"Tis the season to find uses for that pumpkin
Ron Jackimowicz, Cuisine Editor My parents have returned to Michigan for the winter, but mom left behind the remainder of the pumpkin she cooked and used for pies during their stay. So Autumn made the best of it over the weekend and dug out a recipe ...
 2.4K - Oct. 28, 2009; scored 99.0 Making your holiday buffet indulgent and healthy
Jim Romanoff, For The Associated Press Keeping your holiday buffet healthy doesn t doom you to celery stalks and carrot sticks. There are plenty of options that are indulgent without leaving your guests feeling buffet-grazing remorse. Shrimp are alwa...
4.1K - Oct. 28, 2009; scored 99.0 'Tis the season to find uses for that pumpkin
My parents have returned to Michigan for the winter, but mom left behind the remainder of the pumpkin she cooked and used for pies during their stay. So Autumn made the best of it over the weekend and dug out a recipe she had clipped a few years ago ...
2.4K - Oct. 27, 2009; scored 99.0 Dessert shortage - uh, no
Ron Jackimowicz, Cuisine Editor While my parents are here on their two-week vacation every October there is no shortage of desserts around the house. Autumn and my mom make sure there's always something tasty around. So far there has been apple and p...
2.6K - Oct. 23, 2009; scored 399.0 Dessert shortage ” uh, no
Ron Jackimowicz, Cuisine Editor While my parents are here on their two-week vacation every October there is no shortage of desserts around the house. Autumn and my mom make sure there s always something tasty around. So far there has been apple and p...
2.6K - Oct. 22, 2009; scored 399.0 No shortage of desserts
While my parents are here on their two-week vacation every October there is no shortage of desserts around the house. Autumn and my mom make sure there s always something tasty around. So far there has been apple and pumpkin pies, apple crisp, apple ...
2.4K - Oct. 21, 2009; scored 99.0 Not too scary books for Halloween
Kendal Rautzhan, columnist Few children are aware that the roots of Halloween began over 2,000 years ago as a Celtic festival of the dead at the onset of winter. The originators of Halloween offered gifts of wine and food for the souls of their ances...
4.4K - Oct. 14, 2009; scored 99.0 Parents' visit has been a tasty treat
OK, I promised you a couple recipes last week since my parents were coming to town so I won t disappoint. Mom brought her laptop that is now home to some of her favorite recipes. She also came bearing gifts a loaf of Sweet Potato Loaf Cake and a ba...
2.7K - Oct. 13, 2009; scored 99.0 Italian take on pulled pork
Spicy pulled pork over polenta only sounds like a culture clash. It oozes comfort and it makes more sense than you might think. Polenta, which is made from cornmeal, isn t all that far removed from the corn tortillas and chips that partner so nicely ...
2.4K - Oct. 6, 2009; scored 99.0 Ripening into a very nice October
Ron Jackimowicz , Cuisine Editor Well, it s October again and that means two things for me, it s time to harvest apples and my parents are on their way from Michigan for two weeks. As a matter of fact, I pick them up in Eugene tonight. For the past y...
3.0K - Oct. 6, 2009; scored 515.0 A fresher fish
MEDFORD After nearly a decade of cooperation with scientists, government entities and conservation groups, Aaron Longton can bring his sustainable fish to market. Direct sale to Rogue Valley consumers is the culmination of efforts by the Port Orf...
4.6K - Oct. 3, 2009; scored 99.0 Helping find lost recipes
Another morning deadline had just passed here at The World when my phone rang. On the other end was Trish Scheer of Charleston, who had a question about the Portuguese tacos we featured earlier in the month. While I couldn t drag the decades-old fami...
3.7K - Sep. 29, 2009; scored 99.0 Back for another 'Bite'
Bite of the Bay is Wednesday evening in the Salmon Room at The Mill Casino-Hotel, and I hope to be back from my long weekend jaunt to Reno to attend. My wife and I went two years ago, and it was one of my favorite civic events that year. Not only are...
2.4K - Sep. 24, 2009; scored 99.0 Back for another Bite
Bite of the Bay is Wednesday evening in the Salmon Room at The Mill Casino-Hotel, and I hope to be back from my long weekend jaunt to Reno to attend. My wife and I went two years ago, and it was one of my favorite civic events that year. Not only are...
2.4K - Sep. 22, 2009; scored 99.0 From fast to fancy
At FancyFastFood.com , dashboard dining gets a serious and seriously upscale makeover. Big Macs are transformed into elegant strips of McSteak. Cream-filled Dunkin Donuts are scooped out to make Boston Kreme Brulee. And Nathan s hot dogs ar...
4.5K - Sep. 10, 2009; scored 99.0 A fresh take on comfort
For anyone who s ever bemoaned the state of the chain restaurant chimichanga, behold, salvation. Marcela Valladolid s Fresh Mexico makes a clean break with the bready, cheesey, beany Mexican food to which Americans have become accustomed. It offers...
3.3K - Sep. 10, 2009; scored 99.0 The art of tacos
Portuguese tacos. I d never hear of them either, but they looked good, smelled great and they are going to be one of the star attractions at the Coos Art Museum Fall Fundraiser on Sept. 12. The Dessert Dash and Portuguese Taco Feed should provide a t...
3.9K - Sep. 1, 2009; scored 99.0 Home cooking
Fifty years after graduating from Marshfield High School, Lynn Savage still has a soft spot in her heart for Coos Bay. I really, really like coming back to the town, Savage said last Friday as she prepared for her 50th high school reunion. Coos Bay...
3.6K - Aug. 18, 2009; scored 99.0 Making a fresh tart
COOS BAY Only culinary students would be caught slaving away in a kitchen for their own graduation reception. But after 11 months of baking, pastry and culinary courses, it seems appropriate, if slightly odd, to end their stay at the Oregon Coast C...
4.7K - Aug. 13, 2009; scored 399.0 Getting back to basics
With households watching every penny, a growing number of Americans are ditching their takeout menus and heading into the kitchen to cook dinner at home. The trouble is, many don t know how. We have forgotten how to cook, says author Mollie Katzen, ...
6.1K - Aug. 11, 2009; scored 99.0 | 
