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Kim’s recent cooking stories ...
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It's St. Patrick's Day, go Irish with colcannon
You can’t get away from green on St. Patrick’s Day, from clothing to food. A green shirt isn’t hard to come by in Eugene. It’s almost as easy is making colcannon, a traditional Irish dish of fluffy mashed russet potatoes flecked with green onions and cabbage. -
Pancakes! A versatile Mardi Gras staple
This year, Mardi Gras, or Fat Tuesday, the day before Ash Wednesday and the beginning of Lent, falls on March 5. Traditionally, it was the time to use up fats and other foods that might be avoided during the austere season of Lent. -
Caramel sauce and its delicious variety
A jar of caramel sauce in your refrigerator means almost any dessert that seems a little too plain can be turned into something worthy of a celebration, even if that celebration is you and a great book. -
Fondue for a couple or a crowd
You could probably identify if someone ever got married by whether or not they have a fondue pot that they received as a wedding gift. -
Italian comfort with little effort
During an insistently rainy and windy visit to Rome, we spent part of an afternoon huddled in the covered outdoor seating area at a restaurant on a market square. All of the outer rim of tables were drenched and empty. -
Soup's on: This thick winter meal is rich tasting and smooth
A warming soup is a welcome meal as the temperatures drop and evening comes early. A thick bean soup with vegan, vegetarian and omnivore options means you can make one soup and add ingredients to suit all eaters. -
Functional kitchen gifts aim to please
I recently had to empty my top kitchen drawers, giving me the chance to think about what it is I actually use. Some things were culled immediately and others weren’t put back when the time came. I got rid of things that I either didn’t use or didn’t work well. -
Fruit slaw adds punch of color to winter menus
I was standing in a grocery store this past week looking at the stalks of Brussels sprouts, remembering the first time I saw them and thought, “Oh, so that’s how they grow.” How much more efficient than the tiny cabbages growing in rows I’d imagined. -
Good things come in threes
Thanksgiving is a holiday best shared. If you’ve been asked to join in on a Thanksgiving feast, here are three dishes to take to compliment the traditional dishes. -
Hearty fall pot roast — sandwich style
Colder weather always makes me think differently about what I want to eat. Enough of salads and cold food. I want to put on a wool sweater and eat something warm and hearty. -
Halloween essentials: Spiced cider, popcorn balls and doughnuts
If you go to a farm to pick out pumpkins to carve for Halloween, you know that spiced apple cider is an essential part of the pumpkin-carving event. Other goodies to serve at a carving party, or at a full-on Halloween costume party, could be popcorn balls and apple cider doughnuts. -
It's best to chill before enjoying this pie
Speed isn’t always the top kitchen priority. Taste is always first for me and sometimes I’m willing to take extra time to get it. -
Tailgating take-alongs
Labor Day weekend signals the nearing end of summer and the beginning of tailgating season. Here are some ideas for dishes to contribute to a picnic or tailgate that take advantage of the still-abundant seasonal vegetables and fruits but don’t require too much work. -
Use fresh fig jam in delicious ways
If you aren’t lucky enough to have a yard full of fruit trees and berry bushes, maybe you know someone who does. Often, all it takes is a casual mention in a group that you’d love some figs, quince or pears for them to be offered. They might even show up on your doorstep. -
Chilled to the cone: Homemade ice cream and mix-ins keep things cool
Ice cream and summer are best friends. The idea of making ice cream at a party on a hot day sounds like fun but the reality is that it doesn’t work well that way.
