Foodie Karah Kemmerly brings us four new and unique recipes highlighting late summer and early fall ingredients, including pumpkin soup and broccoli pesto.
I think sometimes the pancake is the unsung hero of breakfast. As ubiquitous as the greasy spoon, to non-dairy creamer and weak coffee, I think many people bypass the short stack of buttermilk flapjacks in lieu of her fancier cousins, French toast and Belgian waffles.
If you and your sweetheart are going to brave the crowds this Feb. 14, I'd recommend making your reservations yesterday. Personally, I would take a home-cooked meal over eating out any day. Whether you're celebrating Valentine's Day, or the anniversary of Oregon's statehood, here's a recipe that's tasty, simple to throw together and won't break the bank.
It's January, which means that many of us are making new commitments to our health and culinary palette. Whether you are hoping to eat healthier, or just hoping to shake up the midwinter stir-fry doldrums, I've got a couple tips for you.
My family has a thing about garlic. I don't just mean that we use garlic often. I mean that, for my typical birthday dinner, we use about three heads of garlic for three people.
A few years ago my family made one of our favorite dishes for Christmas Eve dinner. This dish involves consuming entire heads of garlic, baked in white wine and rosemary, topped with melting Gorgonzola, smeared on delicious ciabatta. Are you salivating yet?
As chilly winter weather sets in, what could be more tempting than a warm holiday drink or something sparkling to welcome in the New Year? Here are a few recipes perfect for sipping on while studying by the fire in Reid or to impress friends at an upcoming party!
