Planit Northwest is operated by Shaw Media and the Northwest Herald.
Content copyright 2013, Planit Northwest.
This week’s recipe is a healthier version of fried ravioli, these are oven-baked and homemade. Kids really love this dish for dinner. Serve with a mixed greens salad and dinner is done.
Three simple ingredients – a marshmallow, a piece of chocolate and two graham crackers. The symbol of summer and campfire snacking.
These cookies aren’t exactly a healthy treat for dad. What with 1/2 cup of maple sugar and 1/2 cup of bacon fat, not to mention the bacon itself.
Spicy, cheesy and porky. You really can’t go wrong with stuffed jalapeno peppers for Father’s Day.
With this dish, I took the flavors of an antipasto platter and created a wonderful chicken dinner filled with amazing flavors and full of color. You can add black olives to this dish, as well.
Forget the tie. Think bespoke booze for Father's Day, specifically a beverage tailor-made to suit the hobbies father knows best.
My family has been weaning itself from red meat for years. We still love it, but the portions and frequency are less than they used to be. Still, when I started planning a Father's Day menu for my husband and my dad, I thought it might be nice to bow to tradition by turning to the Batman and Robin of manly fare – steak and potatoes.
My approach to food is pretty simple. I firmly believe that if you can eat it, you can grill it.
Casseroles have never really had much of a place in my culinary repertoire. It’s a time thing mostly. I’d rather sear something off in a few minutes than stand around while it slowly bakes.
This recipe is healthy, fast and gluten-free. It is a great weeknight dinner, and a creative way to shake up a routine of serving the same chicken dishes.
The art of the summer cocktail is something I take most seriously.
Caribbean flavors jazz up this simple supper salad. We glaze the shrimp with a zesty rum-spiked marmalade, then toss them on a hot grill with tomatoes and corn before combining everything with a few more veggies.
MIAMI — When you're talking about rum, how much does the Caribbean really matter?
Salad recipes that have fussy lists of ingredients generally irritate me.
Bartender Tony Conigliaro's new beverage book is called "The Cocktail Lab," and he's not speaking figuratively.
Hard-boiled eggs always seem to go to waste in my house.
I’ve been trying to break out of a rut, looking for ideas that speak of spring.
Linda Rosenberg knows what she's talking about when it comes to shortbread.
