Canneles, those brown, crisp pastries that require special molds and beeswax to do correctly, are the obsession of many a home baker. - A glossary of words that resemble canneles, just to make sure you don't make any embarrassing errors.
- An assortment of tips if you plan on joining the ranks of the cannele home bakers. The best advice is not to get discouraged, as even sloppy canneles taste wonderful.
- Rianne Bius offers her pasta dish wisdom that goes, "something green, something roasted, something creamy, something toasted." Sounds like a winner of a dish to me. If you don't want to dream up your own concoction, here are two recipes that follow her rules.
- Local asparagus has arrived in the farmers markets around Portland and so it is time to celebrate that veggie. Why not try a Cold Soba Noodle Salad with Asparagus?
- The Lean Plate Club offers advice on how to incorporate more iron into the diets of vegetarians.
- Check out this brunch menu where everything can be made ahead of time. No rush when your guests arrive!
The Oregonian in 60 seconds: Canneles, pasta formulas and local asparagus
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A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
