Donna Britt

Maize, commonly called corn these days, has humble beginnings in Mexico where domestication of the wild grass called teosinte began thousands of years ago. That domestication continued throughout different parts of the Americas and today’s corn is one of the world’s most important crops. We eat it, turn it into flours and syrups, feed it […]

I know, I had never heard of salmagundi either until last summer when I was thumbing through some old cookbooks and magazines of my mother’s and found a recipe for the cold, composed salad. The idea of putting an assortment of meats and things together reminded me of charcuterie (one of my favorite genres of food) […]

Now is the time. It’s strawberry season in Oregon so that means it’s time to race on down to the nearest farmers market, fresh produce stand or grocery store and grab a pint or three of the sweetest berries on earth! Seriously, freshly picked Oregon strawberries are among the finest I’ve ever eaten and I’ve […]

Oregon watermelons are typically harvested beginning in mid-July, but I’m already seeing melons in stores, imported from other parts of the country of course. These imported melons can still be sweet and delicious, so if you’ve got a hankering, I say go for it and get yourself one for this Memorial Day weekend, also known […]

The beauty of chicken salad is that it can have so many variations. A classic chicken salad is typically made with mayonnaise, celery, maybe a fresh herb such as parsley, thyme or dill, salt and pepper and a squeeze or two of lemon juice. There are so many wonderful variations. You can add a dollop […]

Sangria is a punch made with wine and fruit with other ingredients such as spirits sometimes added. The drink originated in Spain and Portugal and was traditionally made with Spanish Rioja red wine. Recipes vary wildly throughout the countries of origin and it’s believed that Sangaree, a boozier Caribbean predecessor to sangria, is what was […]