Food

Food

• Slagle Creek up to 2,000 cases a year - 2/3/2010

  When people ask me to recommend a good local wine that's more affordable than some others, a label that comes to mind is Slagle Creek.

• Living life in the fast lane? Try '30-minute meals' - 2/3/2010

  On evenings when the rat race cranks up to high gear, dinner becomes the pit stop. If it isn't speedy and efficient, your team loses.

• Since You Asked: THRIVE guide lists 'organic' restaurants - 2/3/2010

  I've been trying to eat organically, which is fairly easy when I'm doing the cooking, but I'm usually at a loss when invited out to eat.

• Pastured Pork - 1/27/2010

  Far from the farm's cozy barn, four black pigs bed down on the forest floor.

  
• Jasmine rice: aromatherapy for cooks - 1/27/2010

  With so many varieties of rice in the world to choose from, it would seem ridiculous for me to pick a favorite. And, yet, jasmine rice is it.

• Since You Asked: A little sugar tames spice - 1/27/2010

  I made the Quick Fix recipe for Hawaiian Ginger-Chicken Stew printed in a recent edition of A la Carte.

• Whetting young appetites - 1/20/2010

  A new series of Ashland cooking classes welcomes "kids in the kitchen."

  
• Kids will eat up these reads - 1/20/2010

  A good children's book is nourishment for the soul, as fine as a bowl of chicken soup on a winter's day.

• Sunset magazine highlights local wineries - 1/20/2010

  If you perused the January issue of Sunset magazine, you may have noticed an interesting, little map on Page 32. Next to Napa, Calif., it says "then."

• Since You Asked: Confit technique makes meat soft and delicious - 1/20/2010

  What is confit? On cooking shows, I have seen duck used to make it, but it didn't look like anything but duck breast.

• Comfort Zone - 1/13/2010

  Without mounds of meat, mashed potatoes and rich desserts, diners may not consider Jeff Hauptman's cuisine "comfort food."

  
• A little work — delicious payoff - 1/13/2010

  If you're experiencing a marginal state of mind right now when it comes to cooking, I'm reminding you of the roasted-chicken cure.

• Since you asked: Safflower gives saffron's stain, but no flavor - 1/13/2010

  The chicken recipe in last week's Healthy Living section reminded me of "poor man's saffron."

• Gourmet America - 1/6/2010

  Want an easy way to sum up how Americans ate during the first 10 years of the new century? Three words should do it.

  
• Local wine options grew in 2009 - 1/6/2010

  The variety of interesting, good wines made in Southern Oregon certainly expanded during the year that just ended.

• Simmer away hearty winter meals - 1/6/2010

  As another season of college football comes to an end, perhaps you've had your fill of bowl games.

• Since you asked: Greek yogurt yields thick rewards - 1/6/2010

  I've seen more and more recipes over the past few years calling for Greek yogurt, and it's only within the past year or so that I've easily located...

• Turducken: A whole lot of a good thing - 12/30/2009

  At first glance, it looks like a roast turkey on steroids.

  
• Go out in style but conserve resources in upcoming year - 12/30/2009

  Can you stand to read one more collection of party recipes before we move on to the next decade?