Turns out you can pretty much make artisan crackers in your sleep.
Jess Thomson travels the state in search of both Washington’s food heritage and its future. The Seattle-based cookbook author is a contributor to Sunset and a host of other magazines and is out with a new book: “Dishing Up Washington: 150 Recipes That Capture Authentic Regional Flavors.”
Bright citrusy flavors. Splashes of colorful sugary confetti. Rich creamy frosting flecked with berries.
It all started with a mistake — more a careless disregard for the principles of baking.
When Chuck Reininger decided to get into winemaking rather than brewing, the Walla Walla Valley still was a bit of a backwater in the Washington wine industry, home to just a handful of high-quality producers.
Pesto Meat Loaf is an updated version of one of America’s best-loved foods. This meat loaf takes only 15 minutes to bake. The secret is to cook it on a baking sheet, which allows hot air to circulate all around the meat.
There are noodle soups, and there is pho, Vietnam’s complex gift to the world.
The best-tasting veggie burger I’ve ever met is falafel. A product of the Middle East, falafel are deep-fried fritters made from ground chickpeas or fava beans that are tucked into pita pockets and drizzled with tahini. They are delicious, hearty, inexpensive and relatively healthful.
CHICKEN FRYING 101
What’s in a name? Plenty when it comes to pork chops, and it’s all about to change.
NASHVILLE, Tenn. – Most folks know Memphis for its barbecue and Philly for its cheesesteaks, but how about Nashville and its hot chicken?
In 2003, Doug Gore handed over the Columbia Crest winemaking reins to oversee all of Ste. Michelle Wine Estates’ production.
Today’s dish is a vegan version of the classic Linguine with Clam Sauce, minus the clams.
Lamb steaks drizzled with mint pesto sauce is a perfect dish for any weeknight dinner. Slices of lamb are cut from the leg to make a steak 3/4- to 1-inch thick with a round bone in the center. They are sometimes displayed in the meat case, or you can ask the butcher to cut them for you. They make juicy and tender steaks.
When I informed The Husband that I was going to make pork with a rhubarb sauce, he dismissed the idea out of hand. He does not like sweet in his savory.
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