The Wenatchee World

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Today

Hi26° Snow Likely

Tonight

Lo22° Snow Likely then Chance Snow

Saturday

Hi30° Chance Snow

Saturday Night

Lo26° Chance Snow

Sunday

Hi33° Partly Sunny

Sunday Night

Lo24° Mostly Cloudy

Monday

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Monday Night

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Tuesday

Hi22° Mostly Sunny

Tuesday Night

Lo7° Mostly Clear

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Wine of the Week

The Wine of the Week was selected by judges as the Best White among 233 wines entered in the 2016 Wenatchee Wine & Food Festival competition. Other top winners from the competition will be featured in coming weeks.
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How to understand the mystery of tea

With cooler weather coming, warmer beverages sound better every day. Still, you can drink only so much coffee, and some of us are perhaps already a little, um, over-caffeinated. Maybe it’s time to consider a cup of tea, the world’s second-most-popular beverage (after water), according to the Tea Association of the U.S.A., with about one-third of coffee’s caffeine.
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What is pie? 3 pie mavens weigh in

You think you know the definition of pie. After all, is any dish more firmly ingrained in an American’s mind than a freshly made apple pie? Coming up with a workable definition of the dish should be as easy as — well, you get the idea.
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Wine of the Week

The inaugural selection for Wine of the Week was selected by judges as the top wine among 233 wines entered in the 2016 Wenatchee Wine & Food Festival competition. We’ll feature other top winners from the competition in the coming weeks. 
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How to make the best waffles

We all know that superlatives have lost whatever meaning they ever had (thanks, internet!). But we can also all agree that waffles are one of the reasons it’s good to be alive. And I’m prepared to stand behind the assertion that the recipe here produces the world’s best waffles.
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Turning Thanksgiving leftovers into savory pie

Thanksgiving leftovers and what to do with them are inevitable parts of the holiday. After going through the hassle of planning, shopping, prepping, cooking, serving and cleaning up, I do not want to eat the same meal all over again the next day.
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Thanksgiving 101

I’m no one’s grandmother. But I’ve made enough Thanksgiving dinners to act like one.
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The very best kitchen tools, according to the pros

For the foodie, rows of gleaming electric meat smokers, mandolin slicers and sous vide machines call out like a siren song, but many kitchen gadgets that promise to make food prep easier or deliver restaurant-quality results end up in the back of the kitchen drawer.

Great Northwest Wine | Best wines from GNW’s invitational

HOOD RIVER, Ore. — After the dust settled from two days of tasting through nearly 600 wines, the judges for the fourth annual Great Northwest Invitational Wine Competition chose a Cabernet Sauvignon from a respected Walla Walla Valley winery as the best of show.
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No-fuss toppings make pizza easy as pie

At this point in the History of Pizza, so many styles populate our pizzerias, delivery boxes, cookbooks and freezer cases that it doesn’t surprise us to hear someone describe a new restaurant’s pies as “Italian.”
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How to host a wine tasting at home… and not get drunk

If you haven’t done a great deal of wine tasting in your life, either in wine shops, at foodie festival seminars, at wineries or in the homes of your wine-obsessed friends, you might breeze right past the second word in “wine tasting” and subconsciously replace it with a word that more closely matches your own experience: “drinking.”
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Savor Western flavor with Santa Maria-style Tri-tip Kebabs

In California, whole seasoned roasts are strung up on steel rods and then gradually lowered over hot red oak coals. Cooking a whole roast, generally 2 1/2-3 pounds, takes about 45-50 minutes for medium-rare. The roast is sliced and served with salsa and pinquito beans, which are said to be grown only in the Santa Maria Valley.