Food

Entertaining at Home

Celebrate the bounty of winter with an intimate get-together

By Michael Mettler / Photos by Steve Lenz [more]

January 2014 Recipes

Brined Roasted Chicken with White Wine Jus

Brining poultry and meats before roasting is an age-old technique that adds moisture and enhances taste. Despite the saltiness of the brine, the result is not an overly salty bird but rather increased juiciness and a fuller flavor. The optimum soaking time for a large roasting chicken is four hours, but even a shorter time in the brine will make a flavorful difference. Accompany the chicken with roasted mixed root vegetables.

Recipes by Michael Mettler / Photos by Steve Lenz [more]

BLUE-CHEESE TART WITH FIG-AND-PEAR COMPOTE

BLUE-CHEESE TART WITH FIG-AND-PEAR COMPOTE

Tart shell:

  • 200 grams (1 cup) flour
  • 100 grams (3.5 ounces) cold butter, cubed
  • 60 milliliters (2 ounces) cold water
  • 5 grams (1/2 teaspoon) salt [more]

Underground Dining: The West’s Next Great Frontier

By Michael Mettler / Photos by Steve Lenz

“Canning is the new cupcake!” exclaims the woman next to me.

Our conversation meanders here after a friendly arm-wrestling match to determine who would get the last lamb slider (featuring house-made pickled red onions) of the cocktail hour, a not-so-brief history of flamenco (with dance lessons, of course) by host Julia Russell, and a lively debate about the ethics of foie gras. We’re definitely having fun. [more]

Pairing Wine, Food and Music For a Great Cause

By Robin Hamilton / Photos by Linda Herbert

Providence St. Mary Medical Center is determined to make its Gran Fondo, which benefits cancer patients with special needs, a fun fundraiser.  [more]

What’s That Crop?

By Karlene Ponti / Photos by Steve Lenz

Walla Walla Valley farmers produce a wealth of crops, creating a sustainability few other regions can boast. [more]

Recipe: Bread-and-Butter Pickled Onion Relish

Bread-and-Butter Pickled Onion Relish
Contributed by Alex English
These pickles are good on the occasional burger, or on a hot dog, in lieu of sauerkraut. I’ve enjoyed them frequently over rice, with a fried egg and some soy sauce. [more]