Planting my family’s summer garden Sunday sacrificed several heads of lettuce.
Supported by late-spring rain and cool temperatures, I had babied these greens al...
I’ve been relishing California’s avocado season. This springtime window offers reasonable assurance that avocados are buttery and smooth without any stringy fle...
At least one quintessential recipe was omitted from this week’s food section spread about Ukrainian classics.
Cabbage rolls are considered pure comfort food acr...
Blueberry muffins caused me to wax nostalgic for a recent food section column. But carrot corncakes coerced me into the kitchen.
Savory baked goods, after all, ...
My recent column about muffins vouched for oil over butter.
But where my inexpert attempts at baking are concerned, butter often has been the saving grace. Butt...
My older son, in his own words, loves “little birds.”
That’s how we graduated from roasting smallish broiler chickens to a Cornish game hen for each diner to a ...
Pink shrimp season is practically reason unto itself to plan a trip to the Oregon Coast. Plus, I’m down to my last can of tuna.
What’s the big emergency? My fam...
Oregon’s shrimp season is picking up speed. But until I can get to the coast for the freshest catch, I make do with other species available frozen at mainstream...
The farmers market’s loss is Central Point’s gain.
Bread and pastries freshly baked in the Old World tradition are a daily commodity at the new Coquette Bakery....
My kids — like most — are macaroni and cheese purists.
But occasionally they have to suffer extraneous ingredients that either need to be used or will raise the...
The freshest asparagus, rhubarb, greens, herbs and other produce I plan to prepare for Easter will be the prize for shopping just a few days before the holiday....
Carrots seemed a fitting compromise for a food-section column published more than a week before Easter.
It’s been a few years since the timing of my biweekly co...
Carrot kraut provided much of the impetus for my latest food section column.
This ferment from local expert and cookbook author Kirsten Shockey is a versatile c...
My recent experience with Tex-Mex cuisine was far from revelatory.
If I closed my eyes eating in Austin and San Antonio, I very well could have been eating in S...
A recent trip to Texas afforded a meal I never could have foreseen.
Traditional Japanese yakitori interpreted through the lens of Texas barbecue is the theme of...
Last weekend’s pancakes unexpectedly emerged as waffles.
It wasn’t so much a change of heart on my part as a dual-purpose mix that simply did not work for panca...
Rave reviews for every meal obviously is too much to expect from my kids.
But I was shocked by their naked animosity for such an unoffensive ingredient as ricot...
Today marks a mathematics-themed observation of Albert Einstein’s birthday. But what would a celebration be without pie?
Pi Day has connected the calendar, math...
It’s something of a joke, given my surname.
But yes, I love lemons, particularly to counter the sweetness of desserts, featured in my latest column. The flavor ...
Eggs and milk are my barometer for grocery shopping.
As long as I’ve got a dozen eggs and a half-gallon of milk (and half-and-half for coffee) in the fridge, my...
