« Oysters in the shell are summertime grilling fare

Wine pairings

Tribune News Service photo

Grilled oysters and shrimp get a kick from a spicy sauce of the Thai chile paste sambal oelek mixed with horseradish, mayo and cilantro. (Bonnie Trafelet/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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