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Food

Mango cabbage slaw
Fall 2021

Cabbage recipes and links

Cabbage isn’t the most glamorous ingredient. Here are some recipes to help change that perception.

Read more about cabbage.

 

Mango Cabbage Slaw

by WSU executive chef Jamie Callison, from the 2013 cookbook The Crimson Spoon

 

Mango cabbage slawPhoto detail by E.J. Armstrong

 

2 cups thinly sliced green cabbage
1 cup thinly sliced mango
2 tablespoons finely chopped fresh cilantro
2 tablespoons pickled ginger liquid
1 tablespoon rice wine vinegar
1½ teaspoons lime juice
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Coffee making equipment
Spring 2021

Brewing the perfect cup of coffee

Coffee is both simple—just ground beans and hot water—and complex, with hundreds of volatile compounds that give each roast its unique flavor. Really good coffee is something special, even sublime. And, with so many of us spending more time at home during the persisting novel coronavirus pandemic, a cup of hot, delicious coffee seems especially comforting.

When preparing your favorite style of coffee, here are several points to consider.

The cup—Size and shape do matter. Big wide-rimmed mugs hold a lot, but also cool coffee quickly. Porcelain and ceramic surfaces influence the temperature and taste of the coffee. Both are neutral so you … » More …

Jar of jelly
Spring 2021

Food preservation and the pandemic

Stephanie Smith is a statewide consumer food safety specialist at Washington State University. She performs food safety research, writes a monthly food safety column in the Moscow-Pullman Daily News, and provides technical support and training for WSU’s food safety specialists in more than thirty counties statewide. She also provides technical expertise and training to retail food businesses and workers, and very small food processors and growers.

How has the pandemic impacted WSU’s county-based food specialists?

The county offices have been mostly shut down because of the pandemic. They’re still returning calls and emails, trying to do what they can. In general, there … » More …

Roast lamb with mint
Spring 2021

Colleen Taugher cooks lamb

Her go-to preparation features hand-ground anchovy-herb paste.

But don’t worry: the anchovies don’t come across as tasting fishy. They simply add a salty, savory flavor that beautifully blends with the distinctive-tasting lamb meat.

Colleen Taugher, co-owner of the 85-acre Mellifera Farm in Troy, Idaho, and recently retired director for global research and engagement in the Office of International Programs at Washington State University Pullman, typically makes the paste with rosemary.

That’s how she prepared it when she served her farm-raised Iceland lamb to a delegation of 18 student journalists from Albania, Kosovo, Montenegro, North Macedonia, and Serbia. They were visiting WSU in summer 2019 … » More …

Roast lamb with mint
Spring 2021

Lamb and mint recipes

Unlike your grandma’s store-bought neon green mint jelly, scratch-made mint jelly is naturally golden-hued. Make your own at home to pair with lamb and consider these other lamb-and-mint recipes, too.

Roast Rack of Lamb with Fresh Mint Vinaigrette

from Linda Burner Augustine (’83 Home Econ., Honors)

via ayearatthetable.com

Roasting a rack of lamb is easier than you might think. The key is to begin with a high-quality rack of lamb purchased at a reliable meat department or butcher. Most lamb racks have eight bones in them which means eight chops. They are usually “frenched,” and this simply means the meat has been … » More …

Winter 2020

Cosmic Crisp recipes

Sweet, tart, juicy, firm. These traits make the Cosmic Crisp® super versatile in the kitchen.

The new apple, developed at Washington State University and grown—at least for now—only in Washington, is good in both sweet or savory dishes as well as raw or cooked, standing up to heat and holding its shape and texture.

Its myriad culinary uses include brightening soups, sauces, salads, slaws, and salsas⁠—and even topping pizza. Of course, with its satisfying snap-crunch, the flavorful Cosmic Crisp, a registered trademark, is a good eating apple, too—raw and right out of your hand, or sliced and served with brie or dipped in peanut butter or … » More …

cricket chili
Fall 2020

Cricket chili

Richard Zack organized a Bug Buffet as part of his Entomology 101 course for about 20 years. One of the mainstays of the insect-eating event was his cricket chili.

“It’s a kind of standard chili recipe,” he says.

Then he would add the insects.

“I would buy like 10,000 crickets,” says Zack, now the associate dean for academic programs at WSU’s College of Agricultural, Human, and Natural Resource Sciences.

He’s no longer teaching the class nor hosting the famed Bug Buffet. But, here, he offers his cricket chili recipe for readers who might want to try it at home. It’s based … » More …