
Jackie Varriano
Food Writer at Seattle Times
Seattle Times food writer. Tell me about your favorite Seattle-area neighborhood spot! Drop me a line at [email protected]
Articles
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1 week ago |
seattletimes.com | Jackie Varriano
Dave’s Hot Chicken, a Los Angeles-based Nashville-style hot chicken chain, announced this week that it plans to build four new franchises in Western Washington, expanding on the restaurant’s Capitol Hill footprint. Construction is slated to begin next week in Redmond, with shops in Tacoma, Puyallup and Federal Way following.
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2 weeks ago |
seattletimes.com | Jackie Varriano
Life moves pretty fast when you’re aboard an Amtrak train chugging along at 80 mph. Some sights — like Mount Rainier — are in view for long, delicious minutes while others — like the Hulda Klager Lilac Gardens in Woodland, Clark and Cowlitz counties — are here and gone in the blink of an eye. “Yeah, you missed it,” Stuart Snyder, a volunteer with the National Park Service Trails & Rails program, chuckles as a passenger asks about catching a view of the lilacs.
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2 weeks ago |
tri-cityherald.com | Jackie Varriano
May 19-H Mart has announced a June 5 grand opening date for its latest Seattle-area store. The Ballard H Mart will mark the 10th store opened in Greater Seattle by the New Jersey-based Asian grocery company since 2017. In addition to the extensive range of Asian groceries that H Mart is known for, the 25,000-square-foot store at 951 N.W. Ballard Way will include a deli, a curated K-Beauty section, and Artbox, a lifestyle shop with gifts and home goods.
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2 weeks ago |
seattletimes.com | Jackie Varriano
My kids don’t believe me when I say there’s always time to change your mind about food. They can’t imagine that one day they might actually like roasted broccoli or red sauce on spaghetti. As a former tomato hater, I get it. But after eating in Des Moines recently, I came home with a fresh example for the next time we bicker about marinara. My latest ingredient revelation came in the form of pizza — more specifically, pizza toppings.
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2 weeks ago |
seattletimes.com | Jackie Varriano
WHEN IT SEEMED like the whole world was babying sourdough starters in 2020, Louisa Hays Tremonte was working to summit a different baking peak: the Italian rainbow cookie. A staple of Italian American bakeries across the East Coast and Midwest, the colorful stacked wonder takes three layers of almond-scented cake in red, white and green (yes, the colors of the Italian flag) and sandwiches them with thin layers of apricot jam before enrobing the entire thing in chocolate.
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