Get the latest Seattle recipes from Group Recipes. http://www.grouprecipes.com/tag/seattle Jay is helping Sam get back into the dating scene] Sam Baldwin: What is "tiramisu"? Jay: You'll find out. Sam Baldwin: Well, what is it? Jay: You'll see! Sam Baldwin: Some woman is gonna want me to do it to her and I'm not gonna know what it is! http://www.grouprecipes.com/97319/sleepless-in-seattle.html I originally made these at the request of my old chorus director John Kelleher, who also worked at Seattle area Starbucks (I think he'd had the combo in a cookie there, once). I was surprised but very pleased they came out so tasty! These days, these are pretty much the only cookies which are requested and I make on a fairly regular basis. http://www.grouprecipes.com/24717/white-chocolate-chip-cranberry-oatmeal-cookies.html From Chef Scott Simpson comes Blue Onion Bistro's signature dish! A rich, velvety macaroni made with blue cheese. From Bon Appetit magazine, March 2003. http://www.grouprecipes.com/23222/blue-onion-bistros-macaroni-and-blue-cheese-with-chives.html Delicious with grilled chicken or fish! Tom Douglas owns and runs some of Seattle’s most exciting restaurants: Dahlia Lounge, Etta’s, Palace Kitchen, Lola, Serious Pie, Dahlia Bakery, and the Palace Ballroom. http://www.grouprecipes.com/21401/tom-douglas-blueberry-corn-relish.html We made these at our "Fish ID" class at Culinary Communion, served alongside the Chiptole Chile Glazed Salmon, and clams, mussels, and other wonderful foods. The fritters were my favorite recipe of the evening! :) Posted with permission. Although they're wonderful with dinner, I have to admit that I enjoy them as leftovers even more for breakfast. *grin* http://www.grouprecipes.com/21201/black-bean-fritters---culinary-communion.html From a Seattle newspaper article comes the recipe for the famous Ivar's Clam Chowder. Ivar, sadly departed, was a longtime icon in Seattle's history. http://www.grouprecipes.com/21136/ivars-clam-chowder.html Grilled salmon with a wonderful rub from Tom Douglas' popular restaurant Etta's in Seattle. http://www.grouprecipes.com/20239/grilled-salmon-with-spicy-rub---ettas-seattle---tom-douglas.html Azeteca Restaurants are a chain of Mexican-American eateries which began in the Seattle area and have spread in popularity over the Pacific Northwest and elsewhere. This is my take on Azteca Restaurant's Pollo a la Crema. Rich and delicious! Chicken breast, sautéed with onion in a delicious mild crema sauce. Although the ingredient list is long, this recipe is actually quite easy to put together. http://www.grouprecipes.com/20236/pollo-crema---creamy-mexican-chicken---aztecas-pollo-a-la-crema.html Azeteca Restaurants are a chain of Mexican-American eateries which began in the Seattle area and have spread in popularity over the Pacific Northwest and elsewhere. Here's my take on Azteca Restaurant's Molcajete stew. Delicious! Don't let the long ingredient list bother you... although there are a lot of them, this recipe is actually quite easy to put together. http://www.grouprecipes.com/20235/mexican-style-meat-and-vegetable-stew---aztecas-molcajete.html The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle, a wonderful 24-hour gourmet restaurant. http://www.grouprecipes.com/20125/escargot-a-la-bourguignonne-recipe---13-coins-seattle.html