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

Finish off Thursday’s feast on a lighter note

For all those inclined to mix pie dough in the food processor, there’s someone else who would rather skip the resting and rolling and just grind up some graham crackers or cookies for a quick crust. If that’s you, or if you’re just looking for a twist on pumpkin pie, here are two recipes to [...]

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Bourbon-bacon pie crust perfect with pumpkin

Just in time for Thanksgiving, a lucky 30 participants will learn the “Lost Art of Pie Making” today at the Southern Oregon Research and Extension Center. This class with a professional baker of 45 years is so popular that it sells out months in advance, before it was on my radar as a feature for [...]

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Pumpkin, salted caramel pair tradition, trendiness

Just as foods that evoke pumpkin pie are riding a wave of popularity, salted caramel has been a food darling for some time now. Salted-caramel lattes can be found on coffee-shop menus along with pumpkin ones, mentioned in a recent food-section story. And salted-caramel stouts have even cropped up to complement the pumpkin beer craze [...]

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Egg-rich flan is a stunner for holiday spreads

Pecan pie prominently featured on the front of Wednesday’s food section probably evokes holiday decadence more than health. And with two types of nuts and dark chocolate, the dessert has its decadent elements while also promoting a dietary regimen that eliminates refined sugars and most grains, in particular. Healthful fats actually are a cornerstone of [...]

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Squash-a-thon brings food, volunteers together

Area food pantries will have plenty of locally grown winter squash this season after Saturday’s squash-a-thon. More than 1,000 pounds of squash from Wandering Fields Farm in the Little Applegate Valley will be processed from 8 a.m. to noon Saturday at the ACCESS kitchens in Medford. For gardeners and anyone interested in seed-saving, there’s the [...]

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Quick pickling yields fast fall flavors

In preparation for one of the latest’s frosts in the valley’s history (which has yet to materialize), gleaning from my garden became a priority. All the peppers that have clung to their plants through several downpours would be wasted if they didn’t come inside. Ditto for the eggplants weighing down their tired bushes, yet so [...]

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Seven spooky snacks are savory Halloween fare

We’ve already road-tested at least one festive recipe for the coming holidays. My husband conjured a turkey meatball with dried cranberries, doused in a spicy, fruity, vinegary sauce for a recent pumpkin-carving party. It was only after he recited the ingredients a few times that he took to calling them Thanksgiving meatballs, albeit a month [...]

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Quick breads take well to gluten-free ingredients

Quick breads and muffins often are the most forgiving introduction to gluten-free baking. These also are some of the most popular items, along with cakes, cookies and brownies, produced by Ashland-based Sterling Silver Food Company, which supplies about a dozen coffee shops and grocers locally. Featured in this week’s A la Carte, “The Sterling Silver [...]

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There’s a method to mix, match alternative grains

Gluten-free flour, specifically Tom Sawyer brand, is the basis for many recipes by a popular local food company. There’s more than baking, though, in “The Sterling Silver Food Company Gluten Free Guide and Cookbook,” featured this week in A la Carte. Author Nancy Shulenberger appropriately is known for her baked goods, but she has years [...]

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Eggs make for economical, unconventional curry

The simplicity of Burmese cuisine, mentioned in a previous post, extends to its sparse use of protein. Eggs are more commonly consumed in Burma than meat, according to a recent story in the St. Louis Post-Dispatch. That works just fine for adapting this dish to my kitchen, where eggs are cooked almost every day. As [...]

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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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