Food & Drink

Turning raw kale into a salad you will crave

There was a time when kale was just ornamental. Then suddenly it became a culinary superstar!


Making carrots shine

Sometimes the simplest vegetables, such as carrots, need a little polish to shine.


You’re doing it wrong: How to make better okra

I am glad no one ever forced stewed okra on me during my childhood, because the stories I’ve heard from stewed-okra veterans have been traumatizing.


An airy fruit pudding from America’s past

Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had – things like gelatin, lemons, sugar and eggs.


Fennel, tarragon blend in rich clam chowder

Many cream-based chowders suffer from the same problem – it’s hard to taste anything but the cream.


A springtime approach to the classic crabcake

As the weather gets warmer, I cook lighter. And in The Husband’s taxonomy of food, crabcakes are relatively light. So I thought I’d employ of couple of seasonal stars – peas and radishes – to put a spring spin on them.


Recipe of the Week: 24 Karat Chicken

Robyn Carpenter of Woodstock will recieve a $25 gift card provided by Joseph's Marketplace in Crysatl Lake.


Chef Debi: Roast leg of lamb completes Easter

When I think of spring and Easter dinner, I think of roast leg of lamb.


Versatile, fresh mini cakes fit for dessert

Chocolate seems to reign supreme when it comes to Easter. And while it’s hard to deny the appeal of cocoa, this spring holiday also begs for something fresh and citrusy.


Transforming bread dough into lemony sticky buns

Maybe it’s the bright color. Maybe it’s the fresh, vibrant taste. Whatever the reason, Easter has become inextricably linked to lemon (and chocolate, of course). So we decided to do a refresh of the conventional breakfast cinnamon bun, infusing it with lemony goodness three different ways.


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