Log In


Reset Password

Food

It’s time to get your al fresco on

Picnic season is here! Whether you’re planning a bang-up Fourth of July, a reunion or a family outing, one thing is certain: If it’s yummy, portable and easy to...

Carrot surplus calls for chilled soup

I have my kids’ school lunch program to thank for a surplus of baby carrots. They’re handy to have around, but four bags of baby carrots challenges us to eat th...

Tostadas pile on plant-based flavor

When you need fresh inspiration for plant-based dishes, think globally. Latin cuisine furnished the spice palette for the previous post to this blog, featuring ...

Top Latin beans, greens with green salsa

Beans and greens are a theme in my most recent food section column. For a six-day rafting trip that entailed camping and eating on the banks of the John Day Riv...

Get happy at grocer’s local lamb sale

Heedless of who might be watching, I did a little happy dance in the meat section of Sherm’s Food 4 Less. Such joy was sparked by sign advertising the annual 4-...

Have your berries and chocolate, too

More than sunshine, in my mind, strawberries signify the start of summer. I’m in complete sympathy with food writer Daniel Neman about celebrating strawberries ...

Summer, spring herbs refresh pasta

Escaping the Rogue Valley’s heat wave last week, I returned home from a rafting trip to a garden gone wild. Lettuce, pepper, eggplant and tomato starts had all ...

Carnivores, start your engines

For the diehards, grilling season is 365 days a year — come rain, snow, sleet or dark of night. For the rest of us who haven’t yet ventured out this season, ...

Candy cake cause for celebration

Outdoor gatherings and single-serve food items were the rule of thumb for my older son’s birthday last month. How things have changed in that time: from cupc...

Taste sunshine in pineapple ceviche

As temperatures cool this week, a taste of sunshine can be had from supermarkets stocking fresh pineapple. The tropical fruit is enjoying its peak season, on wh...

Take a breakfast trip to the islands

As bagged fruits at reduced prices, citrus is ending its run. Apples and pears have been in cold storage for six months. And on my latest trip to the grocery st...

Better vinegars perfect pickled eggs

Applegate fermentation expert Kirsten Shockey recommends white vinegar as a cleaning, not a cooking, solution. Commonly used in home canning, however, white vin...

Traditional spices accent pickled beets

The new book from an Applegate author proves you can make vinegar from beets. And of course, you can make beets from vinegar — pickled beets, that is. The vineg...

Cider vinegar mellows red onions

While researching a book about fermenting apple cider, Kirsten Shockey wanted to go further. So the Applegate resident wrote 15,000 words about apple juice’s fi...

Stuff pasta shells with spring’s spinach

Using up a container of ricotta cheese has consumed some of my culinary attention span this past week. I recently purchased the BelGioioso brand on a stellar sa...

Cast iron bakes up raisin bread spiral

Despite my collection of specialty stoneware, I remain an ambivalent baker. I’m feeling a resurgence of enthusiasm, however, amid assurances that cast iron skil...

The case for cast iron

House-hunting for much of this year, I confronted at each new property a burning question: Was the kitchen’s range gas or electric? If the cook’s domain didn’t ...

Nostalgic chicken salad curries favor

Much-maligned curry powder still has its place in the kitchen, as this week’s food section confirmed. A hallmark of both casual British pub fare and elegant hig...

Curry paste seasons easy soup

Curries concocted from whole spices, as well as pastes and powders, seasoned this week’s food section. Despite the large selection of spices I have on hand, cur...

Try India’s chicken noodle soup

It’s a bit of good luck that my kids will so readily eat lentils. The quick-cooking pulses can encompass any combination of vegetables — with just a little meat...