The Wenatchee World

Weather:

Weather

The latest extended forecast from The Weather Channel

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Today

Hi78° Mostly Sunny

Tonight

Lo53° Mostly Clear

Wednesday

Hi78° Sunny

Wednesday Night

Lo52° Partly Cloudy

Thursday

Hi77° Mostly Sunny

Thursday Night

Lo49° Mostly Cloudy

Friday

Hi72° Partly Sunny

Friday Night

Lo46° Mostly Cloudy

Saturday

Hi64° Partly Sunny

Saturday Night

Lo45° Partly Cloudy then Slight Chance Showers

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Dishes from the 1950s

The decade began with a bloody war in Korea that came to a conclusion, of sorts, that satisfied no one. The Civil Rights movement found its first victories, leading to a sense, among some, that the nation’s fabric was beginning to fray.
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A perfect seasonal dinner

Dijon mustard and orange marmalade create a spicy, sweet glaze for quick-cooking boneless pork chops. The secret to speedy cooking is to buy thin-cut pork chops or cut thick ones in half horizontally to make a 1/2-inch thick chop.
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Zucchini gets the soup treatment

Before those little green zucchinis start landing on your doorstep, be sure to stoke your recipe arsenal.
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Putting food hacks to the test

You’d think by now all the tricks to faster, easier and ultimately better food preparation would have been discovered.
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Packing some heat

If you’ve ever been through a kitchen remodel, you know what a pain it is to be without a stove. My home kitchen is getting a facelift, including a new range/stove. Thanks to my grill with a side burner I can still cook just about everything, but I’ve also turned to prepared foods and no-cook dishes.
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Say cheese: How to put anything you can think of into a quesadilla

Do you have kids? Do you know any kids? Would you describe yourself as a flat foodie? (Floodie?) If you answered “yes” to any of these, the quesadilla is the answer to most of your needs and many of your prayers. It’s easy to make. It’s versatile. It’s delicious. And best of all, it’s flat. What else do you need in a food item?
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How to save a recipe when all else fails

The recipe starts out raw — a mere idea — but aims for well done. The interval between hunch and lunch may be spent titrating salt and pepper or tossing out plate after disappointing plate. It’s not pretty.