The Wenatchee World

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This Afternoon

Hi54° Chance Showers

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Wednesday Night

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Flute glasses are pretty, but they’re ruining your Champagne

I gave up the flute years ago. It was a pretty easy decision to make, since I was seeing so many other people giving it up. They were drinking sparkling wine from — brace yourself — regular wine glasses. And it was awesome.

Wine of the Week

Judges awarded these wines a Gold Medal in the 2016 Wenatchee Wine & Food Festival competition.
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Something salty and sweet, with a little heat and meat

You might have enjoyed a dish like this with similar components, but this one has the edge in the all-important flavor category. The rice cooks in coconut milk — the thin kind you drink, not the one that’s thick and canned and more caloric.
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Cheese and spinach make pasta sing

Let’s face it. Not everyone enjoys a raging love affair with fish, be it fried, broiled, baked or minced into ketchup-dipping fish sticks.

Wine of the Week

Judges awarded these wines a Gold Medal in the 2016 Wenatchee Wine & Food Festival competition.
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Dumplings in 5 simple steps

Dumplings are as fun to make as they are to eat, which is a good thing for those of us not satisfied with the usual six or eight pieces served at restaurants and takeout joints. Making dumplings at home means you can eat as many as you can make.
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DIY tortillas? Try these corn cakes instead

When I think of corn and beans, I naturally think of Mexico, where they — along with chile peppers — form the bedrock of the cuisine. The corn is typically in the form of masa, made into such delights as tortillas, tamales, tostadas and the rimmed masa boats called sopes.
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A healthful risotto that doesn’t cause a stir

I have a risotto conflict. I love the traditional dish — made with arborio, carnaroli or another short-grain white rice that swells up and combines with the cheese and butter to get so wonderfully creamy. But like so many other health-conscious cooks, I’m also trying to favor whole grains whenever possible. So I’ve broken with tradition and made risotto — or should I call it “risotto”? — with barley, farro and more.
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My simple sauce tops it all

The best way I've found to improve upon dinner has nothing to do with butter. It doesn't involve a generous glug of cream, or even a few slabs of bacon. The secret recipe that has transformed so many of my meals from dull to exciting is so unassuming that you probably have it stashed in your refrigerator right now.
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Craving Chinese takeout? Make this easy, stir-fried noodle dish at home

Today, I want to share a recipe that I crave when I'm sick with a cold. When my sinuses are stuffed and my body aches, I crave Chinese food. I'm not talking about excellent renditions of Cantonese, Szechuan or Taiwanese cuisines that you might find at any number of excellent Chinese restaurants.
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Changes planned to the sell-by dates on food

The majority of Americans have no clear idea what "sell by" labels are trying to tell them. But after 40 years of letting us guess, the grocery industry has made moves to clear up the confusion.