PCC Taste December 2013

PCC Taste

what's inside > December 2013

Cookin' up a local feast

Celebrate with four holiday dishes that highlight the bounty of the Pacific Northwest.


Gift guide

Get great ideas for everyone on your list, including DIY goodies, edible treats, adorable ornaments and the world's cutest ferry boat.


Ask the nutritionist

Discover five tips for smart holiday feasting.


Cakewalk

Learn easy fixes for common baking problems and get tips to prevent the problems in the first place.


Mix & Mash

Mash more than potatoes! Try four modern twists for mashed root vegetables.


Why buy in bulk?

Keep your kitchen sustainably minded through the holiday season — and experiment with new ingredients for your traditional recipes.


Small bites

Turn to the freezer case and deli sections of your neighborhood PCC for an assortment of party-ready snacks.


Rainbow chard: One ingredient five ways

Try five different ideas for cooking with rainbow chard, one of the most nutritious vegetables in the world.


Also in this issue

  • What's in store for December — Taste the season with limited edition treats, affordable sparkling wines and supremely decadent cheeses.
  • Entertaining all diets — Four simple tips on menu planning to accommodate every guest's dietary needs.
  • Community & partnerships — Read about new versions of the Chinook Book, the brand-new PCC Cooks catalog and our holiday food drive.

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