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Updated Nov 27, 2015 at 2:26 PM

It was during an endless drive home from a camping trip in eastern Washington that entrepreneur Adam Stites came up with his latest product. "What would happen if I infused heavy cream with cannabis, then mixed it with my coffee?" he mused. ("My VW van doesn't go very fast, so I have a lot of time to think," Stites explains.)

Updated Nov 27, 2015 at 8:16 AM

After paying top dollar for a locally raised, free-range, heritage-breed turkey, I feel duty-bound to appropriately honor its remains. But I only have so much stomach for the same ingredient for days on end. So while I’m recasting turkey in various...

Updated Nov 26, 2015 at 7:49 AM

Looking for a fun new way to satisfy that Nutella craving? So were we!

Posted Nov 24, 2015 at 11:01 PM

There’s no getting around it: You’re making a pumpkin dessert. Even with the cloying pumpkin-spice craze already in full swing, no one’s going without the holiday favorite on the big day. As evidenced by its presence in...

Posted Nov 24, 2015 at 11:01 PM

Pinot noir is one of the oldest grape varietals used to make wine. The Gauls hid it in wooden casks, Roman emperors loved it, Catholic monks used it, and poems have been written about it. It has been grown in Burgundy, New Zealand, California,...

Updated Nov 24, 2015 at 11:02 AM

Deconstructed turkey roasted on a bed of stuffing isn’t exactly a new concept. The method, explained by Oregon State Master Food Preservers for the newspaper’s annual holiday guide, was championed by Julia Child and America’s Test Kitchen. But it’s...

Updated Nov 23, 2015 at 12:08 PM

Teatime with a vegetarian friend and the topic of Thanksgiving called to mind the “vegducken.” This zucchini-and-eggplant-stuffed butternut squash recently has been heralded as the vegetarian answer to the typical holiday centerpiece. I felt...

Posted Nov 19, 2015 at 11:01 PM

The stuffed Thanksgiving turkey — a la Norman Rockwell — should be just a memory of holidays past. That’s the advice of food experts, including Jackson County Master Food Preserver Volunteers, who held a November...

Updated Nov 19, 2015 at 12:16 PM

In the weeks leading up to Thanksgiving, cooks are busy making decisions: what to put in and what to leave out. Some pure traditionalists keep the table exactly as they have been doing for generations in their families. Others like to...

Updated Nov 19, 2015 at 9:55 AM

Maybe it's due to our evolution from the era of cavemen when the strongest and fastest hunters would have the biggest bounty to eat. Or maybe it's just another example of the male perception of what women like gone awry.

Updated Nov 19, 2015 at 9:36 AM

Q: Now that it is getting to be stew-and-soup season, can you explain what one bay leaf contributes to a recipe? Is it really necessary? — Karen Stover, Westerville, Ohio A: When cooking dishes such as soups and...

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