The Search for a New Food Columnist

For the last three and half years, I have had the immense pleasure of writing this weekly recipe column in 'The Times." Since my first published recipe for Tarte Tatin in January 2021, I have tested and shared nearly two hundred recipes from my kitchen to yours. Inspired by my gastronomic heroes like Julia Child, Alice Waters, and Diana Kennedy, each column has felt like an opportunity to share my deep love of cooking with my readers. I hoped to inspire readers to try new dishes from around the world and introduce unique ingredients and techniques, all while building your confidence in the kitchen.

As many of you have heard, I will move to Bellingham in September to pursue an MFA in creative writing at Western Washington University. This weekly platform was a creative outlet that helped me focus on my recent academic goals. In innumerable ways, I feel so grateful to my readers and the greater Touchet Valley community for all that this experience has given me. The kind notes and photos of kitchen triumphs shared with me over the years have truly filled my heart with joy. Thank you.

Before I move, I will publish new recipes in the remaining August editions. However, we are asking readers, from home cooks to experienced chefs, to send us recipes for a new weekly column, "Our Recipes."

Share tried-and-true family favorites, and the flavors you associate with fond memories. If you are interested in this opportunity, check out the details below.

Ingredients:

An interest in food and entertaining

A kitchen stocked with culinary gadgets

A pantry stocked with staples

A library full of cookbooks

A fearless palate for trying new foods

A passion for sharing meals with loved ones

A disciplined recipe tester and note taker

An interest in seasonal and local food culture

A love for written language

A flair for staging appetizing food photographs

Directions:

Submissions should be of recipes you have tested and tasted in your kitchen. The column should include an introduction, an ingredient list, clear directions, and notes or suggestions. Consider recipes that are appropriate for the season. Consider using ingredients readily available in area grocery stores and offer possible substitutions for exotic or hard-to-find ingredients. It is always lovely to use herbs and produce grown in your backyard or those procured from area farmers markets when possible.

Aim for a written column that is between 600 to 700 words typed. Submissions should include the writer's original photo of the finished dish-extra points for offering ideas for accompanying side dishes or beverage pairings. For inspiration, check out the "My Recipes" archive at waitsburgtimes.com.

Notes:

My time writing this column has been the continuation of a proud tradition at "The Times," one championed over the decades by a list of contributors that includes Judith Henderson and Teeny McMunn. Building on this history, I have always tried to share my unique life experiences and culinary tastes with my readers-an invitation to break bread at my table.

Reach out with any questions, or send your submissions to me directly at advertising@watisburgtimes.com.

I look forward to reading your recipes.