The Times - Serving Waitsburg, Dayton and the Touchet Valley

Articles written by Luke Chavez

Sorted by date  Results 1 - 25 of 82



 By Luke Chavez    Specials    June 30, 2022 

Charred Corn & Green Chili Queso

Beyond basic sustenance, good food is deeply connected to our emotional lives, something we turn to when celebrating the highs or to provide comfort during the lows. This week, bombarded with several...

 
 By Luke Chavez    Specials    June 23, 2022

Roasted Carrot and Radish Salad with Honey Ricotta

With summer officially here, much of our entertaining has moved outside with meals centered around savory delights cooked on the grill. Whether we are making grilled steaks, hamburgers, or skewers, I...

 
 By Luke Chavez    Specials    June 16, 2022

Strawberry Shortcake

One of the things I most look forward to in late spring is the first bite of a plump sun ripened strawberry. This year, because of the unseasonable cool and rainy Spring, the harvest in our backyard...

 
 By Luke Chavez    Specials    June 9, 2022

Orange Rhubarb Panna Cotta

With summer just around the corner, and the spring weather finally cooperating, the season for outdoor entertaining has officially started in our backyard. Fresh herbs and wildflowers perfume the air...

 
 By Luke Chavez    Specials    June 2, 2022

Herbed Focaccia

Before moving to Waitsburg, bread baking was an elusive skill I always shied away from. Despite my deep love for all the shapes and styles of bread, the idea of making my own always seemed like an...

 
 By Luke Chavez    Specials    May 26, 2022

Salmon Gravlax

Of the many foods that define the Pacific Northwest, such as apples, berries, wild mushrooms, and shellfish, at the top of the list is the mighty salmon. Culturally and spiritually significant to our...

 
 By Luke Chavez    Specials    May 19, 2022

Spring Green Quiche

The days are finally warming up, waking up our vegetable patch with a fresh batch of delicate sprouts and young shoots. A lovely sight as we anticipate the delicious harvests to come. My kitchen herb...

 
 By Luke Chavez    Specials    May 12, 2022

Wontons Two Ways

One of the things I miss about living in a big city are the culinary discoveries that can be made while walking around town. In Seattle's International District, a dense urban neighborhood shaped by...

 
 By Luke Chavez    Specials    May 5, 2022

Sopa de Albondigas

Certain recipes have the power to transport. As a young boy, I would carefully watch whoever was in the kitchen, fascinated by the magic taking place as delicious meals came together on the stovetop....

 
 By Luke Chavez    Specials    April 28, 2022

Sicilian Orange Cake

It was around this time of year, many moons ago, that I made my first visit to Waitsburg. After the long dusty drive, the bucolic view of vivid green rolling hills surrounding this picturesque little...

 
 By Luke Chavez    Specials    April 21, 2022

Picadillo Enchiladas

Over the years, my love for cooking, (mixed with my desire to learn more about half of my ancestry), has led me on a journey exploring the food traditions of Mexico. Some of the discoveries I've made...

 
 By Luke Chavez    Specials    April 7, 2022

Best Veggie Burger

As I am known to be a meat-loving omnivore, some might be surprised to know that vegetarian meals are served several nights a week in our household. Being good for your family's physical health as...

 
 By Luke Chavez    Specials    March 31, 2022

Hollandaise Sauce and a Spring Eggs Benedict

With the warmer days and the first flowers blooming, my mind has turned to planning some springtime entertaining. A decadent weekend brunch with friends, full of lively conversation, and hopefully a...

 
 By Luke Chavez    Specials    March 24, 2022

Chicken Roasted with Potatoes

As regular readers of my column might recall, I often use my time in the kitchen to satisfy my periodic bouts of wanderlust. Recreating discoveries made during past travels, or dreaming of future...

 
 By Luke Chavez    Specials    March 17, 2022

Potato Varenyky – Ukrainian Dumplings

For weeks now, my thoughts have been with the people of Ukraine, as they have bravely faced unimaginable horrors. It has been difficult to just sit back while watching a war unfold over five thousand...

 
 By Luke Chavez    Specials    March 10, 2022

Chicken Marsala

At the age of 29 I moved to New York City on a whim. Not to sound dramatic, but the year that followed was truly the best of times and the absolute worst of times. On nights when I felt completely...

 
 By Luke Chavez    Specials    March 3, 2022

Sausages with Peppers and Onions

With the combination of my ever-hectic work schedule, my better half recently starting grad school, and our looming list of spring garden projects, it's no wonder I've found myself researching...

 

Skillet Apple Upside-Down Cake

Since moving to Waitsburg, we have been slowly remodeling our older home one room at a time. Finally, the end is in sight with the biggest project, a planned complete overhaul of our kitchen,...

 

Turkey Shepherd's Pie

On a recent sunny walk around town, I spotted the first early spring crocus of the season, and on Main Street, the dirty giant mountains of old plowed snow have finally melted away. Even so, the cold...

 

Mexican Spiced Brownies

In preparation for Valentine's Day, my attention naturally turns to food. The kitchen has always been an extension of my heart; cooking is an act of love. While flowers and little trinkets are...

 

Naan Flatbread

As we trudge through the gloomy cold days of late winter, my kitchen has been keeping us warm with a steady rotation of favorite soup recipes. With these simmering pots of comfort, I am always looking...

 

Frittata Verdure

My favorite recipes tend to be ones that serve as a technique and ratio guide, leaving ample room for experimenting with flavors. These are the versatile recipes that I turn to when assessing what's... Full story

 

Roasted Brussels Sprouts, Squash & Halloumi

Brussels sprouts are sadly in the category of misunderstood produce. When poorly prepared, such as being boiled to oblivion, they become bitter and mushy, a taste that is sure to leave a negative...

 

A new approach to wine journalism

While the world of winemaking is often defined by its strict adherence to time-honored techniques and traditions, its survival has always relied on embracing new trends. Perhaps no one knows this...

 

Page Down

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2021

Rendered 07/04/2022 13:35