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Food

Make salmon, farro for spring cleanse

It’s time for a spring cleaning — and not just for our living spaces. Our internal environments need cleansing, too. Make the switch to more wholesome, lighter ...

Carrots in pastry make veggie Wellington

I love a classic recipe reinterpreted for modern times and diverse diets. Take beef Wellington, for example. I love the concept. I love the presentation. I love...

Carrot cake perfect for Easter

“Rabbit food” doesn’t excite me all that much — unless we’re talking carrot cake. This longtime birthday favorite also is perfect for Easter, particularly on ye...

Hail to the Hass!

Springtime shades of green aren't apparent only in sprouting bulbs, leafing trees and shamrocks. Avocados, grown and harvested in California, start to hit their...

Christmas dinner for two

There's a good chance you're staying home for Christmas this year. If you're like us, you may not be able to fill the seats, but at least you can fill the table...

One last recipe before we say goodbye

Today, with a heavy and grateful heart, I'm announcing my decision to step away from my column. And so on one of the few times in the 30-plus years I have been ...

Extend summer with dried tomatoes

Oregon summers and the tomatoes we grow should never go to waste. The culinary aspects of tomato appreciation in these weeks of harvest are right up my alley. F...

Here's how to can salsa safely

I've spent some exasperating moments on the phone with readers who want me to send them some different recipes for canning salsa. For most, the frustration is t...

A Southern touch to Pacific Northwest corn

Southern cooks have been boiling their summer corn on the cob in a milk, sugar and water bath for eons. Yet my eyes have always glazed over when encountering su...

Grilling is not just for carnivores

What could be better than a thick, well-marbled ribeye, seasoned and seared to juicy perfection on a ripping hot grill? Grilled planks of yellow squash? Well, m...

Keep the green in summer beans

Cookbooks will tell you that French cutting - the act of cutting green beans lengthwise into thin strips - should be reserved for mature, less tender beans. I d...

Freeze now, jam later

Oregonians spend an awful lot of time waiting for summer. Even when it's technically here, at least as indicated by that "X" on June's calendar, we know it can ...

Oodles of zoodles

When I was a working stiff years ago in Washington state, July invariably produced three major events in our town: a parade on the Fourth, the annual PRCA rodeo...

Gear up for summer's bounty

Your opportunity to capture the harvest is upon us. Local rhubarb is here. And then it's on to berries, cherries, peaches, apples and pears - an amazing journey...

Cooking during 'this time'

Our neighbor, Jane, trotted across the street with a story idea: "You need to talk about things to put in your freezer. You know, during this time. " Indeed, du...

Parma is popping

Bottling her "cheesy stuff" afforded Shannon Schnibbe a home-based business opportunity while she raised her young children. More than 15 years later, Parma's r...

Artichoke lover's guide

Having grown up in the San Francisco Bay Area, with Watsonville - the Artichoke Capital of the World - just to our south, artichokes were a common offering arou...

Foods to pair with a good ale

With so many styles of craft ales to choose from, could I possibly have a single favorite? If push came to shove, I would have to go with American red ale. With...