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Food
LIVING COLUMNS
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Get a taste of the tropics with pineapple crisp
When Priscilla Southworth moved from Hawaii to New Hampshire, she brought back this recipe for pineapple crisp. It was such a hit, it was included in the cookbook her West Congregational Church in Concord, N.H., published last year.
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Homemade lemon pie without the labor
Emily Dyer included this simple lemon pie recipe in a family cookbook she and her four sisters assembled and self-published last year. It was a family favorite because her husband's mother made it for her son whenever he visited.
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Do-it-yourself cookbooksCommunity cookbooks seem like a throwback to another era, a time when collections of your neighbors' recipes for pineapple upside-down cake and chicken pot pie were de rigueur at church and school fundraisers.
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Stuffed chicken breasts warm up evening meal
October has arrived with skies as blue as liquid sapphire. Brilliant red and yellow leaves dance in the breeze against the deep greens of cedars and firs. When evening temperatures plunge, turning on the oven seems like a good idea again.
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Have a heavenly slice at Boston Harbor Pies
I have a long and happy relationship with pie. When I was growing up in Eastern Washington, we would spend every weekend at my Grandma Dekay's house on Eloika Lake.
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Sumptuous salad combines turkey with fruit
How many recipes do you have in your repertoire that you make over and over again? They form the backbone of our shopping trips and when they are really delicious, they receive exclamations of pleasure and recognition when you take them to a potluck. When folks request the recipe, you know you have a hit.
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Fruit pizzas put new spin on breakfast
Got breakfast? With school back in session, it's a familiar refrain as kids run out the door in the morning.
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Indian cooking instruction
Leena Ezekiel, a native of India and a Portland culinary teacher, is returning to Bayview School of Cooking from 6 to 8:30 p.m. Friday to teach Southern Indian Cui sine, a class with an emphasis on curry and coconut.
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Memorable dish with a twist: Pumpkin-filled ravioli
From first grade through sixth grade, I walked home every day from school for lunch. My mom made all of those hundreds (and hundreds) of lunches, but my specific memories are fuzzy at best. I do, however, remember that one of my favorites was from the red can of Chef Boyardee ravioli. It was fun to cut those pasta pillows into tiny squares or triangles. The tomato sauce was safely bland, but for one so young and uncultured, it rated much higher than a sandwich. It left a warm spot in my heart for ravioli.
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Pep it up: Ingredients with oomph
Weeknight cooking is no time for nuance.
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Don't be a slob on the job: Clean up at work
Smashing someone else's lunch in the refrigerator to make way for your own. Draining the last of the coffee in the pot and not refilling it. Leaving your dishes in the sink.
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Zinester really cooks
When he switched his focus from music to cooking, vegan chef Joshua Ploeg didn't change his way of finding work.
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Food FOR thought
School lunches might be more healthful than ever, but nothing compares to a lunch packed at home. Barbara Cox, an Olympia mother of seven, packs lunches for her school-age sons, 13 and 17, on a regular basis. She includes a sandwich, fruits and vegetables and a homemade treat, such as peanut butter cookies or banana bread.
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Savor Chinese, Mongolian fare at Shanghai Chinese
Shanghai Chinese Restaurant & Mongolian Grill opened about 10 months ago in the spot that formerly was the home of Los Pinos and, before that, a pizza place.
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Summer gatherings call for crowd-pleaser salads
When I hear people talk about spending time with their grandchildren who live in or near Olympia, I must admit, I become envious. My three grandchildren have been living in Slippery Rock, Pa., for the past few years. Because of the difficulty of reconciling schedules for a bunch of very busy people, we had not seen them - or their parents - for two years.
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