nose to tail corncob cookery, plus a great light corn chowder
When I’m not gorging myself on summer tomatoes, I turn to the sweet delight of barely cooked corn on the …
When I’m not gorging myself on summer tomatoes, I turn to the sweet delight of barely cooked corn on the …
As soon as the sweet, dense, singular Eastern Oregon-grown Hermiston watermelons hit the market in late July, I try to …
Campbell’s Bean with Bacon soup was one of my favorites growing up. Quivering beige sludge with an occasional bean or …
Gung hay fat choy! May your soup bowl contain many treasures. This is a Fujian classic, Buddha Jumps Over the …
What a sad story is corn in America. Demonized now because of the commodification of agriculture and our reliance on …
I’m particularly proud of this creation, a squash soup made with one of our giant heirloom ‘Oregon Homestead Sweetmeat’ squashes, …
I spent the day making dark foods, surely the monstrous calling yoo-hoo from some creepy corner of my subconscious. First: …
I’m pleased to share with you my latest article for Eugene Weekly‘s Chow, a daring exposé of unusual local soups. …
I try to make ozoni every year on New Year’s Day. Japanese tradition dictates that this simple, mild soup is …
Elin England, Eugene author of the locavore cookbook, Eating Close to Home: A Guide to Local Seasonal Sustenance in the …