After spending the week between Christmas and New Year’s Day away from home, I’m easing back into cooking.
One way of doing that is dealing with all the leftove...
Winning cookie recipes are ready in this week’s food section to inspire holiday baking.
Each of the Chicago Tribune’s top three cookies (see the e-edition) offe...
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 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...
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,...
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...
Eggplant Parmesan has eluded my family this year amid scant fruits in our home garden.
To stretch smaller eggplants — namely Japanese varieties — into Parmesa...
Southern Oregon’s extended summerlike temperatures are ideal for the quintessential warm-into-cold-season fruit.
Figs are abundant now at grocers, farmers marke...
More than two years since COVID assistance arrived for families, school lunches are starting to resemble pre-pandemic meals, including the government’s recall o...
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...
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...
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 ...
A cucumber confession commenced my latest food section
column.
Despite my lifelong fondness for pickles, I only came around to fresh cucumbers — even garden-...
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...
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...
If you really love ribs, chances are you’re a purist.
Smoking, as this week’s food section
column confirmed, is the gold standard. But there’s more than one...
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...
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...
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...
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...
