The Wenatchee World

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7 fun new takes on the 7-layer salad

It’s the quintessential potluck food: 7-layer salad. With its layers of iceberg lettuce, peas, tomatoes, onions, cheddar cheese, bacon and mayonnaise, it’s colorful, crunchy and creamy all in one bite.
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Boneless leg of lamb makes for prep-and-leave-it ease

I push vegetables; I encourage meatless mains as often as possible. But sometimes you just need to splurge. Our family adores lamb. Grilling makes it even better. For a small group, I’ll make lamb chops; for a larger crowd, boneless leg of lamb impresses and proves super easy.
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Seasoning food properly makes all the difference in taste

Do you keep a salt shaker on the dining-room table? More important, do you use it on the food on your plate? If so, then I’d like to suggest that you may not be seasoning your food properly. Let’s fix that, shall we?
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Trail treats: DIY granola bars and other outdoorsy food

Fresh air, gorgeous views and mile after mile of rugged but walkable wilderness — there are few forms of exercise more enticing than a hike along beautiful mountain trails. It’s good for the body, mind and spirit.

Northwest wineries crafting delicious rosés

Back in June, we wrote about a number of rosés that would be perfect for summer sipping. Since then, we have seen an absolute deluge of pink wines coming from Pacific Northwest wineries — so many that we decided we’d better put the spotlight back on this exciting and growing category.
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Dude food: Steven Raichlen talks man-made meals, kitchen tips

Cooking may not be a gender-specific activity, but there are some characteristics that follow stereotypes more often than not (read on before you start to object). At least that’s what Steven Raichlen says — and we tend to agree. He’s the guy who has brought us more grilling books than one would think possible (most of the 30 books he’s written, including “Planet Barbecue!” and “Barbecue! Bible”). Now Raichlen directs his considerable culinary knowledge to another subject he’s equally skilled at: teaching men to cook in “Man Made Meals: The ...
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Melons make the meal

You know you’re in the heart of the summer when the melons come out to play.

The scoop on ice cream scoops

July is National Ice Cream Month, and to create a picture-perfect dollop on a cone or in a dish, you need an ice cream scoop.

Five herbs to top off summer’s produce

This is the best time of year for people who love food because fresh corn, tomatoes, green beans, squash, blueberries, watermelon and cantaloupe are plentiful.