The Wenatchee World

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Heat Advisory issued July 02 at 2:12PM PDT until July 03 at 9:00PM PDT by NWS

...HOT TEMPERATURES TO IMPACT THE INLAND NORTHWEST... TRIPLE DIGIT TEMPERATURES AROUND 103 DEGREES OR ABOVE WILL BE IN PLACE THROUGH FRIDAY. HOTTEST TEMPERATURES ARE EXPECTED ALONG THE SNAKE AND CLEARWATER RIVER VALLEYS...CENTRAL BASIN...AND IN LOWER ELEVATIONS ACROSS THE OKANOGAN VALLEY AND WENATCHEE AREA. ...HEAT ADVISORY REMAINS IN EFFECT UNTIL 9 PM PDT FRIDAY...

Tonight

Lo75° Clear

Friday

Hi105° Hot

Friday Night

Lo72° Clear

Independence Day

Hi101° Hot

Saturday Night

Lo72° Clear

Sunday

Hi98° Hot

Sunday Night

Lo72° Mostly Clear

Monday

Hi99° Hot

Monday Night

Lo71° Mostly Clear

Tuesday

Hi98° Hot

Kick up the heat

Celebrate the Fourth with fiery Buffalo-style chicken legs. The heat level is up to you.

Instant flavor boosts

Consider me a convert to the simple red radish, with all credit going to Paul Berglund, executive chef of the Bachelor Farmer in Minneapolis.

Use a light-bodied wine

A lot of acidity (from orange juice and mustard) goes into the marinade for this fish dish, but not a lot sticks around in the final preparation. That’s a blessing because it allows for a wider range of both white and red wines to accompany it. Salmon is one of the oilier fish, which makes some light-bodied red wines sing with it. Suggestions come along for a dry rose, a light red and a high-acid white. Stay away from big-bodied red wines on this one. Likewise, avoid overly oaky whites.
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Toss it with risotto

Sure, spears of asparagus are great as a side hot off the grill, roasted or broiled — I really never tire of it. But asparagus cut into pieces also is a great addition to leafy green or pasta salads, rice salads or stirred into stir-fries.
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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.
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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.
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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 ...
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Heavenly Horchata

Refreshing and slightly sweet, horchata is a popular spring and summertime sip in Mexico.
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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.
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Hummus how-to

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