While the weather might be cooling off a little, it's still too hot to ignite the oven, stove and maybe even the barbecue. But it's never too warm for a nice meal. Especially when it's served with a cold beer. The trick is to make a satisfying, colorful and appetizing dish without cranking the heat, ... More >>
At first I was skeptical of the colorful mini peppers packaged in the clamshell at the grocery store. I can be wary of produce not sold from crates at farmers markets, and these glossy, firm, petite yellow, red and orange babies looked just too plastic-perfect and remarkably un-heirloom to be any go ... More >>
Still looking for the perfect date for Valentine's Day? Why not settle on a bacon-wrapped date? They're tender, sweet, salty and rich. Here's a date that is guaranteed to make just about anybody happy.
For the carnivore, nothing can beat this appetizer in satisfying cravings of sweet, salty, fatty ... More >>
Jeanne Kelleyfreekeh and grilled zucchini salad
Bulgur and farro are great, but have you tasted that other wheat grain, freekeh? Freekeh (also frike or frikeh) is a fire-roasted green wheat that's grown in Turkey, Syria and Lebanon. With a distinct green color and a smoky, nutty flavor, freek ... More >>
Jeanne Kelleytomato, feta and watermelon salad
Several years ago while dining at Portland's Le Pigeon in late summer, I asked the straight-out-of-Portlandia server for her menu recommendations. "You must try the Tomato, Watermelon and Feta Salad," she enthused. As if on cue, my daughter said, ... More >>
Jeanne Kelleypork stew
Make haste. Make stew?
Summer is around the corner and very soon we'll be avoiding the stove, cooking everything from steaks to pizzas on the barbecue, and concocting cold salads for hot nights. Three-months-plus of nightly grilled and chilled entrees is not a bad thin ... More >>
A good granola is hard to find. The supermarket selection, no matter what the flavor or brand -- organic or otherwise -- tastes like stale oat flakes. And the proliferation of low fat granolas -- don't even bother with those, unless you enjoy snacking on sweetened cardboa ... More >>
Ryan Millerpanna cotta
Panna Cotta is boring. Gingered versions show up on "fusion" restaurant menus all over town, and just about every Food Network star (insert desired perkiness, accent, girth or cleavage here) has demonstrated just how easy the Italian "cooked cream" is to make. But, this ... More >>