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Idaho potato growers expect bountiful harvest

Published: Oct 10, 2008

Aided by favorable summer growing conditions, Idaho potato farmers expect to harvest more than 11 billion pounds of spuds by the end of the month, according to Idaho Potato Commission estimates.

That overall total is down from the 13 billion pounds harvested a year ago because some producers switched to crops like wheat, corn and hay which are fetching better market prices than potatoes this year.

But for some individual growers, the 2008 season is shaping up to be one of the best in decades.

Farmer Jim Tiede, who grows Russet Burbank potatoes on 900 acres in southeast Idaho, credits cooler summer temperatures, with few days topping the 100-degree mark, for filling his fields with plump, healthy spuds. More

Oct 10, 2008

• Nutrition Q&A

So, after a hard day's work - or, heck, even a vigorous gym workout - how about a cocktail? Do everything in moderation, as doctors and nutritionists say.

Oct 09, 2008

• Political party: Cast your vote for an election-night get-together that transcends politics

The future of the nation hangs in the balance - what better excuse for a party?

Oct 08, 2008

• Americans find a growing taste for capers

At first glance, the flowering, vine-like plants don't seem to offer anything you'd want to eat.

Oct 08, 2008

• Granola does double duty

If multitasking has become a way of life for you, shouldn't your recipes be willing to do double duty?

Oct 08, 2008

• California restaurateur rides wave of success in China

Alan Wong still remembers the day back in 2000 when his father hit him up with that annoying question about his lack of gumption in finding a career.

Oct 08, 2008

• How an American makes culinary success in China

Alan Wong of Sacramento, Calif., is the most successful American restaurant owner in China. In an interview with McClatchy Beijing Bureau Chief Tim Johnson, Wong tells some secrets.

Oct 07, 2008

• Granola does double duty

If multitasking has become a way of life for you, shouldn't your recipes be willing to do double duty?

Oct 06, 2008

• A whole new twist on whole grain pasta

At last, encouraging financial news: Getting those FDA-recommended 48 grams of healthful whole grains daily can be cheap. Supermarket brands Barilla, Ronzoni and Mueuller's make whole-grain rotini that passes the test for taste, texture and nutrition, and they're well-priced, too.

Oct 06, 2008

• Kathy's Chicken Florentine

Visitors to the Food Network Web site can't seem to get enough of Paula Deen's Chicken Florentine.

Oct 06, 2008

• The Chef's Table: Prime rib vs. rib-eye

Question: Is prime rib the same thing as a rib-eye steak? If so (or if not), would I prepare them the same way? Your expertise is greatly appreciated - Thomas C.

Oct 06, 2008

• Heritage pork: Not so lean cuisine

Nate Appleman stands in the abattoir at Paradise Locker Meats in Trimble, Mo., just inches away from the hanging carcass of a 300-pound Berkshire hog.

Oct 06, 2008

• Cook's corner: Cranberry bread starts with a lemon cake mix

Question: I've misplaced a recipe I believe I cut from a cake mix box for a cranberry bread that was really good and easy to make. I always made it whenever fresh cranberries hit the grocery. Do you have anything like this? Please don't tell me how to make it from scratch. I don't have the time or inclination.

Oct 06, 2008

• Can a home cook make it in a restaurant kitchen? Our reporter finds out

Home cooks like me fantasize about working in a restaurant kitchen. The gadgets, the walk-in fridge, the double-time chopping, the pressure-cooker atmosphere - what a rush.

Oct 06, 2008

• A fast chicken dish with an Asian accent

Honey, ginger and soy sauce lend a sweet-savory flavor to today's quick-cooked chicken. A coating of sesame seeds brightens the dish and adds crunch.

Oct 06, 2008

• Redevelopment freezes out original Carvel store

The original Carvel shop prepared to serve its last cones Sunday, more than seven decades after becoming the birthplace of an ice cream empire.

Oct 06, 2008

• Despite costs, healthy school lunches on the menu

The buffet offers a variety of pizzas, with whole wheat crust, organic toppings and hormone-free cheese. The salad bar includes some greens and vegetables grown without pesticides in a nearby garden.

Oct 02, 2008

• Winemaker Constellation Brands loses $23M

Constellation Brands Inc. said Thursday it lost nearly $23 million in its fiscal second quarter as strong sales of vodka and high-end wines were more than offset by charges to shrink its operations in Australia. Its shares fell nearly 9 percent.

Oct 02, 2008

• California will require chain restaurants to post calorie content

Battling the bulge, California became the first state Tuesday to require chain restaurants to post calorie content of menu items.

Oct 02, 2008

• Country-of-origin labeling begins this week

Finally, after six years of waiting, country-of-origin labeling has arrived.

Oct 02, 2008

• Calif. vintners push to open wine tasting rooms

Don Cohorst has acres of vineyards, a stash of small-batch vintages and a barn he wants to turn into a cozy tasting room for vino-sipping visitors.

Oct 02, 2008

• Burger King switches to trans fat free oil

Burger King Corp. said Thursday it is now cooking with trans fat free cooking oils at all of its restaurants nationwide.

Oct 01, 2008

• Restaurants take credit hit, but leases improve

While the credit crunch is making it hard for some restaurant companies to get loans to build new locations and renovate old ones, other chains are using the slowdown to secure better terms from landlords struggling to find viable tenants.

Oct 01, 2008

• Yum Brands to add calorie info to menu boards

Curious about how many calories are packed into that burrito or fried chicken you crave? Fast-food company Yum Brands Inc. says it's taking the guesswork out of counting calories.

Oct 01, 2008

• Gear Up: Platy Preserve wine preserver

The conundrum of toting a nice Spanish Rioja into the backcountry has always been that on the one hand, wine bottles are heavy and prone to breaking, and on the other, opening the wine and transferring it to a plastic bottle can ruin the taste. Enter the light, durable Platy Preserve.

Oct 01, 2008

• Turkey express: Put together a Thanksgiving spread in one day

Let's be realistic here. For most of us, the window we have to put together a Thanksgiving dinner is not the widest.

Oct 01, 2008

• Turkey tips

Temperature: The United States Department of Agriculture previously recommended turkey be cooked at a higher temperature but recently changed the recommendation to an internal temperature of 165 degrees. From the USDA turkey safety Web site, "Check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 degrees F for safety."

Oct 01, 2008

• Tamales take festive turn for Thanksgiving

Grandma will be on everyone's mind as Emily Melgoza and family gather Thanksgiving Day to make tamales.

Oct 01, 2008

• Party picks

Give a ho-hum bottle of wine a terrifying twist with Haunted House Beverage Labels from Martha Stewart Crafts. The sparkly labels turn a bottle of shiraz into Witch's Brew, transform sparkling apple juice into Swamp Cider and convert schnapps into Goblin Grog. Just peel and stick them over the original bottle label - instant, easy Halloween decor. The labels are the perfect way to add some snazz to a Halloween party, or to turn a bottle of wine into a festive gift for a friend who's hosting a fall get-together.

Oct 01, 2008

• What the testers said

I made three stuffing recipes and enjoyed them all:

Oct 01, 2008

• Bring a dish your hosts will give thanks for

Let's say you are among the folks whose job on Thanksgiving is to bring one dish to the home of family or friends. Right about now, either you're feeling really lucky for getting off easy, or you're stuck wondering what to make that will wow your hosts.

Oct 01, 2008

• Party books: New additions to your entertaining library

Author, stylist and all-around crafty guy Matthew Mead brings his stylish touch to Halloween in "Matthew Mead Halloween Tricks and Treats" (Time Inc. Home Entertainment, $19.95). And unless you truly hate the ghoulish holiday, good luck resisting Mead's charms. He's collected so many good ideas that you'll wish Halloween was more than just a single day. His ideas for easy sweets are enough to make the book worthwhile - who knew that the simple act of adding candy eyeballs to a frozen fudge pop could create such a fun and spooky treat? A candy corn-inspired ice cream parfait, orange hot chocolate and doughnut-hole kabobs aren't particularly time- or labor-intensive, but the cute factor is impossibly high. And if your sweet tooth can't handle any more, try a craft project or two. Some (a quilt) are longer projects, but some (ghosts made from white paper cupcake liners) can be accomplished in a few minutes. Mead makes templates for many of the crafts (and sweets) available at matthewmeadstyle.com.

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