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Satisfying salads
Turn an “oh” at salad into “Oh, wow” with a little imagination and not much effort. Even the best-dressed leaves can benefit from a sprinkling of nuts or seeds. Just add them right before serving so they stay nice and crunchy.
Watercress is a treat I had come to associate with spring and the return of farmers markets -- that is, until I came across vibrant bunches of it recently at the local grocer.
These veggie burgers draw their flavor from vegetables, and that’s the way it should be.
Try this quick and easy barbecue pork salad for a summer weekend treat. It brings the barbecue flavor without having to heat the grill.
The poached egg is a delicious and elegant treat, as pleasing to the eye as it is to the tongue. Yet it is also the Boo Radley of the egg family: seldom seen, frequently misunderstood, wrongly feared.
Summertime is burger time. And it’s so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return.
Northwest Wine Summer in the Pacific Northwest means spending more time outdoors and cooking with regional ingredients. This is why we keep fresh white wines in the fridge and ready to open the moment we fire up the grill.
You don’t have to go to some high-end steakhouse or shell out $200 a pound for ultra-marbled Wagyu beef from Japan to get flavorful, tender beef for your next barbecue. Just keep three crucial factors in mind: the grade, the grain and the aging. A well-informed purchase and a couple of easy prep steps can make the difference between a so-so steak and one that sends your eyeballs skyward.
Idaho’s wine industry is finally coming of age — and overcoming a haunting slight by none other than The Muppets.
Casseroles have never really had a place in my culinary repertoire. It’s a time thing mostly. I’d rather sear something off in a few minutes than stand around while it slowly bakes.
Salad recipes that have fussy lists of ingredients generally irritate me.
Forget the tie. Think bespoke booze for Father’s Day, specifically a beverage tailor-made to suit the hobbies father knows best.
Just 15 years ago, riesling barely was of importance in Washington. Certainly, it was a high-production variety that had its niche, but riesling wasn’t taken seriously by the general public.
Making a homemade salad dressing is not difficult, and the fresh taste always is worth the small effort required.
Sometimes it takes the mind of an 8-year-old boy to come up with a brilliant idea. At least when it comes to ice cream.
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