Jewish cooks pushing boundaries of flavor, tradition for high holidays

Jewish cooks are combing their recipe collections and cookbooks as they plan their menus for the dinners, luncheons and "break-fasts" they will be hosting for Rosh Hashanah, which begins at sundown today and ends with the blowing of the ceremonial horn, the shofar, at the close of Yom Kippur at sundown Sept. 18.

Marilyn Block: September is time for apples, chicken recipes

Say "so long" to summer. Now that school is back in session, ourthoughts turn to lunches, sports, band and other school practices.Because fundraisers and bake sales accompany many of theseactivities, included today is a simple cookie recipe for such anevent.

South Sound residents among competitors at Puyallup Fair

Slicing and mixing, boiling and baking for hours at a time doesn't normally make the to-do list for a steamy summer day - unless you're a perennial ribbon-winner at the Puyallup Fair. • There's still time for entries

A gourmet at the shelter

Does a homeless man eating free ravioli care any less about what he puts in his mouth than a foodie at a fancy bistro? Ian Brown explores the question in his Montreal stop

My 2 Cents: Readers supply ideas for extra zucchini

From The Ashland Gazette Every once in a while, a reader presents us with a question that we feel compelled to address. As is the case with summer, our friend wants to know what to do with excess zucchini other than giving it away. Here’s what some of our readers suggest.