Spring is all about hope: that warm days will dry us out; that lemon yellow daffodils symbolize sunny weeks to come; that ethereal blossoms will become juicy cherries, apples or pears; that tiny green shoots poking out of the mud … Continue reading →
Here is a centuries old recipe for people who love to eat good food but don’t want to spend lots of time cooking. An Italian classic, it is foolproof, calls for only 6 or 7 ingredients and takes no more … Continue reading →
It is no secret that the foothills of our northwest mountains provide bountiful habitats for some of country’s best wild mushrooms. Because they don’t grow in freezing temperatures, fresh wild mushrooms are seasonal and available from April through November when … Continue reading →
At least once a week someone asks me about cooking fish saying something like, “I have a great recipe for salmon that I have used for years, but I seldom buy other fish because I don’t know what to do … Continue reading →
