This week, I was invited to a friend’s place to break the fast for Yom Kippur. I was tasked with making a dessert, and after a lot of research on what is traditional for the holiday, I found that, ...

Apply heat to the bluish-purple fruit and it gives up flavor perfect for baking By DANIELLE CENTONI The Oregonian Italian plums, to borrow a phrase, don't get no respect. They're about half the size ...

Guests at Quillisascut Farm can collect and press their own walnut oil in small batches. But just in case you might have missed last weekend’s walnut workshop, organizers offered to share one of the ...

“YOU’RE so lucky -- you live in Paris!” I hear that a lot from people. I guess they’re assuming life here is a nonstop parade of chic Parisians and exquisite chocolates. It’s as if I said to folks ...

1. Cut bread into ¾-inch cubes; you should have 10 to 12 cups. Spread on wire racks set over a baking sheet and let dry completely overnight. Store in a couple of zip-top plastic bags up to 48 hours.