September 18, 2019, 6:02am Food
For the past five years, I’ve spent my late-summer birthday making plum jam. Parties are fun. Cake is good. But all I want is the quiet pleasure of standing over the stove, stirring and staring as the violet fruit transforms from thin, bursting bubbles to slow lava pops. Read story
September 18, 2019, 6:02am Food
Here’s a sentence that might come as a surprise: Cabbage is cool. Read story
September 18, 2019, 6:00am Food
Add a savory, sweet flavor to salmon with this honey-soy glaze. Roasting in the oven intensifies the flavor of the ingredients but takes much longer than sauteing. Pan roasting is a great compromise. The salmon fillet is sautéed and then roasted in a covered skillet for 7 to 8 minutes… Read story
September 13, 2019, 6:06am Clark County Life
Can a fox be slow? Will a Cincinnati chili parlor work in the Pacific Northwest? These are some of the many mysteries of Slow Fox Chili Parlor, which recently opened in the Columbia Food Park on Seventh Street between Main and Broadway in downtown Vancouver. Read story
September 13, 2019, 6:04am Clark County Life
Why: When I discovered that Tommy O’s opened a location in the historic Camas Hotel, I had high hopes. Tommy O’s has been somewhat of an iconic restaurant for Pacific Rim cuisine in downtown Vancouver. A few years ago, a second location on 192nd Avenue closed, and a few months… Read story
September 13, 2019, 6:03am Clark County Life
Chayote squash is a little, lesser known squash that originates from South America and Mexico. It has a green peel and is white on the inside. It is a super versatile squash and can be prepared many ways, including soups, pan-fried dishes, complex main dishes, salads, salsa, pickles, stews, tacos… Read story
September 11, 2019, 6:05am Food
a traditional Italian sweet-and-sour sauce (agro means “sour” and dolce “sweet”) — is a mouthwatering tussle of contrast that seems to tickle every taste bud. Read story
September 11, 2019, 6:05am Food
Onions may seem a perennial ingredient since they’re available all year, but red onions taste especially fresh and crisp now. We’re nearing the end of the harvest, but these purple bulbs are still coming straight out of the ground and into our kitchens at the end of summer. That means… Read story
