What exactly do we eat? New food map will tell us

Crave-worthy hash brown casserole

May 21, 2013 4:00 am

Stanley Levy from Baltimore was in search of the recipe for the cheesy potato casserole that he enjoyed at a Cracker Barrel restaurant in Pennsylvania. He said it reminded him of macaroni and cheese but instead of pasta it was made with potatoes.....MORE

Make Greek yogurt in your home kitchen

May 21, 2013 4:00 am

It is amazing that people still get excited about yogurt, considering that it has been around since 6000 B. C., when Neolithic herdsmen discovered that storing milk in animal skin containers curdled the liquid, thickening it and giving it tart flavor.....MORE

Pulled pork’s big flavor on a smaller scale

May 21, 2013 4:00 am

The first time I made pulled pork, it involved a seven-pound bone-in pork butt and an entire day of gentle smoking on the barbecue. It fed a backyard full of guests, and there were plenty of leftovers, too. The last time I made pulled pork, I bought....MORE

Chicken potpie lightened as a cobbler

May 21, 2013 4:00 am

Potpies are just plain appealing, but the crust and filling are loaded with fat and calories. Here, corn bread takes the place of a standard pie crust. It brings fiber, flavor and a savory-sweet homeyness to the dish. I like to start with the recipe....MORE

Food

Dip into artichokes

May 21, 2013 4:00 am

If you ever want to pass some time on a long flight, just turn to a fellow passenger and announce “the correct way" to cook an artichoke. A disagreement will ensue because there are about as many ways to cook an artichoke as there are....MORE

The trek to a yogurt less sweet

May 19, 2013 4:00 am

WHITE PLAINS, N. Y. — Dannon yogurt had a secret it didn’t want you to know. Until recently. Its Danimals Smoothies, a line of yogurt drinks in Technicolor packaging for the pint-sized set, have gotten a little bit healthier. Since....MORE

High school chefs feel the heat in the kitchen

May 18, 2013 4:00 am

There was chaos at the Jungers Culinary Center in Bend on Friday morning. Teachers ran down the hallways carrying tubs of couscous. Students scrambled as they searched for misplaced utensils. And there was an all-around atmosphere of frenzy in the....MORE

Safety Tips

Getting to the root of moldy jam, jelly

May 16, 2013 4:00 am

In four weekly installments, Glenda Hyde, family community health staff with the Oregon State University Extension Service in Redmond, offers practical and safe food storage and handling tips for common household perishables. Week four: Jams and....MORE

Got diet milk?

• To get kids to drink milk, dairy industry petitions FDA to leave artificial sweeteners off labels

May 16, 2013 4:00 am

CHICAGO — In the face of troublingly high childhood obesity rates and what it sees as troublingly low milk consumption rates, the dairy industry says it has a solution: Offer kids flavored milk that uses low-calorie artificial sweeteners. The....MORE

Nutrition

Eating fish better than fish oil pills

• Supplement not as effective in lowering heart risks, study says

May 16, 2013 4:00 am

Eating fish is good for your heart but taking fish oil capsules does not help people at high risk of heart problems who are already taking medicines to prevent them, a large study in Italy found. The work makes clearer who does and does not benefit....MORE

Old Mill Brew Wërks moves

May 15, 2013 4:00 am

Old Mill Brew Wërks will begin serving today at the new location for its brewpub, 803 S. W. Industrial Way, the former home of the Brickhouse restaurant. Nate Chamber — co-owner of Brew Wërks, which operates the pub and a brewery — said....MORE

Living his dreams

• Join the army, sell stickers, have an ice cream truck: Those were the goals a Bend man set as a 10-year-old. Now he's accomplished all 3, and he's going to be featured on a TV show.

May 15, 2013 4:00 am

For the past six years, Mark Hopkins has spent his summers driving across the country and selling decals out of his 30-foot custom-built trailer. The Bend resident — known as “The Decal Guy"— has garnered national attention for the....MORE

Research

Engineering a $325,000 burger

May 15, 2013 4:00 am

MAASTRICHT, Netherlands — As a gastronomic delicacy, the 5-ounce hamburger that Mark Post has painstakingly created here surely will not turn any heads. But Post is hoping that it will change some minds. The hamburger, assembled from tiny bits....MORE

Sharp limits on salt are questioned

May 15, 2013 4:00 am

In a report that undercuts years of public health warnings, a prestigious group convened by the government says there is no good reason based on health outcomes for many Americans to drive their sodium consumption down to the very low levels....MORE

Food

Cookies with an edge

May 14, 2013 4:00 am

Cookies and milk are a classic children’s snack. So, how about cookies and cocktails for adults?We’re not talking snickerdoodles with a martini or chocolate chip cookies with a beer. In “Cookies for Grown-Ups," author Kelly Cooper....MORE

Ask a cook

Are there toxins in dried, uncooked beans?

May 14, 2013 4:00 am

Q: Is it true that uncooked dried beans are poisonous?I bought garbanzo bean flour to make my own hummus. Is there any danger to eating this flour uncooked?A: This is a case of a little bit of truth leading to a lot of worry. Dried beans do have....MORE

Roasted tomatoes make soup special

May 14, 2013 4:00 am

Viola Brown from La Pointe, Ind., was looking for a good and easy recipe for making tomato basil soup. She said she is 82 years old and has a hard time finding things she still likes to eat. It’s not surprising that she would be in search of a ....MORE

The Greek salad gets an update

May 14, 2013 4:00 am

The Greek salad is a pretty simple affair that represents Mediterranean cuisine at its best. Healthful, refreshing and balanced, every bite of what the Greeks call “horiatiki salata" invites a sensation — be it the saltiness of the....MORE