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Updated May 21, 2015 at 8:19 AM

Pickled rhubarb, covered in this blog’s previous post, is a delicious addition to salads. Think frisee, blanched asparagus or chopped Belgian endive topped with a poached egg. But quickly sauteing or roasting rhubarb brings out just a hint of sweetness in the vegetable while softening it. The technique, in combination with goat cheese and toasted [...]

Updated May 20, 2015 at 8:37 AM

“I like my eggs over easy and my coffee black; I like my steaks thick and juicy or my money back,” went an old song back in the day. I’m with Joe or Ozzie or whoever was singing it about the thick and juicy part. I...

Posted May 19, 2015 at 11:01 PM

A student exchange gave Chris Dennett his first taste of Alba, Italy.Relishing his immersion in “really amazing Italian food,” Dennett characterizes the fare of Italy’s Piedmont region as a fusion of sorts with French...

Posted May 19, 2015 at 11:01 PM

The sommelier at the restaurant offers an extensive wine menu. You choose a premium bottle, either by a familiar label, a region or, sometimes, based on price. The waiter delivers the wine, uncorks it at the table, and pours a small amount for...

Updated May 19, 2015 at 10:24 AM

Ron Orick writes, “Gooey butter cake originated in St. Louis during the Depression, and this recipe is a staple in St. Louis cookbooks. It’s very easy to make and very rich. I am originally from St. Louis and now reside in...

Updated May 19, 2015 at 8:23 AM

Its nickname, fittingly, is pie plant. And in the pantheon of pie fillings, rhubarb ranks right up there for me. Indifferent baker that I am, I managed to cobble together a strawberry-rhubarb crostata on the fly as lamb shanks simmered away in my...

Posted May 18, 2015 at 11:01 PM

TIP OF THE WEEKWidely recognized as portable and tasty, grapes are an easy way to enjoy an extra serving of fruit. But not only are grapes a super snack, they’re a terrific fresh ingredient to enhance any meal.Yes,...

Updated May 18, 2015 at 9:03 AM

“There will be cake!” When we are invited to any kind of celebration, we expect it will end with cake – and sometimes song.Who doesn’t remember birthday parties marked with a two-layer circle of white...

Updated May 15, 2015 at 10:15 AM

The most recent post to this blog played into most cooks’ penchant for using rhubarb in sweet condiments and desserts. While the pucker-provoking stalks do indeed go with strawberries like peanut butter with jelly, they have a surprisingly savory...

Posted May 14, 2015 at 11:01 PM

Southern Oregon has some household names when it comes to specialty foods, along with up-and-comers who are elevating the region’s status as a gastronomic destination.A tour of culinary highlights can extend beyond Ashland’s...

Updated May 14, 2015 at 9:03 AM

Pink lemonade is a delightfully refreshing beverage for the ever-warming days drawing upon us. But what is pink lemonade?Like most things, the legend behind its creation is debated. Both versions are bizarre. One story is of a...

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