Category Archives: Uncategorized

Bulk up this basic pasta with roasted mushrooms

Aside from the absence of spring morels, mushrooms have been only more prominent lately in my kitchen. Formerly quite the carnivore, my 2-year-old son seems to have renounced a meat-heavy diet for vegetarianism. And as every vegetarian knows, mushrooms make a savory, hearty stand-in for meat, both taste- and texture-wise. They soak up any flavor [...]

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Slice some lemons for smoky pizza’s centerpiece

A lean produce bin in my kitchen sent a friend scurrying in search of the centerpiece for his own birthday feast. If we could only track down some morels, I reasoned, that would make a fine pizza topping, along with a few slender spears of garden-fresh asparagus and some succulent, springtime chives. Because neither of [...]

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Canned salmon can be a smart seafood choice

Conducting grocery-store tours, mentioned in this blog’s previous post, I always look for those light-bulb moments among participants. But some foods remain a tough sell, particularly ones with decades of negative associations to overcome. Fish, in the Rogue Valley is one of those. We’re not talking about chinook or steelhead fresh from the Rogue River [...]

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Fans of braising fennel, look to luscious leeks

Meal planning around fresh produce in this transitional season admittedly is a bit tricky. Grocery stores and farmers markets offer root vegetables that either overwintered or have weathered months in storage, along with some of the season’s first greens. Anything else has traveled from Mexico or much farther south. That makes grocery shopping something of a [...]

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Spaghetti pie is another form of fast, frugal frittata

Frittata, perhaps more than any other food, recommends this blog to new readers. My chance choice of search engine-friendly wording for the headline of a 2010 post widens this blog’s reach to anyone looking for “no-stick frittata.” Go ahead and Google it. If I’d know that it would be this blog’s most popular entry to [...]

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Flaxseed meal can replace quick breads’ eggs, oil

A decade ago, when I first started writing about alternative baking methods, egg replacers still posed something of stumbling block. One of my most reliable, knowledgeable sources was known to say that nothing can really replace an egg. I wonder all this time later what she would say about aquafaba, the chickpea water lauded in [...]

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Chickpea liquid makes for ‘fab’ egg-free desserts

A taste of vegan fare has flavored this blog for the past week, before the newspaper’s A la Carte section ran a spread on vegan “comfort” food. To go with this week’s recipes for tacos and burgers, let’s add a sweet treat that anyone can enjoy. Instead of eggs and dairy, this chocolate mousse relies [...]

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Nut-butter sauce adds healthful fat to hearty salad

Dinner with a friend who recently adopted a vegan diet introduced us to chickpeas as “sloppy Joes.” Unlike the lentils she first tried as a meat substitute in her favorite filling recipe, the chickpeas lent a firmer texture to the mixture. While I’m a fan of chickpeas in all manner of curries, stews and other [...]

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Springlike rice pilaf a no-stir substitute for risotto

A friend’s plans to host a hands-on dinner party set us to brainstorming. What entrée would feed a group while allowing everyone an opportunity to pitch in? Risotto, I replied. It needs a lot of stirring and as long as you have plenty of appetizers and beverages, it makes for an enjoyable evening in the [...]

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Creamy balsamic sauce irresistible to vinegar fans

Two of the condiments — ketchup and mustard — essential to my husband’s culinary enjoyment are predictable enough. Balsamic vinegar, as the third member of his taste trifecta, perhaps pegs him as not exactly “all-American.” Curiously, a man who can’t abide the smell of vinegar cooking will eat just about anything doused in that sweet-tart [...]

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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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