Fall 2024
What’s cookin’ with 4-H these days
Teaching kids how to cook has long been a staple of Washington State University Extension’s 4-H programs. » More ...
Cooking
Fall 2024
A Greek dinner from 4-H cooking classes
Washington’s 4-H cooking curriculum focuses on international cuisine this year. Find recipes for the Greek dinner prepared by Kitsap County 4-H instructor Valerie Terry and her students below.
Read more about 4-H cooking classes.
Greek Lamb Meatballs with Tzatziki Sauce
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 people
Ingredients
1 pound ground lamb
½ cup red onion finely chopped
3 cloves garlic minced
1 tablespoon flat-leaf parsley minced
2 teaspoons fresh mint minced
1 egg
2 tablespoons panko breadcrumbs
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
For the Tzatziki
1 cup … » More …
Summer 2024
Obsessed
Food Network official podcast, hosted by WSU alum Jaymee Sire » More ...
Winter 2022
Cooking up a show
Doneen Arquines keeps the pot boiling as producer of Top Chef. » More ...
Spring 2021
Kelsey’s podcast picks
What’s comedian and podcaster Kelsey Cook (’11 Comm.) listening to, and watching, during the COVID-19 pandemic? Here’s her list:
Middle of Somewhere—My favorite comedy podcast is hosted by two incredible comedians: Chad Daniels and Cy Amundson. Start from the beginning, and you’ll be hooked immediately.
Timesuck Podcast—This podcast is so hilarious and informative. Dan Cummins is one of my favorite comics and does a deep dive into everything from historical figures to serial killers to cults.
Approachable—We tell listeners of our podcast Self-Helpless that they’d likely be fans of … » More …
Fall 2020
A Blissful Feast: Culinary Adventures in Italy’s Piedmont, Maremma, and Le Marche
A review of A Blissful Feast: Culinary Adventures in Italy’s Piedmont, Maremma, and Le Marche by Teresa Lust » More ...
Winter 2019
Cook your goose
Your goose is cooked.
Well, not yet.
But it can be—for Thanksgiving or Christmas or any other festive dinner this holiday season—with this recipe from the School of Hospitality Business Management at WSU’s Carson College of Business.
Executive Chef Jamie Callison developed the recipe for Washington State Magazine’s November 2019 issue. He was assisted by Chef de Cuisine Jason Butcherite and Student Culinary Lead Justin Walker.
Their roast goose features WSU honey and WSU Everything Seasoning—and makes for a stunning holiday centerpiece.
Use rendered goose fat to flavor fingerling potatoes for a side dish. And a touch of citrus brightens up another simple of roasted Brussels sprouts.
Bon … » More …
Winter 2019
Not just the goose of holidays past
Goose has lost its luster for holiday feasts in the United States. It might be time to reconsider goose. » More ...
Fall 2018
Modernist Bread
By Nathan Myhrvold and Francisco Migoya
The Cooking Lab: 2017
For millennia, bread baking has been more craft than science. Even the current trend in artisan bread rejects much of what modern science has wrought: the advances of manufactured yeast, dough conditioners, added preservatives and the overall industrialization of wheat and bread production.
“The bread zeitgeist is about being ancient, primitive, natural, and pretty much anything but modern,” writes Nathan Myhrvold in his recent 2,642-page … » More …
Fall 2017
Plum recipes
If you have great plum recipes, send them to us and we’ll post them here.
Read more about plums and how to grow them.
Plum Chutney
Yield: 2 pints
Ingredients
4 c. plums, seeded
1 c. brown sugar
1 c. sugar
¾ c. apple cider vinegar
1 c. seedless raisins
2 teaspoons salt
⅔ c. chopped Walla Walla sweet onion
1 clove garlic, minced
2 tsp. mustard seeds
3 Tbsp. chopped crystallized ginger
¾ tsp. chili powder
Directions
Combine sugar and vinegar in a large saucepan and bring to a boil. When the … » More …