The Wenatchee World



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Bayless is back with engaging new cookbook

Mix the passion chef Rick Bayless has for the cuisines of Mexico with his enthusiasm for serving it up at his many restaurants and on his TV series “Mexico: One Plate at a Time,” and it’s easy to see how that could never be contained in a handful of books.

Can bitter be beautiful?

Once upon a time, you may have wrinkled your nose when a plate of (pick one: Brussels sprouts, Belgian endive, mustard greens, radicchio) arrived at the table. You shunned espresso and Campari. You even steered clear of those craft beers with a bitter edge.

Easy peasy lemon spaghetti

Do you cook your pasta in a big pot of boiling salted water? Me too, always have. That’s the way it’s recommended in many Italian cookbooks and in the directions on packages or boxes of pasta. And that’s the way I’ve answered readers: cook pasta in lots of seasoned boiling water. But could it be we’ve been being wasteful all this time and doing it all wrong? A month or so ago on social media someone shared a video deeming so. It was by Harold McGee, who writes about the ...

Heavenly Horchata

Refreshing and slightly sweet, horchata is a popular spring and summertime sip in Mexico.

Stuff it: Chicken Cordon Bleu done healthy

When looking for different ways to prepare chicken breast, stuffing them with cheese and deli meats is a great option. Chicken breasts are pounded thin (or you can slice them in half horizontally), and then a slice of ham and cheese is placed on top. The chicken is rolled up and secured with toothpicks. Once rolled, they are typically dredged in flour, dipped in egg and then rolled in breadcrumbs and pan fried.

Hummus how-to

With the national recall of classic Sabra Hummus because of listeria, you might be missing your hummus fix.

Sheet pan suppers

Ease of preparation is a big selling point for home cooks, which explains our love of slow-cooker dinners and one-pot meals.

Seeking out bargain reds

The calendar says we should be in the final throes of winter’s feeble clutches, but let’s be honest: we’ve been thinking spring and the renewal of life that it brings forth for quite some time.

Five Things to Know about Farm to School

Farm to School is a nationwide movement to get more fresh, locally grown food into school meals and raise awareness about local agriculture.  

A juicy wedge of California history

It’s easy to be dazzled by all the spectacular citrus in the markets this time of year: blood and Cara Cara oranges, Meyer lemons, a dozen kinds of mandarins, finger limes smaller than your pinkie and Big Wong pummelos the size of your head.

Lake Chelan wineries build on success

The history of wine grapes along the banks of Washington’s Lake Chelan goes back to the 1880s, but that all but disappeared until the late 1990s, when a soft apple market had orchardists thinking about a new direction.