Fresh, dried, candied or pickled, the rhizome of the plant Zingiber officinale — “ginger root” to you and me — is a hot commodity at the moment.
Let’s have a quick show of hands among the diet-conscious: Who is craving a plain baked chicken breast right now?
How discontented would our winters be without the glorious summer promise of oranges, grapefruit, lemons and limes?
Abacela founder Earl Jones says proudly, “This is the wine we came to Oregon to make.”
For a simple and elegant meal that takes 30 minutes to make, try beef in a cognac mustard sauce, roasted potatoes and asparagus.
In this grown up version of macaroni and cheese we take a trip to Italy. Sort of.
In addition to being one of medieval Europe’s busiest rulers, Charlemagne was a great promoter of obscure vegetables. Sometime between regulating weights and measures and legislating against serfdom, the Germanic emperor decreed that kohlrabi should be grown in every part of his domain. Where is Charlemagne when you need him?
The typical grocer sells some 50,000 different products. The typical shopper buys the same 264 over and over again.
Have you ever been to a party where dips weren’t served? Me, neither. They’re mainstays at gatherings, and they’ve come a long way from the days of sour cream mixed with packaged soup or salad dressing mixes.
In November, we conducted our 12th annual Platinum Judging, what we have dubbed “the best of the best in the Great Northwest.”
It’s winter. It’s cold. You want something hearty. But you’re also trying to eat better and don’t want to ruin your diet by diving into a cream-laden casserole.
A pineapple salsa adds a crisp, fresh flavor to chicken breasts. Adding diced pineapple cubes to store-bought chunky tomato salsa adds a sweet punch to the prepared salsa.
And here it is: The secret ingredient to chipotle chicken is mayonnaise.
Beef tenderloin, cooked so wonderfully it melts in your mouth. A crowning glory of roasted pork, succulent and tender to the bone.
Like many popcorn lovers seduced by the ease and low-fat promises of microwave popcorn, I spent years popping corn in a paper bag. But the artificial butter flavor of packaged microwave popcorn never truly satisfied. And popping corn in my own lunch bags produced tough, dry popcorn that wasn’t entirely redeemed by the butter I drizzled on top.
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