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 ...
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...
“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...
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...
St. Patrick's Day may have passed, but springtime's green is just getting started. Locally grown salad mixes, herbs and tender produce of all types is showing u...
Super Bowl? More like Snack Bowl! And although this might not be the year you throw your biggest and most extravagant Super Bowl party, at least you can treat y...
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...
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 ...
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...
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...
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...
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...
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...
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 ...
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...
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...
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...
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...
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...
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...
