Food & Drink

Food & Drink

This pad thai has a zucchini twist

This summer I invested in one of those vegetable spiralizers. These gadgets take vegetables like zucchini, sweet potatoes and carrots and transform them into long thin “noodles.” Instead of the countertop model, I opted for the smaller hand-held one. It works just fine for me, and because it’s smaller, it also tucks away neatly. But if you plan on doing a lot of noodling around with a spiralizer, the larger countertop unit is a good option.

Food & Drink

Lemon and pasta: Perfect pair

Pasta is always a conundrum as a side dish. I want to pencil it into my weekly meal plan, but then I blank on how to sauce it: Cream? So fattening for a weeknight. Tomato? Good, but it gets old. Lots of cheese? Heavy again.

Food & Drink

Keep summer sizzling with Balsamic Grilled Swordfish

Swordfish steaks are a treat on the grill in the summer. The secret is not to overcook the swordfish. It should cook for 8 minutes per inch of thickness. Most steaks are about an inch thick. Alter your cooking time according to the thickness of the swordfish steak you buy. It will continue to cook in its own heat off the fire.

Food & Drink

How to put anything you can think of into a quesadilla

Do you have kids? Do you know any kids? Would you describe yourself as a flat foodie? (Floodie?) If you answered “yes” to any of these, the quesadilla is the answer to most of your needs and many of your prayers. It’s easy to make. It’s versatile. It’s delicious. And best of all, it’s flat. What else do you need in a food item?

Food & Drink

Zucchini gets the vegetable treatment in healthy soup

In the 1970s, a bumper crop of zucchini was most often turned into quick bread and considered just shy of health food. James Beard even shares a recipe in “Beard on Bread,” suggesting cooks could use whole-wheat flour in their breads, but they still contained prodigious amounts of sugar and vegetable oil.

Food & Drink

Main dish salads are easy and nutritious

When it’s too warm or we’re too busy, we turn in summer to cooling foods or foods that require very little cooking time. A cool and crisp salad served with a crusty lightly grilled bread and a glass of fruity white wine is the answer to what’s for dinner on a summer day.

Food & Drink

Washington wineries crown cabernet sauvignon king

Just as it is in California’s Napa Valley and its native Bordeaux, cab is the most important wine grape in Washington. And it’s no accident. Wine lovers have long gravitated toward the red wine grape, and that has been true in Washington for the past dozen years.

Food & Drink

A tuna dish made easy

This is easy, breezy, no-cook meal assembly. You know the drill: The fewer the ingredients in a recipe, the better their quality should be. So go for the naturally roasted turkey breast at the deli counter and an oil-packed brand of canned tuna that you trust.

Videos

How to make an orange juice Cinco de Mayo margarita, with recipe

Evin Hopper, bar manager at Capitol Bar in Boise, shows you how to make a classic margarita with a juicy twist. You'll need 1.5 oz. premium tequila, .75 oz. Cointreau, .75 oz. fresh lime juice, .5 oz. simple syrup, .5 oz. fresh orange juice, chili salt. Fill mixing glass with first four ingredients. Add ice and shake. Strain into a chili salt-rimmed, old-fashioned glass filled with ice. Squeeze fresh orange juice over the top. Garnish with orange peel. Happy Cinco de Mayo!
Joe Jaszewski The Idaho Statesman
How to make an orange juice Cinco de Mayo margarita, with recipe 0:46

How to make an orange juice Cinco de Mayo margarita, with recipe

The Dos and Don'ts of a farmer's market 1:06

The Dos and Don'ts of a farmer's market

The extraordinary life and times of a farm-to-market strawberry 2:00

The extraordinary life and times of a farm-to-market strawberry

Happy deep dish pie day: Watch blogger Craig Jones make pizza 1:51

Happy deep dish pie day: Watch blogger Craig Jones make pizza