Katherine’s Noodles with Lots of Herbs and Toasted Peanuts

"I was inspired by the herbs in my garden and my love of crunchy things. The earthy noodles play very nicely with the bright herbs and the rich, toasted nuts. It’s also delicious with an egg on top! I made this dish with regular spaghetti and it did not hold a candle to the flavor and texture provided by the Umi Organics noodles."...

Prepare Your Garden Beds Now For Winter

In late autumn, my gardening thoughts turn not to the seed, but to the ground. The philosopher, poet, and — perhaps most importantly — farmer Wendell Berry often refers to the soil, from which all life springs and returns....

Braised Lamb Shanks with Pomegranate and Fennel

Sumptuous slow-braised lamb shanks are infused with fennel in two forms, seed and bulb, and cooked in stock and port. To finish, scarlet pomegranate juice is reduced to make a bright sauce, giving the lamb life and vibrancy. Serve this over a creamy polenta....

Open for Business

Jose Perez leans out the window from his bright turquoise food cart and hands over a towering El Cubano sandwich stacked with layers of ham, roasted pork, Swiss cheese, pickles, and mustard on grilled Cuban bread. “This is what people eat all the time in Cuba,” he says....

Firebreather

"When I was pregnant, I wanted the spiciest foods ever," says Sarah Marshall, who co-founded Marshall's Haute Sauce, a line of hot sauces made with seasonal ingredients and signature recipes, with her husband, Dirk, in 2011. She's not kidding; when pressed, Sarah admits that, nothing, and she means nothing, was hot enough....

Old is New Again at Antiquum Farm

Stephen Hagen stands among rows of Pinot Noir vines at his vineyard, Antiquum Farm, a few miles outside Junction City. Hens peck at the soil. Gray sheep graze in the shade of the vines, with the Coburg Hills sleeping purple on the horizon....

The Proof is in the Parsnip

Perhaps you’ve heard the expression, “Fine words butter no parsnips.” In other words, flattery (“buttering up”) is meaningless without the behavior to back it up. A variation of sorts on “Don’t judge a book by its cover,” it's a particularly apt turn of phrase when speaking of parsnips, that humble root vegetable whose gnarled exterior is at odds with its creamy, sweet interior....

Winter Squash Ketchup

Ketchup is one condiment on the table that is nearly untouchable. Not at Park Kitchen. Scott and his team prove to Heinz adherents that ketchup can be made better – with anything. ...