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.
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.
Love means never having to fuss over a Valentine’s Day dessert. It doesn’t mean ignoring the holiday’s sweet factor. Instead, take a basic chocolate cake and embellish it with pointers from a pastry pro, someone like Alice Medrich, author of “Seriously Bitter Sweet.”
A Cuban sandwich is the stuff of which food memories are made. I still remember my first — enjoyed nearly 30 years ago at a small restaurant on Key Biscayne off the Miami coast. It was savory, it was crusty, it was delicious and it hit the spot.
You know how a word you’ve just learned suddenly begins popping up everywhere? Well, gnudi have been doing virtually the same lately, showing up on menus in restaurants I’ve visited and in cookbooks I’ve been reading.
North Central Washington wineries showed they can compete with the state’s largest and most prestigious wineries at the 15th Annual Platinum Judging, held by Wine Press Northwest and Great Northwest Wines in Kennewick Oct. 21-23.
Confucius was a philosopher and teacher who lived 2,500 years ago. His teachings, and those of his disciples, have since permeated every aspect of Chinese culture, including food and wine. His culinary precepts would strike food lovers today as surprisingly of the moment: protecting the environment; eating seasonally; being wary of food spoilage; adhering to a proper way of preparing, serving and eating food; and drinking in moderation.