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...
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...
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...
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...
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...
Traditionally associated with springtime, strawberry season captures the imagination in April, and our anticipation mounts through May.
But the season doesn’t c...
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 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...
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...
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...
I’ve been relishing California’s avocado season. This springtime window offers reasonable assurance that avocados are buttery and smooth without any stringy fle...
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...
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, ...
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...
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 ...
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...
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...
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....
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...
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....
