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The whole dish

Pasta salads still potluck pleasers

My cooking recently received some kudos at potlucks. The biggest crowd pleaser was a key lime bar I adapted from a 2020 blog post and also recommended in a rece...

Spike smoothie with protein or spirits

Pineapple as a light but savory chilled soup, featured in this blog’s previous post, extends the fruit’s appeal. I even added pineapple to a Thai-style curry wi...

Keep cool with soups of summer

Consuming more fresh fruits and vegetables is easy when cooks “chill out.” Chilled soups made from melons, cucumbers, potatoes, tomatoes, peppers and more summe...

Cool, silky soups to boost your summer menu

“Is there such a thing as, like, cold potato soup?” Enthusiasm for food flagging amid a heat wave, my partner assumed he was grasping at straws. Little did he k...

Bars mix, match fresh or frozen fruits

An outing to pick blueberries intersected perfectly with my family’s recent Rogue River float to fete a friend’s birthday. A handheld dessert to share on the ri...

Red peppers sweeten shrimp saute

After reaffirming a love of good-quality shrimp in this blog’s previous post, I may next have to acknowledge a budding tolerance for red bell peppers. While rig...

Beer-batter shrimp worth the splurge

A healthier fish sandwich that skips the breading and frying was the hook for this blog’s previous post. But we all know that a good beer batter is worth the oc...

Happiness comes in a CSA box

Staking a claim in community supported agriculture expresses optimism. That’s perhaps never been truer than this year, when the region’s farmers face drought, s...

Skip the line for this fish sandwich

My family, like plenty of others around the region, beat the heat on a weekend camping trip at the coast. While we got our share of fog, wind and cooling temper...

Shrimp signify Oregon coast summer

For some people it’s burgers and dogs. For others, it’s Southern-style barbecue or New England clambakes. For me, shrimp signify summer. I’m not talking about a...

Carrot surplus calls for chilled soup

I have my kids’ school lunch program to thank for a surplus of baby carrots. They’re handy to have around, but four bags of baby carrots challenges us to eat th...

Tostadas pile on plant-based flavor

When you need fresh inspiration for plant-based dishes, think globally. Latin cuisine furnished the spice palette for the previous post to this blog, featuring ...

Top Latin beans, greens with green salsa

Beans and greens are a theme in my most recent food section column. For a six-day rafting trip that entailed camping and eating on the banks of the John Day Riv...

Beans of summer

“Too early in the summer to be sick of beans.” The “Brokeback Mountain” line leapt to mind as I scanned a menu for six days of rafting on the John Day River. Al...

Get happy at grocer’s local lamb sale

Heedless of who might be watching, I did a little happy dance in the meat section of Sherm’s Food 4 Less. Such joy was sparked by sign advertising the annual 4-...

Have your berries and chocolate, too

More than sunshine, in my mind, strawberries signify the start of summer. I’m in complete sympathy with food writer Daniel Neman about celebrating strawberries ...

Summer, spring herbs refresh pasta

Escaping the Rogue Valley’s heat wave last week, I returned home from a rafting trip to a garden gone wild. Lettuce, pepper, eggplant and tomato starts had all ...

Candy cake cause for celebration

Outdoor gatherings and single-serve food items were the rule of thumb for my older son’s birthday last month. How things have changed in that time: from cupc...

Taste sunshine in pineapple ceviche

As temperatures cool this week, a taste of sunshine can be had from supermarkets stocking fresh pineapple. The tropical fruit is enjoying its peak season, on wh...