Summer 2024
Obsessed
Food Network official podcast, hosted by WSU alum Jaymee Sire » More ...
Food
Summer 2024
Mustard
The particular tart and tangy, potent and pungent flavor of mustard adds so much to food. » More ...
Summer 2024
Mustard recipes
These two vinaigrettes feature Dijon-style mustard and come from The Crimson Spoon by former Washington State University executive chef Jamie Callison and Linda Burner Augustine (’83 Home Econ., Honors). The cookbook was published in 2013 by WSU Press.
Read more about mustard.
Balsamic Vinaigrette
¼ cup balsamic vinegar
2 teaspoons finely diced shallots
½ teaspoon finely chopped garlic
½ teaspoon Dijon-style mustard
¼ teaspoon finely chopped fresh thyme
½ cup olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Using a food processor, immersion blender or a whisk, blend together vinegar, shallots, garlic, mustard, and thyme. Slowly whisk in olive … » More …
Summer 2024
Cougar Gold: Recipes from readers
Cougar Gold is 75. To celebrate, we’re asking fans of WSU’s famed signature canned cheddar to share their favorite original recipes.
It’s not too late to participate. Send yours to wsm@wsu.edu.
A crab love supreme
My absolute favorite receipt for Cougar Gold is called Crab Supreme. Split a sourdough English muffin and slather on Miracle Whip generously. Layer on gobs of fresh Dungeness crab. Cover with slices of Cougar Gold. Broil in oven until the cheese melts and starts to slightly brown. Heaven is now on your plate and ready to eat! Can’t be beat.
from Rod Swanson (’68 Chem.)
Spring 2024
Chicken eggs
Eggs, heralds of spring, are delicious, full of protein, and one of the top 10 commodities in Washington state. » More ...
Spring 2024
Egg recipes
Eggs are versatile, delicious, and nutritious. Check out some recipes below.
Read more in “Chicken eggs”
Grandma’s Latvian bacon piragi
From Sara Stiebrs (x’02)
Here, Sara shares a recipe passed down from her husband’s Latvian grandmother, Zelma Stiebrs, who came to Washington state in 1949. Seventy-five years later, her Latvian piragi remain a family favorite.
For the dough
2 packages yeast
½ cup warm water
3½ to 4 cups flour
3-plus tablespoons sugar
1 teaspoon cardamom
1 teaspoon salt
½ cup shortening or butter, plus more for greasing bowl and baking sheet
½ cup warm milk
2 eggs (1 for dough, 1 beaten … » More …
Winter 2023
Turkey
A brief history of the favorite bird for holiday feasts » More ...
Winter 2023
Turkey recipes, tips, and trivia
It’s turkey time. Check out some facts, tips, and recipes for a favorite holiday bird.
Read about turkeys in the Winter 2023 In Season article, along with former WSU executive chef Jamie Callison’s roast turkey and stuffing recipe.
Talkin’ turkey
Value of US production: $5.89 billion
US turkey meat production, ready-to-cook weight: 5.56 billion pounds
Total US production, number of birds: 216.5 million
US consumption: 5.09 billion pounds
US consumption per capita: 15.3 pounds (compared to 8.2 pounds in 1970)
US turkey meat exports: 548 million pounds
US average price for whole frozen turkey hens: $1.23 per pound (compared to 96 cents per pound … » More …
Winter 2023
Feeding our ethics: A conversation about food and values with Samantha Noll
A simple decision about what to order for lunch can have profound effects on others.
“Food is interesting because it touches so many other communities,” says Samantha Noll, an associate professor of bioethics in the School of Politics, Philosophy, and Public Affairs at Washington State University. “When we decide that we’re going to eat that falafel sandwich, or that burger, or that salad, we’re impacting others with that seemingly simple choice.”
Samantha Noll
(Courtesy WSU School of Politics, … » More …
Summer 2023
The salmon king
Chinook salmon are cherished in the Pacific Northwest, but they are declining. » More ...