Pacific Northwest rhubarb has hit the market and it's as beautiful as ever. OK, so it isn't as chic as sapote, or as artsy as an artichoke.
I consider stir-frying the modern answer to the "cook's surprise" casserole my Mom assembled from all of the fast-fading ingredients she could cull from the 'fridge.
If you ever want to pass some time on a long flight, just turn to a fellow passenger and announce "the correct way" to cook an artichoke.
Although "spring lamb" is a term about as archaic as "spring chicken," this succulent Oregon commodity still is considered a harbinger of the season.
If you, like me, are one of the majority blessed with taste buds and digestive tracts that allow appreciation of the marvelous allium family — in all its varieties and forms of preparation...
I guess I've always had strong feelings about food and its preparation.
In classic French cuisine, there was a time when even a trace amount of fat on a sauce's surface meant it had broken: the result of a careless or inept chef.
I've always embraced spinach salads. They're fresh with a nice amount of crunch and flavor.
From Oregon State University's renowned hazelnut-breeding program, here's the latest scoop: Welcome Wepster, a new, high-yielding, blight-resistant hazelnut tree bred to fulfill the wishes of the...
Winter's a season of intense contrasts — from vigorous, outdoor activities, such as cross-country skiing, to intimate conversations by a roaring fire.
The other night, in need of a fast but tasty dinner concept, I remembered my frozen cache of homemade polenta.
It's the perfect time to ponder cornbread construction because it makes such a dynamic accompaniment to chili. And who isn't hankering for chili this month?
One of my most memorable scallop-eating experiences took place at 4,000 feet, in the grand dining room of Yosemite National Park's Ahwahnee Hotel.
Holy guacamole, Batman! Better line up those avocados now.
I love the heft and beauty of a well-made bowl and, over the years, have brought a fair number of them into my kitchen.
Mom's needed a little extra TLC lately, so I've been cooking like crazy.
With Thanksgiving a little over a week away, most of us still are fleshing out the menu. Plus, there are all the December events to think of.
Some nights — maybe most nights in some households — the main culinary goal is simply an eat-quick-to-get-out-the-door sort of effort.
I had this vision.
Did you know that the Willamette Valley and surrounding region grows 99.9 percent of the nation's domestic hazelnut crop?
When jazz artist Thomas Mackay was called on by the Medford Jazz Festival to put together an...
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