“Ugly But Good Chocolates” are So Good You’ll Float
Marilena Christie, 68, uses her Northern Italian family recipe for the chocolates, and says she started selling them only after numerous people told her she should make it available to the world.
-
-
Better Bitters, Better Cocktails — And Beyond
Bitters, originally prepared as medicines incorporating strong-smelling botanicals such as cinnamon, cloves and herbs, make delicious cocktails. Their uses go far beyond just drinks, though.
-
New-to-Eugene Cuisine at Angkor Cambodian Café
While the number of Chinese, Korean, Vietnamese and Japanese restaurants in Eugene has soared recently, another less-familiar Asian cuisine is quietly trying to establish itself. Angkor Cambodian Café opened in January of 2014, offering some of Cambodia’s traditional dishes.
-
Great Green Garbanzos!
You know chickpeas . . . those round, brown, hard dried peas smaller than a marble that make creamy hummus. But do you know fresh chickpeas? Don’t feel bad if the answer is no, because almost no one does.
-
Winemaking ‘Round the World
An Oregon winemaker with roots in New Zealand grows award-winning sauvignon blanc and pinot noir on two continents.
-
Cousin Jack’s Pastys
Pastys are a traditional Cornish pastry of meat and vegetables tucked into a flaky dough pocket. The owners of this business come from a large family with family members involved in many different local ventures, so I wrongly assumed that was the origin of the name Cousin Jack. I came to understand that the name actually derives from the British flag, which is known as a Union Jack. When miners started coming to the United States from other countries, they got the nickname Cousin Jacks because they were like “cousins” to the Cornish miners. As David says in the article, when you’re in a dark mine and covered with coal dust, everyone’s a Cousin Jack because they all look the same.
-
Make Your Own Corned Beef-It’s Easy!
Come March, winter’s been gnawing at our bones for too long. We’re ready for spring’s warmth, and St. Patrick’s Day on March 17 offers the promise of just one more wintry holiday before the sun starts to strengthen. The signature dish of St. Patrick’s Day, corned beef, offers one last chance to steam up the kitchen with a rich cut of meat coupled with hearty winter vegetables. And if you can boil water and handle a knife, you pretty much have all the skill it takes to make a delicious corned beef at home. Take it a step further by smoking the corned beef, and you have pastrami.
