Food

  • Restaurant Inspections for May 15

    Comments are taken directly from the latest Thurston County inspection reports, which are available at each food establishment and at the Thurston County Environmental Health Office. For questions concerning these reports, contact the health office at 360-867-2667.

  • Photos Uncork a superb King Cab in all price points

    The Northwest, particularly Washington, has distinguished itself in recent years as a prime region for the king of wines.

  • Photos Amazing asparagus

    Fresh lemons, olive oil and Dijon mustard. They are the perfect trio to brighten up any dish. Add a little seasoning to enhance things even more. In today’s dish, the trio is paired with roasted chicken thighs and legs, asparagus and sweet mini bell peppers.

  • Photos No more oil-soaked eggplant dishes

    What’s ideal about the eggplant is that it has so many uses other than fried and drenched in a red sauce topped with cheese.

  • Photos Simple beauty of pretzel bread

    People say beauty is skin-deep like it’s a bad thing.

  • Restaurant Inspections for May 8

    Comments are taken directly from the latest Thurston County inspection reports, which are available at each food establishment and at the Thurston County Environmental Health Office. For questions concerning these reports, contact the health office at 360-867-2667.

  • Photos Wrap up pork in bibb lettuce

    If you’re a fan of pork, you can’t beat pork tenderloin as a go-to for a quick meal. Having pork tenderloins stashed away in the freezer means you can whip up a meal quickly, usually with little effort.

  • Photos Sriracha sauce is a ‘loved one,’ founder says

    David Tran founded hot sauce company Huy Fong Foods Inc. in L.A.’s Chinatown in 1980 and a few years later introduced Sriracha sauce to the U.S.

  • Photos Horseradish adds punch to chicken thighs

    Horseradish mixed with mayonnaise gives zip to boneless, skinless chicken thighs, while panko bread crumbs form a golden crust.

  • Photos The revival of biscuits

    There’s a Southern influence that lately has wended its way through restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits, cheesy biscuits, biscuits made with lard rendered from the fat of Mangalitsa pigs.