Oil and vinegar. Oil and lemon. Oil and balsamic. Mustard vinaigrette on lively greens tossed for the briefest amount of time possible an...

Ginger Rapport's newsletters for the Beaverton Farmers Market are worth getting for the information and recipes she shares ( click h...

As often happens around here, this recipe started with leftovers: half an avocado from lunch and a few filets of anchovies floating in th...

I got a text from neighbor. It read, "Want some Fava beans?" I immediately texted back, "You betcha!" A few minut...

Brussels sprouts are apparently experiencing a moment of mad popularity. I'm seeing recipes calling for them popping up everywhere, e...

Everyone who knows me knows that I love my freezer. Small but mighty, our little upright can hold the butchered meat from a half pig and ...

For years I'd been battling the red-stemmed, succulent-like weed with the fat, oval leaves, wondering what in the heck kind of invade...

Summer time is salad time, and this Greek-style salad is perfect for indoor or outdoor dining. I took this to a Greek-themed birthday pot...

Some foods are perfectly matched to their seasons. Lamb shanks in the fall, beans and sausage in the winter, pasta with young greens in ...

I've often thought of salad as something to fill that spot in a menu that calls for something green, as in "protein, starch, green...