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

Baking with yogurt sauce keeps egg whites tender

Recent news reports of a nationwide egg shortage have renewed my household’s long-standing debate over backyard chickens. As everyone with a few square feet of space behind their tract homes seemed to be raising chickens, my husband, Will, held firm in his stance that a flock is not in our future. Forget that our home [...]

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Use oven-safe skillet for no-stick, no-flip frittata

If cooking with what you have is the goal, frittata is a fitting strategy. Local author Tod Davies recommends the Italian egg dish, along with omelets, tortilla Espanola and eggs baked in a toaster oven within the pages of “Jam Today Too,” discussed in this blog’s previous post. Inexpensive, quick-cooking and infinitely adaptable, eggs are [...]

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Local author to read from food memoir in J’ville

Cookbooks I have but rarely use, a confession already divulged in this blog. And food memoirs I’ve read but so rarely relish, whether they be Judith Jones’, Ruth Reichl’s, Julie Powell’s or — gasp! — Julia Child’s. I apparently lack the requisite curiosity about such well-known figures because I didn’t grow up watching “The French [...]

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Smoked fish, eggs play up potatoes’ potential

Side-dish status aside, potato salad makes for a filling course all on its own, with the addition of meat, cheese or some other protein. Hard-boiled eggs are an essential ingredient in my standard potato-salad recipe. When I recently topped some leftovers with home-smoked salmon for a quick lunch, my husband wondered why he’d never before [...]

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Grilled or smoked spuds start some stellar salads

Plenty of cooks settle for the old, standby methods of steaming or boiling spuds for potato salad. Grilling potatoes, however, achieves a toothsome texture and sweet savor in the de rigueur summer picnic dish. A superb side dish unto itself, the recipe posted in this blog’s previous entry also is a starting point for all [...]

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Pellet-smoker spuds a foolproof summer side

Just in time for the hottest day of the year — and most justifiable occasion for outdoor cooking — our new pellet smoker went on the fritz. Our lunchtime panini had to crisp up in the conventional, indoor oven. “Could overuse be the culprit?” I asked my husband, who has prepared multiple meals each week [...]

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Simple or complex, dressings are best homemade

Dinner guests who are privy to some of the meal prep often ask how I make salad dressing. Vinegar, sugar, salt and oil is the basic reply. From there, the sky’s the limit. Tamarind concentrate, fish sauce, lemongrass paste, cinnamon, cloves and allspice imparted notes of Vietnamese cuisine to my sesame-soy dressing for this week’s [...]

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Raise your glass to rhubarb before it’s toast

A month may seem like plenty of time to focus on the cultivation, cooking and consumption of rhubarb. One local chef and I agree, however, that the season is “too short-lived,” as Sandy Dowling observed on my Facebook profile. Recent heat is rhubarb’s enemy, but I expect to pick it from a shaded spot in [...]

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Scallions, scapes bring more savor to rhubarb

The salad recipe featured in this blog’s previous post drew some rave reviews from weekend guests. The reception perhaps owed something to our friends’ status as home gardeners, although rhubarb is not a crop they cultivate. But I like to think it was the ideal intersection of velvety greens, earthy nuts, salty cheese and a [...]

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Roasting rhubarb riffs on beet-goat cheese salad

Pickled rhubarb, covered in this blog’s previous post, is a delicious addition to salads. Think frisee, blanched asparagus or chopped Belgian endive topped with a poached egg. But quickly sauteing or roasting rhubarb brings out just a hint of sweetness in the vegetable while softening it. The technique, in combination with goat cheese and toasted [...]

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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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