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Published February 8th, 2012 - 9:42AM
Garlic, sherry and hoisin sauce flavor chicken in this quick Chinese stir-fry.

Published February 8th, 2012 - 9:28AM
It seemed impossible. I wanted to make a zero-sugar, low-carb version of a cake that is made from almost nothing but sugar and carbs.
Published February 8th, 2012 - 7:19AM
After a couple of false starts, Hamilton Cellars in Richland got rolling a year ago and already is releasing some startlingly superb wines.
Published February 8th, 2012 - 9:45AM
WALNUT CREEK, Calif. – It’s no accident that oysters are identified by the specific tidal region in which they are grown. Like that sense of place that defines a wine – terroir – the flavor of these beautiful bivalves is influenced by the nutrients, temperature and salinity of the water in which they are raised. In the industry, they call it merroir.
Published February 8th, 2012 - 9:31AM
It’s Valentine’s Day again, and I just want to remind people there are alternatives to chocolate when it comes to showing your love.
Published February 4th, 2012 - 10:24AM
Here are five beer events over the next 10 days: South Sound brewers pour at Seattle’s Belgian beer festival tomorrow, the RAM hosts a brewer’s dinner, Morso Wine Bar invites Doug Tiede from Engine House No. 9 to talk about British beers, The Spar hosts Deschutes Brewery and 99 Bottles, the beer store, has a tasting with chocolate and brew.
Published February 1st, 2012 - 12:05AM
These are not your girlfriend’s cupcakes. There is no frilly pastel frosting piped on top. They are not delicate. They are not pretty.
Published February 1st, 2012 - 12:05AM
When it comes to making pulled chicken, it’s hard to beat the two-ingredient simplicity of simmering chicken breasts in a bottle of barbecue sauce.
Published February 1st, 2012 - 12:05AM
Whenever I think of Super Bowl Sunday, I think of chili, and guacamole and chips. And Ro-Tel cheese dip. And Frito pie.
Published February 1st, 2012 - 12:05AM
This sauce is so simple that it has become a tried and true stand-by for me – and it’s always a hit. Maple syrup, brown sugar and mustard blend with the pan juices to make a succulent sauce for the sauteed pork chops. The sauce is great with pork, ham, turkey or chicken. Warm it on its own and serve with any of these cooked meats or use it as a dipping sauce. It can be served hot or at room temperature.
Published February 1st, 2012 - 7:00AM
Few images of Pacific Northwest wine country are as iconic as the red-roofed barn just off Mill Creek Road in Walla Walla.
Published February 1st, 2012 - 12:05AM
Let your appetizers shine this winter. Who can resist incredible little edibles to swallow in a bite? They could make for a slightly prettier, if not tastier, Super Bowl spread.
Published January 25th, 2012 - 12:05AM
The largest judging of American wines just keeps getting bigger and better.
Published January 25th, 2012 - 12:05AM
This thick and hearty soup made with ham, lentils and tomatoes takes only 30 minutes to make and is a great way to brighten up a winter evening. It’s a whole meal in one bowl.
Published January 25th, 2012 - 12:05AM
Eating long beans to symbolize a long life is a hallmark of Chinese New Year.

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