February 2020
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Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.
Embracing the Unfamiliar — Kohlrabi Salad, Anyone June 7, 2010

Embracing the Unfamiliar — Kohlrabi Salad, Anyone?

A wise old Buddhist monk told me a few years ago when I was pondering some drastic possibilities for changes in my life that you can either live your whole life surrounded by people, places, things and experiences that are familiar to you, or you can embrace the unknown and...
Miner’s Lettuce — Tasty Wild Food May 9, 2010

Miner’s Lettuce — Tasty Wild Food

Native Americans ate this wild green, which has a taste reminiscent of a cross between spinach and French sorrel — slightly green, crisp, but also with a touch of lemon.  Early settlers of the Pacific Northwest also ate it. Folklore has it that California Gold Rush miners ate it, and...
Fiddle-De-Dee – Sauteed Fiddlehead Ferns March 24, 2010

Fiddle-De-Dee – Sautéed Fiddlehead Ferns

Sometimes when you hear of a food ingredient you haven’t cooked with or eaten before, it lodges itself in your mind and takes hold. The seed germinates and turns to fascination, and then before you know it, it grows into an infatuation. Before long, it turns into an obsession.   ...

Brussels Sprouts Sautéed with Garlic in Olive Oil

I used to hate Brussels sprouts. I think it was my elementary school cafeteria that ruined them for me. I still remember the way the cafeteria cooked them. Boiled until they were colorless. And they smelled slightly sulphuric…like eating them might turn you into a Brussels sprout zombie. And so...

Rejoice! One of the First Signs of Spring: Pea Shoots

I managed to shoe-horn a small vegetable garden into a sunny spot not shaded by the giant pecan tree in our backyard. In that small plot, in the Texas heat, tomatoes, green beans, peppers would thrive. In a shady spot, I coaxed a patch of upland cress and horseradish to use...
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