Author Archives: Sarah Lemon

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 she’s not in the kitchen or unearthing the freshest seasonal produce, she dishes on local food trends, products and events. Add your own recipes, tips and ideas to this blog or email slemon@mailtribune.com

Plenty of leftovers to savor on this blog’s plate

This blog, for the past seven years and more than 650 entries, has been an extension of the Mail Tribune’s weekly food section. Blogging also has provided coverage of local food news and events that don’t make it in A la Carte, whether for issues of space, timing or newsworthiness. It’s been a platform for [...]

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Slew of recipes seasons versatile salad ingredient

To go with the deviled-egg recipes circulating in food publications and on websites around Easter, egg-salad recipes abound. It’s so predictable you’d think this holiday was the only time anyone hard-boiled eggs. Of course, there are people (my husband being one) put off by what they perceive as the sulfurous smell of hard-boiled eggs. And [...]

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Ham or lamb? Roast latter’s leg minus large bone

It’s been a couple of years since this blog tackled the old lamb-or-ham-for-the-holiday question. I’m confident it’s a common enough quandary as a co-worker cooking her first Easter brunch for family asked my opinion this week. A staunch advocate of lamb, I had to hedge and admit that because she had so many other dishes [...]

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Peeps can hatch out in the home kitchen

Every newspaper story about the genesis of that candy turned pop-culture phenomenon — Peeps — relate that the first marshmallow chicks were piped out by hand. While it’s hard to imagine how that feat was ever accomplished on a commercial scale (even to meet 1950s levels of demand), piping a few marshmallow chicks in the [...]

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Flourless kosher dishes serve gluten-free guests

You don’t have to be kosher or celebrating Passover this week to have reason for trying recipes that could compose a traditional Jewish Seder. Almonds, both ground as meal and slivered and toasted for garnish, are the main ingredient in several flourless, kosher desserts touted by food writers over the past week. Almonds, of course, [...]

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Local farmers’ fermented foods at weekly markets

Asian greens, touted in Joy magazine’s March Season to Taste column, are among the first items of produce at local farmers markets. Fresh vegetables are scarce, of course, because local farmers are relying on crops hardy enough to either overwinter in the fields or keep in cold storage. At least one farm, however, has less to sell [...]

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Love sushi? Follow this primer for would-be pros

Today’s Tempo dining review acknowledged that sushi is one of the fastest-growing restaurant genres in the Rogue Valley, likely mirroring a nationwide trend. Diversity in dining options is never a bad thing, but it is too bad that local sushi establishments seem to be going the way of Chinese and Mexican eateries — all offering [...]

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Festival’s fine cheeses deserve cooks’ finesse

It seems like every time a food-travel show features some segment on cheese, I can count on seeing one of Rogue Creamery’s flash across the screen. The Rogue Valley’s hometown cheesemaker has been raking in awards, steadily gaining a foodie following and, after about a decade with David Gremmels and Cary Bryant at the helm, [...]

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Pretzel bread even better with chocolate filling

Overindulgence could be the culprit behind the weeklong lapse in entries to this blog. Regular readers probably recall that I served as a judge for last weekend’s Oregon Chocolate Festival in Ashland. If you haven’t already, check out my Facebook photo album of winners and courses served for the Chocolate Makers Dinner at Ashland Springs Hotel. [...]

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Cherries join cocoa as beneficial food craving

In more than 10 years of reviewing restaurants and seven years of editing food pages for the newspaper, I’ve developed a reputation for somewhat unconventional tastes. Rich meats like lamb and goat, bitter vegetables and herbs and most things funky and fermented just hit the right note on my palate. My enthusiasm for commonplace sweet [...]

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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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