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Food

Midsummer veggies take meals to new heights

The height of summer coincides with a drop at grocery checkout stands. This reduction doesn’t come through coupon clipping or sticking to store brands. It’s be...

Big-time Basil

Classic bruschetta and Caprese salad may still be weeks in the making. My basil, however, is a big deal — even without tomatoes. The same late-spring rain and c...

Brunch can be a breeze

Summer puts everybody in a party mood, and there’s no better way to celebrate than a late-morning al fresco spread of tempting sweet and savory breakfast and lu...

Ribs 101: Choose your cooking method

I used to be a smoker. Er, make that a smoker of meats, fish, potatoes, veggies and such. The apparatus that fueled that habit is no longer in my culinary reper...

Salad Days

If you’re grilling and chilling on the Fourth, you need some great sides to go with those perfectly prepared proteins. When it comes to salads, classics like po...

Strawberry smell confirms season

Traditionally associated with springtime, strawberry season captures the imagination in April, and our anticipation mounts through May. But the season doesn’t c...

Pucker up for ‘pie plant’

They go together like peanut butter and jelly. The marriage of fresh strawberries and rhubarb, however, is far more fleeting than classic companionship sugge...

Coconut cake bridges fruit seasons

Coconut is the third ingredient in a tropical trifecta that inspired my latest food section column. The grated flesh, the rich milk and even coconut extract tie...

Chutney preserves pineapple’s shine

Pineapple brightened this week’s food section. The peak-season fruit that inspired some bright recipes more often is consumed in my household as a snack or meal...

Lovely lettuce wraps crisp-fried shrimp

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...

Guacamole a vehicle for therapeutic herbs

I’ve been relishing California’s avocado season. This springtime window offers reasonable assurance that avocados are buttery and smooth without any stringy fle...

Cabbage rolls are thrifty cook’s friend

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...

Mix savory muffins in many combinations

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, ...

Butter, buttermilk coax high-rise biscuits

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...

Cheesy grits steal mealtime show

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 ...

Oregon albacore raises casserole game

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...

Suss out sustainable shrimp, seafood

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...

A French duet: omelet, baguette

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....

Tetrazzini embraces leftover ham

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...

Tips crack the code on fresh eggs

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....