Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

It’s that time of year when we want a bit of comfort and a bit of warmth. Often those things come in the form of some warming winter dishes, but as the days get more crisp we don’t necessarily want to ...

1. For the nuoc mam cham, place the fish sauce, vinegar, sugar and 60 ml (¼ cup) water in a small saucepan over medium heat and stir to combine. Bring mixture to just below boiling point, then set ...

This crispy quail dish is such a treat. All you need are your hands and some wet wipes to have an awesome time – cold beer helps, too. If quail isn't your bag, or it's hard to find, chicken wings are ...

In a small saucepan over low heat, reduce orange juice to 3 tablespoons. Add sugar and pomegranate molasses, and stir until sugar has dissolved. Set aside to cool. Split the quails down their backs, ...

Chef Ian McPhee is in his 20th year at his restaurant McPhee's Grill in Templeton, following 10 years at his eatery in Cambria. jjohnston@thetribunenews.com Cal Poly grad Ian McPhee has spent more ...

Simon cooks Tibetan momos. Then it's quail with Maggie's quail with quince paste and Simon's crispy quail. Maggie Beer and Simon Bryant celebrate Valentine's Day with a couple of tempting desserts and ...

Peel and wash sweet potato and pumpkin. Cut into small wedges. Toss in a bowl with a splash of olive oil, salt and pepper. Spread vegies out in a baking tray. Scatter fresh oregano over vegetables and ...

In a small saucepan over low heat, reduce orange juice to 3 tablespoons. Add sugar and pomegranate molasses, and stir until sugar has dissolved. Set aside to cool. Split the quails down their backs, ...