Winter 2021
Cranberries
A tangy taste at the holiday table » More ...
Food
Winter 2021
Apple pie, oh my
Apple pie is perfect for the Thanksgiving table. Christmas, too. And not just in a tin or on a plate, but in a glass.
Washington State Magazine asked Venise (Drllevich) Cunningham (’10 Hum. Dev.) to share a recipe that highlights one of her company’s seasonal syrups.
She runs Simple Goodness Sisters with her sister, Belinda Kelly. Cunningham is the farmer who grows many of the ingredients used in the sisters’ specialty syrups. Kelly is the mixologist and recipe developer. She created this cocktail to complement Simple Goodness Sisters Apple Pie syrup.
Why not make the apple-slice garnish a Cosmic Crisp®?
… » More …
Winter 2021
Cranberry recipes
Cranberries complement more than turkey. But this time of year, it’s easy to forget that fact.
In this recipe from Linda Burner Augustine (’83 Home Econ., Honors), cranberry sauce tops roasted pork loin infused with flavorful fennel, rosemary, and orange. The dish originally appeared on her A Year at the Table blog in December 2012.
Of course, you could always make the sauce for your Thanksgiving turkey, too.
Read more about cranberries.
Fennel Rosemary Orange Roasted Pork Loin with Cranberry Sauce
From Linda Burner Augustine
Fresh rosemary, fennel seeds, and orange zest form a savory herb rub for this pork loin roast, and slivers of garlic randomly poked into the … » More …
Fall 2021
Cabbage
Cabbage rarely receives the attention it deserves. » More ...
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
Photo 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
… » More …
Summer 2021
The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly (with recipes)
Review of book by Kate Lebo » More ...
Spring 2021
Lamb & mint: A classic pairing
Roast lamb complemented with mint sauce simply sings of spring. » More ...
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 …
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 …
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 …