Recent food stories

• Chef's Secrets - 5/15/2013

  ATLANTA — Richard Blais wants you to know that great flavors can be coaxed out of ordinary ingredients — and that a bit of simple science...

  
• Oregon strawberries are sweet purity - 5/15/2013

  The strawberry is one of Oregon's dearest commodities, and it arrived early this year. So time's a-wasting!

• Scone simplicity - 5/8/2013

  Scones are one of the basic pleasures in life.

  
• A backyard oyster roast - 5/1/2013

  RALEIGH, N.C. — You can't roast oysters without one piece of essential equipment: a pint of beer.

  
• Real 'apeel' - 4/24/2013

  Here's to life handing you lemons — lots of them.

  
• Completely Kale - 4/17/2013

  Kale is about as unlikely a food star as you can imagine.

  
• Work yourself up a bit of wok-bliss - 4/17/2013

  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...

• Sweet or savory? - 4/10/2013

  I should have known better. My cousin's seemingly casual invitation was too intent on success, the gleam in her eye a bit too bright.

  
• Champion chia - 4/3/2013

  The "pudding" that nutrition consultant Tiazza Rose prepares is quicker than any packaged powder.

  
• The wonderful world of artichokes - 4/3/2013

  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.

• Eggs-cellent! - 3/27/2013

  Like Easter eggs hidden away for holiday hunts, the deviled variety have a way of showing up unexpectedly.

  
• Available year-round, lamb still tastes of spring - 3/27/2013

  Although "spring lamb" is a term about as archaic as "spring chicken," this succulent Oregon commodity still is considered a harbinger of the season.

• First off, start with good onions - 3/20/2013

  If you, like me, are one of the majority blessed with taste buds and digestive tracts that allow appreciation of the marvelous allium family —...

• Flavor Infusion - 3/13/2013

  Like most health-conscious cooks, Lisa Doyle always used olive oil — until her family hit on a method for extracting nutrient-rich oils from...

  
• Since You Asked: Keep French green beans crunchy - 3/6/2013

  I have found fresh, bagged, French green beans at a local supermarket. What is the best way to prepare them so they stay a little crunchy?

• Lemon Lesson - 2/27/2013

  With spring's sunny days still on the horizon, one fruit's bright hue and floral scent speak to chef Sandy Dowling.

  
• Since You Asked: Stock is a base for broths - 2/27/2013

  What's the difference between broth and stock?

• Vinaigrettes bring zoom to the kitchen - 2/27/2013

  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...

• Loving Lentils - 2/20/2013

  From the legume lexicon, one leaps out for reducing the risk of heart disease, grocery costs and cooks' time in the kitchen.

  
• Take creamed spinach to another level - 2/20/2013

  I've always embraced spinach salads. They're fresh with a nice amount of crunch and flavor.