How to Make and Preserve Strawberry Jam

How to Make and Preserve Strawberry Jam

Strawberry season is barely a month long. One day the plants are covered in delicate, white flowers, and the next you’re drowning in ripe, ruby red berries. It’s an excellent problem to have. We have a really small strawberry patch. It’s only two rows, each about 50 feet long. We grow only one variety, called… 

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Cantina El Rayo

Cantina El Rayo

Over the last two years, Portland’s Mexican restaurant scene has undergone a fairly massive transformation. In just 24 months, it’s as though the city collectively moved past the grim, cynical depictions of South of the Border fare, past the bottomless bowls of melted queso, and beyond fishbowl-sized frozen margaritas. All at once, Portland diners were… 

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sugar-cookies

Sugar Cookies

Sugar, butter, flour. A few other ingredients. It comes together slowly, the sugar cookie mixture. My baking anxiety always tells me there’s not sufficient liquid, it will never hold. Steady and sure, with belief and concentration, it does. A proper cookie dough, so tasty I feel like I’m twelve years old, at my best friend’s house,… 

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Diner Style Cheeseburger Sliders

Diner-Style Cheeseburger Sliders

In spite of what the good people down at the local T.G.I. Cantinagan’s might be trying to sell you (hint: it’s deep-fried Jack Daniels mayonnaise balls and bottomless blue cheese margaritas), a “slider” isn’t a miniature hamburger on a tiny hamburger bun (read Adam Kuban’s excellent essay on the subject here). And for goodness’ sake,… 

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rhubarb-sangria

Rhubarb Week: Strawberry Rhubarb Sangria

A boozy wine punch is an excellent way to entertain casually in the Summertime. Sangria makes any small gathering of friends feel like a party. This one is the perfect combination of sweet and tart. I am loving lemons right now – they are so refreshing, simple, and clean. The rhubarb tints it a pretty pink… 

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pork-chop-cherryrhubarb

Rhubarb Week: Pork Chops with Cherry-Rhubarb Sauce

When we think about rhubarb, it’s all too easy to get bogged down in thinking of it used strictly in sweet ways; in pies, jams, or in compotes.  The fact is, there are plenty of opportunities to use rhubarb in more savory applications, as well. Since my first taste of spicy rhubarb salsa (I posted… 

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Vanilla-Roasted Rhubarb and Strawberries

Rhubarb Week: Vanilla-Roasted Rhubarb and Strawberries

I didn’t know rhubarb would grow so tall. I didn’t know about its fluttering flowers and fleeting stalks. Or the shameless pink of its overground roots. It is satisfying to pull from the ground. I’m amazed at how prolific it is. It definitely maximizes its all-too-brief season. It is raw, tart and green tasting. It pairs… 

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Grilled Flank Steak Tacos with Chipotle Rhubarb Salsa

Rhubarb Week: Grilled Flank Steak Tacos with Chipotle Rhubarb Salsa

You know what’s a reasonable thing to have in your garden? A rhubarb plant. You know what’s less reasonable? Having ten enormous rhubarb plants. A bumper crop of rhubarb, each plant producing dozens of thick, crimson red rhubarb stalks, has left us scrambling for new ways to use the tart flesh of this vegetable. We… 

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carrot-cake

Carrot Cake with Cream Cheese Frosting

This carrot cake recipe is a keeper. I baked it for Malcolm’s birthday, because carrot cake is his favorite. Three cheers for him! For he’s a jolly good fellow, for he’s a jolly good fellow, for he’s a jolly good fellow, which nobody can deny. Carrot Cake Adapted from Epicurious Ingredients: 2/3 cup flour 1/2… 

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