The Wenatchee World

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The very best kitchen tools, according to the pros

For the foodie, rows of gleaming electric meat smokers, mandolin slicers and sous vide machines call out like a siren song, but many kitchen gadgets that promise to make food prep easier or deliver restaurant-quality results end up in the back of the kitchen drawer.

Great Northwest Wine | Best wines from GNW’s invitational

HOOD RIVER, Ore. — After the dust settled from two days of tasting through nearly 600 wines, the judges for the fourth annual Great Northwest Invitational Wine Competition chose a Cabernet Sauvignon from a respected Walla Walla Valley winery as the best of show.
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No-fuss toppings make pizza easy as pie

At this point in the History of Pizza, so many styles populate our pizzerias, delivery boxes, cookbooks and freezer cases that it doesn’t surprise us to hear someone describe a new restaurant’s pies as “Italian.”
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How to host a wine tasting at home… and not get drunk

If you haven’t done a great deal of wine tasting in your life, either in wine shops, at foodie festival seminars, at wineries or in the homes of your wine-obsessed friends, you might breeze right past the second word in “wine tasting” and subconsciously replace it with a word that more closely matches your own experience: “drinking.”
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Savor Western flavor with Santa Maria-style Tri-tip Kebabs

In California, whole seasoned roasts are strung up on steel rods and then gradually lowered over hot red oak coals. Cooking a whole roast, generally 2 1/2-3 pounds, takes about 45-50 minutes for medium-rare. The roast is sliced and served with salsa and pinquito beans, which are said to be grown only in the Santa Maria Valley.
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Beyond the BLT: Other tomato sandwiches to try

While we all have access to tomatoes in even the depths of winter, the words we use to describe them all sound like other names for disappointment — mealy, bland and sad. But describe an encounter with the best summertime tomatoes, and suddenly it sounds as if you’re reliving some steamy affair — luscious, sumptuous and messy.
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Diet tips explained

Let’s look at some of the latest health and fitness headlines and see how we can apply them.
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How to enjoy your farmers market haul at its peak

Kohlrabi, sweet and hot peppers, broccoli, kale, spinach, cucumbers, summer squash (including tatume, eight ball, light and dark green zucchini, light and dark yellow zucchini), radishes (red, white and striped), skinny green beans, wax beans, beets, turnips and assorted onions.
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Celebrate with the savory side of baklava

Delightful. Delicious. Subtle. These are just a few of the words staffers used to describe this terrific twist on a baklava. One doesn’t tend to think of baklava in a savory way. When I think of baklava, I think of ground walnuts or pistachios between crispy layers of phyllo dough that’s doused with a honey syrup.
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Sweet! Some tasty ways to make the most of corn on the cob

If there were a signature summer dish of my childhood, it was corn on the cob. Sweet, tender and juicy. Is there anything better? My father loved it. Still does, though he doesn't eat a half-dozen ears in a sitting as he once did.
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Chocolate-covered beans give extra kick to iced coffee

Lunch on the town is all long skirts, tall drinks and sunny salads. What's better than old friends and new outfits? We lunched, we lounged, we lingered. Sans coffee, we listed toward the car, which perversely had left.
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Up your burger game

A good burger is a glorious thing. The confluence of savory meat, fresh toppings, soft bread and flavorful condiments creates a nearly perfect bite. I say “nearly” because the burger-eating experience can’t go on forever. Eventually, you’ve eaten the thing, and that’s when the sadness sets in (that is, until you fix yourself another).