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June 27, 2011 9:46 AM

Chicken adobo a-go-go: it's a rap, and a recipe, Seattle-style

Posted by Nancy Leson

It's been a while since I've had chicken adobo -- the unofficial national dish of the Philippines -- but last week I had the jones for some. Must have been that Blue Scholars "Fou Lee" rap my pal Andrew Matson turned me on to: the one with rapper Geo and DJ/producer Sabzi seen shopping at Fou Lee market on Beacon Hill for adobo fixins', before heading home to cook up a pot for a crowd (check it out here).

Since Geo and Sabzi failed to invite me over to partake, and since Andrew waxed so eloquently about how easy it is to buy a chicken, get into the kitchen and get your groove on (something you've heard from me a time or two), I decided to do something I've never done: make chicken adobo at home.

Chicken adobo fixins' here at home. [photo: Nancy Leson]

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July 20, 2009 9:43 AM

I love it! Seattle's finally getting a "real" New York-style deli

Posted by Nancy Leson

Jon Jacobs gave me a major thrill in 2007. That's when he opened the closest thing we've got in Seattle to the kind of old-fashioned Jewish deli I grew up with: I Love New York Deli in Pike Place Market. There, I regularly waddle away with a hot pastrami sandwich in one hand and a warm kasha knish in the other. So what if the "deli" is a mere 105-square-feet of kiosk space parked in the holy triangle (you'll forgive the expression) between DeLaurenti and Daily Dozen Doughnuts? It's brought to us by a Brooklyn-born fresser who knows from Jewish deli-food. And today Jon's got great news:

He's going big-time, branching out with a second I Love New York Deli. In addition to all the delectables he's been dispensing at the Market, he'll offer a complete line of smoked fish imported from Homarus/Marshall in Brooklyn (belly lox! kippered salmon! smoked sable!), a dedicated deli case filled with kosher meats from Brooklyn's own Empire National, plus kugels, kasha varnishkes, stuffed cabbage, rugalach, egg creams and Chock full 'o Nuts (the "heavenly coffee").

Did I mention 50 seats and 20 parking slots?

So, where's it gonna be? Why should I tell you when you can get it straight from the horse's mouth? Heeeeeeeer's Jon-ny.

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July 17, 2009 1:37 PM

Good morning, Pike Place Market

Posted by Nancy Leson

I moved to Seattle 21 summers ago this week. Back then -- and frequently in my early years here, when I worked evenings rather than days -- I'd get up early and head straight to Pike Place Market. I'd sit at the counter at Stewart Brothers (now Seattle's Best Coffee) facing Post Alley, drinking a latte, reading the paper and watching the world go by, hardly able to believe that world was my world.

Beat the crowds at Pike Place Market: come early.

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February 4, 2009 2:08 PM

Pork. Chop. Why I adore Seattle's food scene

Posted by Nancy Leson

If you're one of those fabulously food-focused foodies who's dying to know what's going on with the Swinery -- Gabe Claycamp's bacon-biz-gone awry -- I urge you to take a look at Rebekah Denn's P.I. blog, where today she dishes the details by doing the journalistic voodoo that she does so well (and where readers have been chiming in on the subject, providing some "interesting" commentary on the chef/owner of Culinary Communion).

This, mind you, is far from the first time Gabe's gotten the business from John Law, nor from interested blog-readers (see: comments on my April post "Gypsy -- Busted by Tramps and Thieves?"). It's downright exhausting trying to keep up with the gang at Culinary Communion. Don't believe me? Then ask Seattle Weekly's Jonathan Kauffman. So, rather than try, allow me to turn the subject over to chef Chet Gerl, seen here yesterday shouldering his responsibilities at Matt's in the Market:

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August 7, 2008 11:13 AM

Food mags -- what's in your pile?

Posted by Nancy Leson

In my dreams I spend the lazy days of August at the beach -- with a big stack of books and magazines beside me. Believe me: those days at the beach are few and far between for this busy scribe (ditto for the "lazy" days). But when it comes to those stacks, I've got 'em in spades. There's the sky-high bedside stack. The either side of the couch and armchair stack. The piles and piles in the office stack. The magazines-to-recycle-at-the-doctors'-office stack. And then there's this spread of current culinary ink:

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June 23, 2008 8:08 AM

Counter Intelligence: Where do you eat?

Posted by Nancy Leson

Good morning, Eaters. After a two-week vacation, it's back to work for me. Before I tell you about where I've been, what I saw and, of course, what I've been eating, I've got a query.

Next month's restaurant roundup will highlight counters: places where I can belly up to the bar, watch the cooks in action and get in on the drama of an open kitchen. My question? Where are your favorite open-kitchen counters? And let's leave cocktail bars, wine bars and sushi bars out of it -- that's another story altogether, perfect for other roundups.

OK. I'll start. With one of my favorites: the quick-service Filipino-food counter at Oriental Mart in Pike Place Market. There, you'll regularly find me eating a bowl of bony-salmon soup afloat with fresh greens. Or -- if chief-cook-and-bottle-washer "Auntie Lei" has some on hand -- a platter of fried milkfish. And, if I'm really lucky (as I was the last time I ate there) both:

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May 29, 2008 9:41 AM

My kid's tour of Pike Place Market

Posted by Nancy Leson

This weekend, you might want to take the kids along and check out the Pike Place Market Street Festival. And with summer fast approaching, chances are you may find yourself tooling around our festive Market toting visitors from out of town, who may be far more interested in the sights, sound and noshes than the glorious produce from the farm stalls. Seeing as some of those visitors may be of the pipsqueak variety, you may need a few pointers from someone who resembles that statement. And I've got just the "someone" who can help.

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Food for Thought | Nancy Leson on KPLU

Listen to Nancy at 5:30 a.m. and 7:30 a.m. during Morning Edition, at 4:40 p.m. during All Things Considered and again the following Saturday at 8:30 a.m. during Weekend Edition on KPLU 88.5.

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