When I am asked the would-you-rather question "cake or pie?" I am pie all the way, no hesitation. But as much as I love a freshly baked, double-crust apple pie, most days of the week I want a dessert that's lighter, healthier and easier to make.
It is officially apple season! It’s almost as if apples are the bridge between summer and fall, and I always get so excited and inspired upon their arrival. Do yourself a favor and get out to Green Bluff these next couple of weeks to pick some of the dozens of varieties available.
This is one of the dishes I have come to rely on when I don't feel like cooking – it's as close as I come to waving a magic wand at dinnertime. There's hardly anything to do to get it to the table, and it takes less than half an hour, start to finish.
If ever there were a time to follow the rules of local eating in the food world, it's now at the end of summer. It's criminal not to load up on produce such as tomatoes, which are currently overflowing at farmers markets.
I love bacon. In addition to the crispy, smoky strips that I serve alongside scrambled eggs or sandwiched in a BLT, a beautiful byproduct is the fat rendered while cooking that can be used to add great bacon flavor to dishes of all sorts.
This dish captures the shorts-and-a-sweatshirt feel this time of year as we are clinging to summer while cozying up to fall. The summery essence comes from the peak-season eggplant and tomatoes, which are the cornerstones of the recipe.
This week we are focusing on a classic boil. Boils can traditionally be prepared with numerous kinds of shellfish, whether saltwater or freshwater. I chose to use shrimp today as they are readily available and always a crowd-pleaser.
I'm a big fan of breakfast for dinner, often whipping up an impromptu frittata or egg scramble to plate with a simple salad and whole grain toast for a quick, satisfying supper. Besides the pleasure of the food, I relish the spark of rebelliousness.
Last week, we welcomed a new addition to our family. Zebadiah Zucchini weighed in at 7 pounds, 1 oz. It was a natural delivery, but my husband may have strained his back wrestling the squash from its leafy lair. Zeb quickly became part of the family.
These are divisive times, but I think there’s one thing that most of us have in common at this point in the season: We all have a forlorn zucchini or two sitting on our kitchen counter or hiding somewhere in the refrigerator.
The word esquites literally translates to toasted corn, and I can’t think of a better way to serve up this delicious summer crop. You may have heard of esquites’ more popular cousin elote, which is also sold by street vendors in Mexico.
Our growing season might be a bit short here in the Inland Northwest, but that doesn’t mean we can’t celebrate one of summer’s simplest pleasures: the backyard tomato. My vines are bursting with a variety of sweet heirlooms right now.
Pasta and a jar of store-bought sauce is a classic in the world of pantry cooking. It's a quick, pretty effortless and filling meal. While the adage "If it ain't broke, don't fix it" applies here, with just a few more ingredients, you can transform the dish.
This salad is a quadruple threat of refreshment, with each of its four main elements offering a unique layer of quenching flavor. At its base are two cooling food A-listers: chunks of juicy watermelon and crunchy cucumber.
If you're a fan of the convenience and versatility of canned beans but you've thought they could use a flavor boost, I've got two words for you: Marinate them. Beans can soak up the flavors in a simple mixture of vinegar, olive oil, garlic, basil and red pepper flakes.
When I want a healthful, no-cook meal, which is most of the time throughout the summer, I often reach for a jar of good Italian tuna in olive oil to flake over whatever I picked up at the farmers market that week.
We are in that delirious moment of summer when you can't make a wrong move at the farmer's market. Tomatoes in all sizes lie next to piles of corn and fields of berries in cartons. It's a grown-up version of the cliché about the kid in a candy store.