Town: Seattle, Washington, USA
Photo by Dan Sanders

Dan Sanders 

Cooking Level: Beginning
Living In: Seattle, Washington, USA
 

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Newest Reviews

Chicken Marsala

Reviewed on Sep. 18, 2014 by jeannie   view full review
This is my go-to recipe for chicken marsala. Here are my adds: 1. When I'm in a hurry...

Classic Oven-Baked Beef Meatballs

Reviewed on Sep. 17, 2014 by BIANKAT   view full review
Super delish! See notes.

Oregon Salmon Patties

Reviewed on Sep. 16, 2014 by chef tara   view full review
As a quick tip, I found 3/4 of a sleeve of Ritz crackers to be the adequate amount to crush....

 
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