Category Archives: Uncategorized

Contestants put their smokin’ spin on salmon

Competitors from as far away as Alaska will descend on Jacksonville Saturday for the second-annual Southern Oregon Smoked Salmon Festival. After writing last September’s newspaper story about the inaugural event, I’m serving on the judging panel this year. Get a glimpse of the action on my Facebook page or by following @thewholedish on Twitter. Festival [...]

Posted in Uncategorized | Leave a comment

Move over kale, collard greens go new-school

“Collards are the new kale” proclaims the headline on Wednesday’s A la Carte section. Truth is, I’ve always preferred collards to kale, finding the former velvety rather than coarse, even before long cooking in the Southern tradition. Recipes with the food-section story put a trendy twist on collards in pesto, kimchi and a blue-cheese dip [...]

Posted in Uncategorized | Leave a comment

Chili-roasting a farmers market spectacle for fall

The smell of roasting chilies is wafting north from roots in New Mexico and, more recently Southern California. Green chilies, which range in temperature from spicy to incendiary, are to New Mexican food what tomatoes are to Italian cooking. They are ubiquitous in sauces and are delicious when stuffed and fried for chilies rellenos. New [...]

Posted in Uncategorized | Leave a comment

Leftover slow-cooker meat makes quick tacos

Salsas of several varieties anchored this week’s A la Carte for the first Salsa Festival and Showdown. Chips will be the vehicle for tasting contestants’ salsas, the headlining fete for Eat Local Week, explained in Wednesday’s food-section story. See which salsas stood out at the Saturday event in downtown Medford by following me on Twitter [...]

Posted in Uncategorized | Leave a comment

Simple sandwich is superior with this cheese

The way Tom Van Voorhees tells it, grilled cheese was something of a light-bulb moment at Rogue Creamery. “We’ve been making cheese for 80 years, and we just finally figured out we could put it on bread,” quipped the manager of Rogue Creamery’s Central Point cheese shop. And when the Creamery geared up to start [...]

Posted in Uncategorized | Leave a comment

Cucumbers pair with tomatoes in winning pasta

It’s time once again for Eat Local Week, 10 days of special events that kick off Friday. A sneak preview was held last week at the Rogue Valley Growers & Crafters markets. Shoppers got to taste all manner of tomatoes, an activity that used to anchor Eat Local Week and feted the tastiest locally grown [...]

Posted in Uncategorized | Leave a comment

Tapioca skins make smart back-to-school wraps

Kid-friendly breakfasts, lunches and snacks usually boil down to a few basic ideas. Smoothies, breakfast bars, wraps, and spreads for dipping fruits and veggies all meet the back-to-school demand for portable, healthful meals. Recipes for this simple fare have appeared in the newspaper’s food section. Paring wraps into “pinwheels” was the subject of a 2013 [...]

Posted in Uncategorized | Leave a comment

Coleslaw mix gets play in nearly no-cook noodles

Coleslaws, without the cabbage, landed in this week’s food section just in time for Labor Day picnics, potlucks and cookouts. While I usually favor cabbage for slaw, I occasionally carve up a fennel bulb, celery root, parsnips and turnips for the dish, sometimes with an apple or pear thrown in. I’m purist enough, however, to [...]

Posted in Uncategorized | Leave a comment

Abundant tomatoes accent cold-weather staple

Invite a group of gardeners for a late-August potluck, and the meal will almost certainly be heavy on zucchini, eggplant, beans, cucumbers and tomatoes, particularly in pasta-salad form. Admittedly, pasta is the go-to starch with vegetables that tend to populate the landscape of Italian cuisine. But what about that northern Italian staple, polenta? Now that [...]

Posted in Uncategorized | Leave a comment

Iced tea packs even more refreshment as ice pops

What’s more refreshing in summer’s swelter than iced tea? How about freezing tea into homemade ice pops? Although store-bought ice pops abound, most are full of sugar, corn syrup, gum and stabilizers with a few artificial colors and flavors for good measure. With many fewer — but much fresher — ingredients, ice pops can be [...]

Posted in Uncategorized | Leave a comment
  • Blog Author

    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
  • Categories

  • Archives