Note: I fell in love with chutneys years ago during visits to the Caribbean, where they are served with ham, cold cuts, roast pork, filled pastries known as beef patties, leftover chicken and stews, ...

1. Using a small spoon or melon baller, scoop out cores of roasted pears. Cut pears crosswise into 1/4-inch wide slices. Set aside. 2. Place remaining ingredients in a non-reactive large saucepan.

Here’s a neat recipe that can become a tasty Christmas gift this season. Use fall pears to create a tangy chutney. The chutney is particularly good with pork chops and pork roasts, but it can also be ...

A state inspector found an invasive yellow-legged hornet on a ship at the Port of Vancouver, prompting officials to urge vigilance in southwest Washington. Man sentenced to 12 years for attempted ...

There are times, mostly weeknights, when food preparation is simply a chore. Faced with the “What’s for dinner?” chorus, harried cooks assemble meals of convenience rather than inspiration. But does ...

This chutney recipe was born of necessity. I had a half-pint of fresh cranberries on the counter that were rapidly shriveling and several pears that had developed brown spots overnight. Like most ...

1. In a large kettle, bring vinegar and sugar to a boil, stirring until sugar dissolves. 2. Add remaining ingredients and bring back to a gentle boil. Lower heat and simmer uncovered, over low heat.