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The Whole Dish

Eat hash before, after, during turkey day

A veritable cornucopia of winter squash recipes constituted last week’s food section. To recipes for butternut, kabocha, spaghetti and acorn, I’ll add one for d...

Maple, bourbon sauce succulent wings

Maple syrup, to some, is an indispensable fall flavor. That’s according to this week’s food section story about American-made syrup (see the e-edition). To th...

No-cook dessert doubles as spooky scene

Halloween is nigh, so it must be time for some spooky snacks. I’m supposed to contribute food items to my kids’ classrooms for Monday’s fall party. Preferably,...

Skillet apples are simple side, dessert

Apples in my household aren’t just for snacking and sweet treats. A fall-into-winter staple in my fridge, apples add bursts of flavor and fiber to the season’s...

Recipe skips breading eggplant for Parmesan

Eggplant Parmesan has eluded my family this year amid scant fruits in our home garden. To stretch smaller eggplants — namely Japanese varieties — into Parmesa...

Figs a favorite summer-into-fall fruit

Southern Oregon’s extended summerlike temperatures are ideal for the quintessential warm-into-cold-season fruit. Figs are abundant now at grocers, farmers marke...

Classic after-school snack also adult fare

Updating the lunchbox anchored our recent back-to-school food section. To that story, I’ll acknowledge the appeal of a classic after-school snack: French br...

Make pastry, choose crostata or pie

My apologies to Cynthia Stauffer, as well as all the other readers who noticed — but didn’t write in — about my oversight in this week’s food section. The stor...

Corn salad counters summer heat

When summer flavors are in full swing, actual cooking fades in importance. That’s because I only need to toss together farm-fresh produce for light meals that ...

Take a cool dip into summer cucumbers

A cucumber confession commenced my latest food section column. Despite my lifelong fondness for pickles, I only came around to fresh cucumbers — even garden-...

Shift flatbreads to morning meals

If you can put scrambled eggs on nachos, you better believe you can put them on flatbread. The former is a fun brunch idea from Wednesday’s food section and sel...

Flatbreads update breakfast foods

The observation that outdoor entertaining is best kept to hours before noon will only become more relevant in the coming weeks. Temperatures over 100 forec...

Waiting for tomatoes? Make this soup

The advent of summer produce inspires all manner of dishes, not least among them, soup. Chilled soups, of course, are classic mealtime solutions when the mercu...

Watermelon, feta salad a fave for 4th

A few fresh takes on summer salads fill this week’s food section. To writer Jim Flint’s recipes for broccoli salad, Mexican pasta salad and melon cucumber sala...

Bake, blend, freeze overripe berries

Strawberries seemingly can go from perfectly ripe to overripe in less than a day. That’s why I check on a cache of berries every few hours, which isn’t hard wh...

Strew strawberries into main-dish salads

Another week or so of locally grown strawberries should be in the forecast. That’s according to Amber Fry, who manages Fry Family Farm Store in Medford. The be...

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...