The Wenatchee World



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How to eat well on $4 a day

It isn’t often that a master’s thesis has the makings of a bestseller but after Leanne Brown’s student project appeared on the social networking site Reddit, traffic to her own website jumped from 80 to 50,000 people per day.

Summer salads: Recipes for lovers of meat and potatoes

Even as I attempt to eat less red meat, I still crave steak. During the summer months, its virtues suit our lifestyles. Steak cooks quickly, is easy to transport to a picnic and tastes great hot, warm and chilled. Leftovers make indulgent sandwiches. Grilled steak, piled on garden-crisp greens topped with a freshly made dressing, ranks as a favorite dinner on a warm evening.

Vibrant flavors of Peru

My interest in the foods of Peru began with a colleague. Carlos Ayulo has lived in this country since he was young and recently became an American citizen. But he still misses the food of his native Peru.

Let’s eat: Frozen Margarita Pie perfect for your summer celebrations

Wedding anniversaries, especially when you hit the 30-plus mark, call for special desserts. This frozen citrus pie is a perfect one if like mine, your celebration comes in summer. Super light and cool on the tongue, it surprises with layers of texture — crunchy crust, creamy filling and delicate whipped topping.

Make your own sauce

You may talk about your barbecue. You may even brag that your barbecue is world-famous.

Tasty combo: Salad with watermelon, feta and couscous

Here’s a recipe that pairs sweet watermelon with tangy, salty feta cheese and tiny pasta. It’s a great salad to serve with grilled fish or chicken. For a potluck or outdoor barbecue, it’s a nice salad to serve in place of the usual pasta or potato salad.

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.