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