Recipe

Fall 2023

Cosmic Overnight Oats

Breakfast and oatmeal go hand in hand. Sometimes, though, cooking time is limited and you need something quick and ready to eat.

I’ve found a tasty, make-ahead alternative in overnight oats, similar to Bircher muesli or other preparations that let oats soak up liquids and flavors over time. I like to try out different combinations with various fruits and nuts.

The star among my overnight oats experiments features Cosmic Crisp® apples, one of the delicious foods developed by Washington State University. Combining the tart-sweet flavor of Cosmic Crisps with spices, nuts, and other additions makes a wonderful base.

Add granola on top, and it … » More …

Fall 2023

Oat recipes

From gruel to oatmeal cookies, here’s a roundup of historical and contemporary recipes spotlighting oats. What’s your favorite way to prepare this healthful grain?

Read more about oats in the Fall 2023 issue’s In Season.

Historical oats

First, light a fire. Here are some ways to prepare oats from the mid-eighteenth to early twentieth centuries. The first half-dozen recipes come from the 1747 Hannah Glasse cookbook: The Art of Cookery, Made Plain and Easy, which far exceeds anything of the kind ever yet published.

To Make Plum Gruel
Take two quarts of water, two large spoonfuls of oatmeal, sir it … » More …

Spring 2023

Scapes and scallions

Garlic scapes and their younger cousins scallions offer a hint of what’s to come in the garden. » More ...

Corn dogs, fries, slushy and funnel cake

Winter 2022

Three cheers for fair food

Of course, the best place to get fair food is the fair itself.

But you can also make your own at home, putting your deep-frying, powdered sugar-dusting skills to the test with recipes for everything from corn dogs to funnel cakes.

Here’s a round-up of recipes to try if you can’t wait for next year’s fair fare.

Make your own fair food at home

The Spokesman-Review recipe-tested a couple of recipes for corn dogs Recommended: the Iowa State Corn Dogs recipe).

Make your own ketchup, mustard, and mayo to go with your corn dogs (Spokesman-Review)

» More …

Fall 2022

Latah squash recipes

Latah squash is a Kirkland family treasure. The heirloom variety has been passed down for several generations.

Now, thanks to the efforts of Brad Jaeckel, manager of Eggert Family Organic Farm at Washington State University Pullman, seeds of the beloved cucurbit are available to gardening enthusiasts and farmers through a regional cooperative. Or, if you’re lucky enough to live on or near the Palouse, buy the whole fruit in person at Eggert Family Organic Farm or Affinity Farm in Moscow, Idaho, which also cultivates the rich, dense squash with bright orange as well as its seeds.

Joanne and Larry Kirkland are self-described … » More …

Summer 2022

Strawberry recipes

Put sweet and succulent Pacific Northwest strawberries—especially Washington State University-developed varieties—on your table this summer.

Here are some ways to use them from Jamie Callison, executive chef at WSU’s School of Hospitality Business Management at Carson College of Business, and Linda Burner Augustine (’83 Home Econ., Honors), author of the  A Year at the Table  food blog. Both also authored 2013’s The Crimson Spoon cookbook from WSU Press.

Strawberry Shortcakes

From Jamie Callison

For the … » More …

Spring 2022

Asparagus recipes

This spring, serve roasted asparagus as a side, accompanying lamb or salmon.

Or combine it with a protein like chicken, other veggies, and grains such as orzo or penne pasta, farro or quinoa to make a hearty bowl such as the Springtime Asparagus, Arugula, and Chicken Bowl described below.

Here, Jamie Callison, executive chef at Washington State University’s School of Hospitality Business Management at Carson College, and his co-author of The Crimson Spoon, Linda Burner Augustine (’83 Home Econ., Honors), share recipes spotlighting this quintessential spring ingredient. So does Betsy Rogers (’89 Comm.), who owns and operates Ovens to Betsy, a … » 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 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 …

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 …