The Wenatchee World

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One rotisserie chicken, 25 ideas for dinner

After a long day, who hasn’t stumbled into the grocery store without the faintest idea of what to put on the table, when suddenly the tempting whiff of a freshly roasted chicken puts everything into perspective?

Restaurants’ regimens help diners with celiac disease

Tossing pizza dough into the air may be critical to the art of making a perfect crust, but when a fine dust of flour flutters down, it isn’t so fine for patrons who’ve ordered the gluten-free pies.

Harvest’s end

EAST WENATCHEE — This is the first year for the Eastmont Community Garden near Eastmont Avenue.

Merlot: big player in Washington

Merlot plays a minor role in just about every important wine region in the world. The primary exception is Washington, where Merlot has been a major player since the early 1990s.
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Starting seeds the easy way

Early last September, when the smoke was so thick that it was inadvisable to go outdoors without a gas mask, the Master Gardeners got together on my patio to make plans for the spring plant sale. The air was slightly clearer at our elevation, and the patio, surrounded by tall evergreens, seemed to be filtering the air.
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Tomato-bread salad happily accommodates every whim

When local tomatoes are at their peak, as they are right now, my favorite dishes to make with them are gazpacho and panzanella, the latter being an Italian bread and tomato salad studded with crisp onion and cooling cucumber.

Value reds are perfect fit for midweek meals

It’s midweek, and you are rushing to get dinner on the table. It’s not a particularly special meal, but a nice red wine could help make it a bit more memorable.
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Breakfast for dinner brings out the kid in us

I’m not of the pancakes-for-dinner set. There are advocates, of course (mostly among kids?), but my breakfast-for-dinner craving runs more toward huevos rancheros.
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Would you want to live to be 120?

ORLANDO, Fla. — Otis Cliatt is 73 and hopes to make it to 100. Ginger Hallowell is 81 and thinks 90 will be long enough on this earth.
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BC-ARTISAN-JAM:LA - food xtop (1300 words),1378 Jam session with Sqirl girl saves a taste of summer (PHOTOS)

LOS ANGELES — Jessica Koslow is rummaging around in her room-sized walk-in refrigerator at Sqirl, looking for fruit. There are several cases of tiny, intensely flavored Santa Rosa plums from farmer James Burch. Wait, no. How about some of these dry-farmed Blenheim apricots from Mike Cirone of See Canyon? She hoists a case onto her shoulder and hurries to her kitchen. It’s time to make jam.