Food

Food

• Handling a vegetarian Thanksgiving - 11/18/2009

  With Thanksgiving on the horizon, you're probably giving some thought to your menu.

• Gobble, gobble: Want leftovers after Turkey Day? - 11/18/2009

  I've volunteered to make Thanksgiving dinner this year for a group of friends.

  
• 'Pine mouth' lingers for days - 11/11/2009

  Andrew Telzak got a great deal on pine nuts at an Asian market and whipped up a batch of pesto for friends. It tasted great.

  
• Tasting room offers a wide variety - 11/11/2009

  South Stage Cellars of Jacksonville is a wine-tasting room with a difference.

• Since you asked: Scalloped potato secret in the sauce - 11/11/2009

  Why does the sauce for scalloped potatoes sometimes curdle?

• Books to get you baking - 11/4/2009

  Colder weather is an invitation to turn the oven on and start baking.

  
• Memories of a San Francisco treat - 11/4/2009

  After a week in San Francisco, my husband met my flight, and as we headed out to the freeway asked if I'd like to stop somewhere along the way for a...

• Snack on Halloween pumpkin seeds - 10/28/2009

  You've crafted the perfectly gruesome or goofy jack-o'-lantern. But what to do with all the glop you scraped out in the process?

  
• Keg wines have a 'very good' quality - 10/28/2009

  Let's call this "Keg Wines — Part 2."

• The 'perfect' roasted chicken - 10/28/2009

  At a time of year when all things roasted sounds particularly inviting, we're at our most motivated level for turning out a delectable, juicy,...

• Street food moves into the kitchen - 10/21/2009

  Travels in Bali promise luxuries like the cosmetics Joyce Brandon brings home to Ashland.

  
• Winter squash are varied and vivid - 10/21/2009

  The colorful and dramatic winter squash could have their own show, with a cast of characters as varied and vivid as any Disney fantasy-styled...

• Since you asked: Read ingredients when choosing your chorizo - 10/21/2009

  I'm writing in regards to the Quick Fix recipe for Fabada in the Oct. 7 food section.

• Candy Comfort - 10/14/2009

  His is "the company that a vanilla marshmallow built," says Peter Croyle.

  
• Keg deliveries cut cost of local wine - 10/14/2009

  Good local wines for less money? It's happening at a number of Rogue Valley restaurants, thanks to the keg program.

• Since You Asked: Baby backs cost more, but spare ribs are meatier - 10/14/2009

  I would like to know what the difference is between baby-back ribs and spare ribs (not country spare ribs; I can tell the difference with those).

• There are plenty of Oregon apples to go around - 10/14/2009

  Finally, apple season has arrived, and if there's anything we know about Oregon, it's that apples thrive here.

• Neighborhood Harvest shares bounty - 10/7/2009

  With no plans to preserve their Italian plums this year, Don Macklin and Elizabeth Zinser were loathe to let the fruit go to waste.

  
• Waste not: Make a relish or chutney - 10/7/2009

  As the days of early autumn become shorter and the Northwest nights cooler, those once-prolific plots of tomato vines, pickling cukes and pepper...