After dining on turkey for Thanksgiving and then eating turkey leftovers in soups, salads and sandwiches, you might be ready for a holiday change-up.
If you cra...
In a season of culinary abundance, tahini is the gift that keeps on giving — with uses far beyond the expected.
Best known as a key ingredient in hummus, baba g...
“Puff the magic pastry …”
That line recently sparked some creative lyric compositions to the tune of “Puff the Magic Dragon.” Yes, dinner with elementary-age ki...
This Thanksgiving — more than any other I can recall — my focus will be gratitude.
That’s because my attention won’t be consumed by preparing or gobbling a spre...
All summer, we enjoy our share of zucchini and summer squashes. Come autumn, we happily embrace their harder-shelled, densely-fleshed, sweet-tasting brethren. L...
Pumpkins aren't just meant for pie or playful evisceration. They are also a vegetable, a squash, and can therefore be eaten.
The question is: How? How to best e...
I’m a cook of two minds.
Half of me clings to summer’s eggplant, chiles and tomatoes, of which I haven’t had nearly my fill coming off a disappointing gardening...
Two gardening seasons have passed since this column characterized eggplant among the ultimate comfort foods.
This year, I’m sorely in need of comfort amid a lac...
“Poppers” was the word that jumped out from the freezer case.
Scanning the package’s ingredients, I noted egg whites as the second ingredient, followed by evapo...
Chiles I can typically count on to be perfectly content in my container garden.
Craving heat of the culinary kind at summer’s height, I grew prolific jalapeno a...
Does a sandwich of grated carrots and raisins with Miracle Whip spread sound tasty to you?
How about leftover cold spaghetti sandwiched between two slices of b...
Sweet corn is one of the surest signs of summer.
And the crop at Coats Ranch in Central Point has been reassuring, following the closure of nearby Seven Oaks Fa...
Adoration of pickles amid ambivalence toward cucumbers may seem a strange contradiction.
Most of my adult years, however, were spent in that contrary camp. Comm...
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...
