Food and Recipes
Finally, seasonal vegetables other than winter greens and radishes! Besides asparagus, there's now green garlic and ramps — and soon enough there will be fresh shelling peas. After such a long windup, the sight of my favorite spring vegetable makes me want to break into song — and to break a few eggs. To me, nothing goes better with these young, tender, sometimes wild-foraged ingredients, so my preferred lunch or dinner when I've collected a bounty of them is a frittata.
Barbecue chicken is one of my favorite summertime dishes. I like every part of it — the tomato-based sauce (the spicier the better), the crispy skin, even the bones.
Pesto Meat Loaf is an updated version of one of America's best-loved foods. This meat loaf takes only 15 minutes to bake. The secret is to bake it on a baking sheet, which allows hot air to circulate all around the meat.
Pasta carbonara — richly cheesy, creamy and studded with crisped pancetta — is easily one of the most comforting of pasta dishes. The only trouble is, with the onset of warmer weather, we tend to crave salads more than steaming bowls of pasta. So for this recipe, we decided to have it both ways.
Costing less than 20 cents apiece, eggs are the perfect solution for the family on the go.
In its fifth year, Talay Thai is a popular restaurant for the neighborhood surrounding the Padden Market Center. The extensive menu offers a wide range of options for take-out or dining in. The restaurant also caters.
Main Event's first location in downtown Vancouver has become a successful fixture of the Clark County dining scene. Having recently opened a second spot to serve the east side of Clark County, it delivers the same inventive food and level of excellent service diners have enjoyed at the downtown restaurant.
Smokey's Hot Oven Pizza opened in 1965 and has been family owned and operated ever since. The restaurant's menu offers an unlikely selection beyond 12 specialty pizzas, including chicken meals, rib tips, nachos, and hot buttered popcorn.
It's been almost three years since owner David Garcia opened Hearth in Washougal. The restaurant is a dinner house where most of the menu items are prepared in a wood-fired oven, which also serves as the foundation for the dining environment. The menu changes periodically to make use of local, fresh ingredients.
ROME — The latest weapon in the U.N.'s fight against hunger, global warming and pollution might be flying by you right now.
You may have heard advice to dine out less often if you want to weigh less. That's like telling people to leave their cars in the garage if they want to avoid getting into an automobile accident.
ATLANTA — In a sign of how health concerns have shaken the beverage industry, Coca-Cola Co. used a boisterous anniversary celebration this week to pledge to make low-calorie drinks and clearer nutritional information more available around the world.
Okay, it was bright green. But that was the only clue that the kale-banana smoothie I was sipping included a cup of kale leaves and was certifiably "healthy." The only tip that my chicken, served alongside a medley of baby Brussels sprouts, butternut squash and dried cranberries, was good for me was that it had noticeably little salt. Had I been served the chocolate budin in a fashionable restaurant, I never would have guessed that it had just 211 calories.
Hey, foodies, chefs and assorted kitchen putterers: The Columbian's new Food & Dining newsletter will deliver even more recipes, food news, local dining reviews and links to our new local blogs weekly to your email.