• Strawberries are ripe for more than just whipped cream: They work well with lots of dairy like mascarpone, fresh ricotta and sour cream.
• Baco Noir "Southern Oregon" is one of the state's best reds, and Nebbiolo d'Alba "Briccola" is an steal for an Italian red at $22.95.
• Lucini Gran Riserva Balsamico wins a taste test to determine a good and proper balsamic vinegar.
  
• Cutting through the confusion, the Oregonian explains the terminology behind the different varieties of cream that clutter grocery shelves.
• A recipe for Smoked Salmon Hash, which was once a breakfast favorite at Portland's Heathman Restaurant.
  
• Instead of throwing your rhubarb in a pie, stir it into a chutney.
• Fresh market fungi are perfect for crepes.
  
• Small Bites nibbles on everything from Danny Meyer's new cocktail book "Mix Shake Stir" to the phenomenon of "pine mouth."

When it comes to figuring out who created various condiments, history tends to be amazingly vague. For example, although we know that mustard was developed by the ancient Romans, we have no idea about the identity of the unknown chef who first combined wine vinegar and ground mustard seeds. Similarly, history records that ketchup originally came from China, where it was a form of fish sauce; however, there is no record of the person who made this great leap forward. Similarly, the sands of time have swallowed the name of the great pioneer who first drizzled the magic ingredient on french fries.

So it goes: from relish to chutney, jelly to ice cream, history may occasionally honor a key innovator or entrepreneur, but all too often neglects the silent inventor who toils in obscurity. With that in mind, it seems particularly vital that we honor those few, rare pioneers whose names have not been lost to history. One such man was Alan S. Geisler, who died last week at the age of 78. Geisler, an MIT-trained food technologist, developed the iconic red onion sauce that is a standard condiment on New York City hot dogs. Comprised of vinegar, onion, tomato paste and other ingredients (including corn syrup), Geisler's concoction is better know as Sabrett onion sauce, for the company that markets it.

While hot dog cuisine can be fiercely regional, Sabrett sauce is a vital ingredient for New York dogs. Transplanted New Yorkers (or those who are curious about this distinctive condiment) can order it here or follow this recipe to make it at home. It is best served atop either a dirty water or freshly grilled dog, along with sauerkraut and spicy mustard. Enjoy!

What a fantastic idea: splitting waffles into individual squares and filling them with chutney! Genius.

The recipe comes to us from Vegalicious, and you'll find a recipe for the waffles as well as for the chutney.

Hmm - what if we can't find papayas? Perhaps mangoes would be a good substitute?

And just a reminder: this is most definitely a vegan recipe, so the recipe calls for "egg replacements" instead of eggs, as well as soy milk and soy margarine. And before you go changing the ingredients to real-milk products, try it vegan! You might just like it...

• New ideas for Thanksgiving, including Turkey Sausage, Leek Stuffing, Roasted Japanese Yams, and Liquid Pumpkin Pie.
• And if you're cooking turkey this year, here's how not to screw it up.
• Meatless meals that are go for you and the planet.
• The wonderful world of Brussels Sprouts.
• Mmmm...cranberry chutney.
• A look at Alice Waters' new book.
• How to make a better pecan pie.
• More recipes this week: Minestrone, Mashed Potatoes, and Ginger-Cranberry Sauce.

I was at a local food event today which show cased regional and local food products made by small / family businesses and farms. Every now and then I run across a product so good I have to share the news. The Bombay Emerald Chutney Company has not just one, but five great products. Their gourmet line of "Royal" Chutneys are fantastic: Royal Mint Chutney, Royal Tomato Chutney, Royal Plum Chutney, Royal Cranberry Chutney, and their new Royal Pomegranate Chutney. It's a Mom and Pop company who make their chutney by hand from their own family recipes using all natural ingredients that they personally buy themselves, and they have no preservatives.

My favorite is the Mint Chutney, made from Coriander, Lime Juice, Mint Leaves, Green Chilies, Salt & Spices. You would think that from such few and simple ingredients the flavor would be simple, but it's not. It has a very complex taste with just the right balance between the tangy lime, fresh mint, salt, and a nice but not lethal dose of spices. The Tomato Chutney has a very solid, summer ripe tomato presence, with the lemon, spices, salt, and cilantro bringing it all together.

Chutney is becoming a more and more popular condiment, but most people don't know exactly what it is - in large part because there are so many different kinds of chutney available.

Chutney, in its basic form, is a condiment that contains fruit, vinegar, sugar and spices. It originated in India and was discovered by the Western world when British soldiers and colonists brought recipes back to England, along with other popular Indian foods, such as curries. It can be thick and chunky or smooth, and has a heat level that can range from very sweet to very spicy. The mixtures can be either cooked or uncooked and virtually all of them rely on the addition of chilies for heat. Mango chutney is probably the most popular variety, in part because mangoes are a popular fruit in India, but also because it was the first chutney that was widely available to Europeans.

Broadly, a chutney is basically a type of relish and there are really and endless number of variations that can be made on the theme, such as Fresh Peach Chutney, Melon Apple Chutney, Green Tomato Chutney and (of course) Mango Chutney.