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Food

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....

Kraut, kimchi make global grilled cheese

Carrot kraut provided much of the impetus for my latest food section column. This ferment from local expert and cookbook author Kirsten Shockey is a versatile c...

Freeform sopes easily made at home

My recent experience with Tex-Mex cuisine was far from revelatory. If I closed my eyes eating in Austin and San Antonio, I very well could have been eating in S...

Chorizo spices up breakfast burrito

A recent trip to Texas afforded a meal I never could have foreseen. Traditional Japanese yakitori interpreted through the lens of Texas barbecue is the theme of...

Make waffle-wiches for any meal

Last weekend’s pancakes unexpectedly emerged as waffles. It wasn’t so much a change of heart on my part as a dual-purpose mix that simply did not work for panca...

Green lasagna recipe needs no ricotta

Rave reviews for every meal obviously is too much to expect from my kids. But I was shocked by their naked animosity for such an unoffensive ingredient as ricot...

Observe Pi Day the British way

Today marks a mathematics-themed observation of Albert Einstein’s birthday. But what would a celebration be without pie? Pi Day has connected the calendar, math...

Gotta lotta lemons? Make piccata

It’s something of a joke, given my surname. But yes, I love lemons, particularly to counter the sweetness of desserts, featured in my latest column. The flavor ...

One-pot dish pairs eggs, potatoes

Eggs and milk are my barometer for grocery shopping. As long as I’ve got a dozen eggs and a half-gallon of milk (and half-and-half for coffee) in the fridge, my...