Light Asian Vegetable Soup A majority of Americans at best have no idea what to do with beef bones, and at worst are totally grossed out by them. I happen to LOVE them. I use bone broth in something almost every day. Simply slow cooking the bones

Dungeness Crab Risotto with Summer Vegetables and Mushrooms A majority of Americans at best have no idea what to do with beef bones, and at worst are totally grossed out by them. I happen to LOVE them. I use bone broth in something almost every day. Simply

"Soup Bone" Osso Bucco with Creamy Polenta A majority of Americans at best have no idea what to do with beef bones, and at worst are totally grossed out by them. I happen to LOVE them. I use bone broth in something almost every day. Simply slow

Roasted Kabocha Quiche Taste. Taste. Taste again. Recipes aren’t super important to follow astringently (unless you’re baking!), but are more of a nice inspirational guideline that allows you to sample and test as the flavors and textures change throughout the cooking process. So, um, yeah, sign me up for recipe-liberated cooking! The point

Roasted Kabocha Sourdough Oat Waffles Mini science lesson: Sourdough is pretty awesome. I would imagine it has been around since the advent of agriculture (about 12k years ago), but is recorded at least around 3700 B.C. There is so much more I want to know about it. I actually proposed a hypothesis and

Classic American Stew Classic American Stew. I spent the winters of my childhood going to deer camp with my parents. It was quite the two week to-do. We had an old canvas military tent that sort of resembled a yurt, complete with a wood stove inside. Something always bubbling in a cast iron

New Orleans Style Gumbo, but Better Gumbo is special. I grew up in the south, but New Orleans south is different. I’m going to go ahead and say it, I like it better. At least for the food. There is something about cajun creole culinary delights that sing to my soul. I was

Jamaican Curry Chicken Snow is in the forecast all week. The air is crisp, with a sparkly white blanket of the fluffy stuff outside as I type. Many feel warm this time of year with all holidays, hot toddies, and fuzzy slippers, but I prefer the warmth of the tropics.

West Coast Pozole I don’t care if it is 95 degrees out, I love pozole. I will sit in the heat and sweat it out with hot, spicy, unctuous pork broth, topped with crisp cold vegetables and herbs. I get respect when I’m in Mexico because I’ll order any rendition with

Sourdough Savoury Scones Customer Appreciation Day: Saturday, 10/24 I am pretty sure that scones are the king of confections… or, maybe biscuits… or all you Central Oregonians might say the Ocean Roll from Sparrow Bakery, and fight me if I were to suggest anything else. Well, since we can’t fight