If you're looking for a source of tried-and-true recipes, send your browser to Just a Pinch Recipes, www.justapinch.com.
There you'll find a recipe for Asian Lettuce Wraps submitted by Pasco cook Carla Mackey. The website editor, Janet Tharpe of Franklin, Tenn., liked the recipe so much that she named it a blue-ribbon winner.
Mackey is one of 85 Pasco residents posting their favorite recipes on the site, which also includes a menu planner and grocery list. You can create custom cookbooks, print coupons, enter recipe contests and participate in discussion groups.
Just a Pinch Recipes offers all the fun of a coffee klatch with the convenience of being able to save and print recipes from your home computer.
Membership is free.
Teas on the web
Tri-Citians Andy and Kristi Polus, owners of the Tea Gallerie, now are offering their teas and teaware online at www.NorthwestTea Gallerie.com. You can find a list of the farmers markets they sell at on the website too.
Or give them a call, 619-252-4686.
If you love roasted chilies, head for Albertsons at 690 Gage Boulevard in Richland on Aug. 17-18. Buy a 25-pound box for $30, and they'll roast them for you for free between 9 a.m. and 5 p.m.
Travel with Treveri
Pack a bottle of sparkling Treveri Cellars wine on your travels this summer, take a photo of yourself and the bottle and you may be chosen as one of two winners -- "Most Unusual Place" or "Farthest Away."
Email your photo to email@example.com. Winners will be announced Sept. 15.
The winery is in Wapato.
Pork and wine
There will be pig on the grill and wine in the glass Saturday at Steppe Cellars in Sunnyside. Enjoy hors d'oeuvres and wine while dinner roasts on the barbecue. The menu includes baby greens with toasted pecans, roasted summer veggies, rolls, fresh berry tart and cheesecake all paired with wines.
Cost is $60, and reservations are required.
The book: A Chicken in Every Pot: Global Recipes for the World's Most Popular Bird by Kate Heyhoe.
Best for: The 150 recipes take chicken around the world, with recipes that are simple to make yet exotic in flavor. Targeted at today's busy but flavor-hungry consumer, this book also shows the current generation how to save money by cutting up a whole chicken and by deboning their own chicken breasts.
--Loretto J. Hulse: 582-1513; firstname.lastname@example.org. To receive a recipe via email each Tuesday, register at tricityherald.com and click on newsletters. If you already are registered, click on edit account and newsletters to select Recipe of the Week. This exclusive recipe does not appear in the newspaper.