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Fresh Flavors for Fall Feasting
Bringing together diverse groups to share new foods is Thanksgiving’s origin story. Centuries later, hosts can embrace that holiday spirit by welcoming vegetarians, vegans, gluten-free
November 11, 2020
Bringing together diverse groups to share new foods is Thanksgiving’s origin story. Centuries later, hosts can embrace that holiday spirit by welcoming vegetarians, vegans, gluten-free
A gift of overripe strawberries on a day too hot for canning opened Lisa Frey to a new method of preserving. The resulting elixir was
With all the buzz over plant- or soy-based burgers like the Impossible Burger and Beyond Burger, are they actually healthy for you? Julie Kokinakes, a
Having spent about two-thirds of my life around a barbecue grill I decided to see how the two most popular “non-meat” burgers would cook up
Early fall may end with roasting peppers, but it begins by roasting eggplant. I’ve been roasting and freezing eggplant flesh for months now, since my
I’ve spent some exasperating moments on the phone with readers who want me to send them some different recipes for canning salsa. For most, the
This time of year, I eat a jalapeno almost every day: on pizza, in tacos, topping my favorite Asian-style noodles and substituted for red pepper
This is a wonderful use of extra grilled summer squash. When packing for a healthy lunch, add the vinaigrette right before serving in order to
If you find it challenging to get those daily fruit and vegetable requirements met, experiment with sneaking in zucchini or summer squash to fortify a
A Hawaiian vacation gave Sherry Bowman-Harkness a glimpse at sugar cane’s transformation into ubiquitous food. The sugar factory, recalls Harkness of the tour taken when
Rhonda Foshay’s gazpacho was one of the lovely little perks of participating in the Sunriver Art Faire every August. Her husband, Paul, is a talented
Camping cuisine is a concept I’ve fully embraced only within the past few years. Capitulating to hot dogs and beans for dinner, granola and yogurt
This is another use for extra zucchini or your favorite summer squash toward the end of the summer season. Shelf-stable evaporated milk replaces the heavy
Butter on corn. Salt on corn. Maybe chili powder on corn. Gloriously sweet corn practically stands alone so long as summer keeps the crop coming.
Abundant garden zucchini often prompts my penchant for making pizza. I slice the squash as thinly as possible and arrange it in concentric circles on a
Cookbooks will tell you that French cutting — the act of cutting green beans lengthwise into thin strips — should be reserved for mature, less
Cool, crisp and refreshing, sweetened with fresh fruit and seasoned with global flair — these are summer’s hottest salads. Truly satisfying salads that speak to
Among my favorite noodle dishes, pad Thai recently was referenced in this blog. In truth, my typical pad Thai could be more accurately described as
Sept. 2020 TOC:
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