Food

This highly flavorful steak is versatile enough to work for family-style dining, as well as a party-worthy appetizer. It all comes down to the polenta.

It was barely spring when several area chefs and food writers gathered around the table at Quillisascut Farm School. The weekend retreat in Rice, Wash., organized by Latah Bistro chef David Blaine, was equal parts discussion and shared meals.

The classic combination of oatmeal cookies and milk. Together at last in a cool summer treat. These ice cream sandwiches start with oatmeal cookies speckled with flecks of chocolate. Nestled between them is purchased vanilla ice cream (for ease) dressed up with bits of toffee. Of course, these ice cream sandwiches also are easily adapted to whatever flavors you’re hankering for. Finely chopped dried fruit, dark or white chocolate chips, or other small candies could be substituted for the chocolate in the cookies or for the toffee bits in the ice cream. And just about any flavor ice cream can be used.

Light, in-season and make-ahead – it’s the trifecta for the perfect summer supper. For this easy-to-prepare dish, thin slices of eggplant are baked until tender, then fashioned into rolls stuffed with delicately spiced couscous and tangy feta cheese.

We all know pulled pork makes a killer sandwich. But I wanted to see how it held up to another carb – pasta. I started by making a basic pulled pork. But instead of barbecue sauce, I used a blend of sun-dried tomatoes, roasted red peppers, creme fraiche and garlic. This combination would offer bold flavors and colors.