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 thewholedish@gmail.com

Food blogger’s new podcast dishes up more

Whole Dish podcast: Easy meatloaf your kids will love The gospel of cooking without recipes is one I’ve been preaching for about a decade. Yet my approach has been far from fanatical in this blog. The message usually resides in the subtext of each post, which still relies largely on a recipe’s written format. Faithful [...]

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Classic cookie recipes need only tiny changes

Tinkering with recipes is something of a specialty for me. So who am I to discourage my husband from finding a “better” chocolate-chip cookie recipe while browsing the Internet? But when he turns up one that calls for melting the butter, I’m compelled to speak up. “You know that melting butter, according to conventional Betty [...]

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Trendy avocado toast makes for spendy snacking

Considering the golden slice of toast on my plate, my eyes stray a few feet to the kitchen fruit basket, cradling a ripe avocado. But I just can’t do it. Not for breakfast, not with coffee. Not when my palate is craving anything sweet slathered or sprinkled on buttery toast. I get it that mashed [...]

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Chutney puts spice in pumpkin better than pie

It’s fall’s favorite flavor. But foods seasoned with “pumpkin-pie spice” (on my palate at least) usually prove sweeter than any pie and deficient in the spice department. Not so with this chutney, strong on fresh chilies and ginger with an extra dose of cloves to go with the pumpkin-pie spice. White vinegar mitigates the sweetness [...]

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Free-form chutneys commingle fruits, veggies

Forgiving. That’s how food-section columnist Jan Roberts-Dominguez described chutneys, those chunky, tangy, sweet-salty condiments that can contain all manner of fruits, vegetables and aromatics. I’m ready for a forgiving form of preserving since helping a friend can whole and sauced tomatoes in an all-day marathon spent monitoring his additions of lemon juice. Then I was [...]

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Fridge on the fritz brings food waste into focus

A new cooler purchased with the intent to expand our outdoor cooking proved indispensable when our refrigerator went on the fritz last week. Summer camping left us with blocks of ice that just fit our Cabela’s cooler. Transferring those from the auxiliary freezer in our garage left plenty of room for our freezer cache from [...]

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Succotash won’t suffer for summer’s leftovers

Kernels of sweet corn, pulses of overgrown string beans. Both are the seeds of a meal that practically makes itself, or so I thought, putting away dinner’s leftover pork ribs, steamed beans and corn on the cob. A meal in its own right, succotash also is a fitting repository for those odds and ends of [...]

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Abundant eggs, peppers, tomatoes fill fall tart

It’s almost a surreal experience to eat a sun-ripened peach for breakfast while gazing out the window at a world turned chilly and rainy. The change in the weather hasn’t yet brought about the garden’s demise. But it’s time to hustle, as my mother-in-law reminded me today. All those chilies that we’ve been waiting to [...]

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Wild-caught shrimp make sophisticated burger

More often than I determine my household’s menus, the food dictates what I’m serving. This time of year, it’s our garden with its seasonal bounty that compels me to get creative with summer squash, eggplant, tomatoes, peppers, cucumbers and beans until my repertoire is exhausted. After several repetitive weeks, it comes as no surprise when [...]

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Cedar planks a foolproof fix for fish that sticks

Cooking salmon skin-side down without flipping it, as explained in this blog’s previous post, ensures moist, succulent flesh. Another popular method both flavors the fish and makes for an eye-catching presentation. Cedar planks for use on gas and charcoal grills are sold at almost any big-box or hardware store, even many mainstream grocers. Regardless of [...]

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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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