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Fried leeks are the elegant relative of fried onion rings. Chefs at fine restaurants use them to top steaks and fish for visually arresting height and palate-pleasing crunch. The deep fried leek strips are equally at home atop a burger or eggs: omelet, poached or scrambled. In the recipe in the photo, executive chef/owner Christopher…
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Head to the Oregon Truffle Festival to get your share! Photo courtesy Taste Of Oregon. Check out this recipe for Roast Chicken With Truffles. The truffle are coming! The truffles are coming! Registration is now open for the eighth annual Oregon Truffle Festival, with Early Bird pricing available through September 30th. The festival takes…
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This tip is for chile lovers: The window is briefly open for Hatch chiles, the most prized chile of New Mexico, with a meaty flesh and mild-medium heat. The season is August through early September, but depending on weather conditions, the harvest can begin as early as July and finish in early October. If you…
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It’s always exciting to discover a new “favorite food” that’s good for you. When we received a generous shipment of Garden Lites frozen vegetable soufflés from the manufacturer, we liked them. But as we ate soufflé after veggie soufflé, we grew to really like them. We became so accustomed to eating one a day as…
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Mix it up: a green salad with crudites, figs and nuts. Photo courtesy La Tourangelle. We were facing lot of leftover crudités—raw broccoli, cauliflower, green beans and sugar snap peas—among traditional salad ingredients like carrots, cherry tomatoes and radishes. Why is it that we normally toss the carrots, tomatoes and radishes into a green…
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