Sunday, November 22, 2009 - Page updated at 04:33 p.m.

Need help planning your Thanksgiving menu? Get tips from local chefs
See recipes for appetizers, entrees, sides and desserts, plus cooking charts and other helpful resources. And don't miss our annual Seattle Times cookie mailout!
From left, second-graders Danny Chung, Alimurtada Al-Shimari and Alan Huynh dive into lunch recently at Mount View Elementary in South Seattle. While Washington state's school-lunch program was not affected by a nationwide recall of peanut products earlier this year, the state remains concerned because it relies on food commodities supplied through the federal government to keep the cost of school meals low. Read story
Washington businesses break ties to industrial-food chain
In the confusing web that is the nation's industrial food-supply system, small companies in Washington state are trying to untangle themselves, taking over processing, commissioning independent testing, buying more things locally and checking out sources more carefully.

Try Pumpkin Bars with Hazelnut Streusel, Dark Chocolate Coconut Cookies, Chocolate Cinnamon Madeleines, Salted Caramel Nut Bars, and more. Our 2009 holiday cookie recipes were prepared by chefs at the Seattle Culinary Academy at Seattle Central Community College. Order your set today!
Friday, November 20
Nicole Brodeur | A welcome extended to everyone
Restaurant review | Artisanal at The Bravern shows French flair in delicious style
Dining Deals | Gojo: Ethiopian favorites, spiced with love
Thursday, November 19
Group decries saturated fat in movie popcorn
Tokyo crowned new gourmet capital by Michelin
Wednesday, November 18
Recipe: Apple-Braised Turkey Thighs, Red Wine Braised Beef Brisket and more
Happy Hour: Monsoon East blows into Bellevue with a tasty menu
Drink in the yuletide spirit at Nordic Heritage Museum
Ask the Splendid Table | Mountain Braise of Meats and Peppers
Recipe: Au Gratin Potato Casserole
Recipes: Old Miami Beach Deli-Style Coleslaw, Easy Lasagna and Pecan Pie Surprise Bars
Recipes: Sesame Pork Roast, Sour Cream Mashed Potatoes, Gingerbread with Lemon Sauce and more
The secret to make scalloped potatoes without curdling the sauce
Recipe: Mountain Braise of Meats and Peppers
Tuesday, November 17
New eatery Sip offers free lunch Nov. 18
13 restaurants enter fray over wild Alaska salmon
Sunday, November 15
Seattle's classic restaurants meet re-imagined new eateries
Wine Adviser | Bargains abound in Champagne and sparklers
Say "cheese": Tami Parr's blog and book helped put NW dairy products on the gourmet map
Plant Life | At Seattle's Bastille, the garden goodies are on the roof
Portraits | Nobody eats alone at The Thomas Street Bistro
Wine Adviser
Good wine at a good price, that's the standard of value in these tough times
In tough times, even the grandest of wines is getting caught in the cost crunch, but plenty of wineries are finding the ways to offer both good wine and good value. Washington state's Milbrandt Vineyards, which has the advantage of growing its own grapes, is one such winery.
UPDATE - 6:32 PM
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