Eugene Weekly

How many times have you used some zest from a fresh lemon only to have the remainder of the fruit shrivel up on the counter or in the fridge?  Is it possible to keep the fresh flavor of this bright yellow globe on hand for the times you might want to add some rays of sunshine to whatever you’re cooking?   The answer: Yes, with preserved lemons. Every foodie needs to have these lemons in his repertoire of spices and flavoring additions.  Continue reading →

A seafood stew, cioppino or bouillabaisse can be an expensive and labor-intensive undertaking to put together, but with my recipe I present a different version of this extraordinary holiday entrée.   I wanted to make this easily accessible to a new cook but also offer an affordable dish (just under $30) and wrap it up in about an hour. I’m calling it Goldfish Stew. Continue reading →