Filed under Seafood Tips & Facts on October 12, 2012
As a former resident of Seattle, I’m a sucker for salmon in all its forms, but especially smoked salmon. Continue reading
Abs Diet: Muscle-Building Foods
The reasons why these Power 12 foods help build more muscle
If muscles were made from chips and beer, we'd look huge. But they aren't, and we don't -- unless you count that sack o' fat up front and dead center. Continue reading
Healthy eating doesn't have to mean whey protein doused with carrot juice. Let Mario Batali and three other top chefs turn you into a guy-food gourmet. It's an age-old adage: Give a man a fish, feed him for a day. Teach a man to buy a fish, sauté it, then serve it with a mound of mango salsa, and you feed him for a lifetime. Continue reading
If muscles were made from chips and beer, we'd look huge. But they aren't, and we don't—unless you count that sack o' fat up front and dead center.
If not Doritos and double bock, then what? We decided to delve deep into the human anatomy to find the secret spot on every muscle where the word "ingredients" is stamped. Continue reading
For every story told about Pike Place Market, countless go untold. Some have been lost over time and bear repeating. Others wait to be found.
Here are a few nuggets from the lost-and-found files of the Market, which turns 100 on Aug. 17. Continue reading
Seattle's Pike Place Market has been open now for almost a century, and in that time it has become one of the most treasured cultural institutions in the state of Washington. Continue reading
Filed under Featured In on October 12, 2012
Cooking the fish connoisseurs crave with a top chef; first catch of a four-week season
I've cooked plenty of fish. But today, my hands nearly tremble as I try to cut into a $34.50-a-pound fillet of Copper River king salmon from south-central Alaska. It's from the season's first major supply of fresh wild salmon and one of the most expensive, exclusive and hyped fish on earth. Continue reading
April 11 will be Sol Amon Day in Seattle. Amon, celebrating 50 years as owner of Pure Food and Fish, is commemorating his golden anniversary with cake and balloons at noon. Amon is donating the day's proceeds to the Market Foundation. Continue reading