A breakfast cereal, a stew and a pizza were the top recipes in the 2013 Legendary Lentil Cook-off.
The Aug. 17 cook-off was part of the National Lentil Festival, which was sponsored by the USA Dry Pea & Lentil Council in Moscow, Idaho.
First place -- and $2,000 -- went to Patricia Franks of Valleyford for her crimson lentil granola.
Second place was a balsamic lentil stew created by Ashley Loyning of Portland. She received $1,000. Her recipe also was the overwhelming pick of the public whose votes gave it the People's Choice Award, which put an extra $100 in her pocket.
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Third place went to Lisa Speer of Palm Beach, Fla., who took home $500 for her iron skillet lentil, feta and bacon pizza.
All 117 recipes submitted to the 2013 contest have been printed in a cookbook available for $6.50 -- which includes postage -- from the Pullman Chamber of Commerce. To order, call 509-334-3565.
Food, history and fun
Buffalo burgers will be the main course of the annual Waitsburg Historical Society's free Pioneer Fall Festival on Sept. 15 at the museum on Main Street.
Food will be available on-site, including buffalo burgers, ice cream, pie and beverages.
There will be a nondenominational church service at 11 a.m., and the Pioneer of the Year will be announced after the service. Tours of the restored Victorian Bruce Mansion and additional museum displays in the adjacent Wilson-Phillips and carriage houses will be available throughout the day.
Exhibitors and vendors including blacksmithing, spinning, whittling, candlemaking, and sack sewing will be featured. A fashion show featuring vintage clothing will be held at 2:30. The festival ends about 4 p.m.
Next time you're looking for some culinary inspiration or cooking tips, drop by the Kraft Foods Cooking School website at www.kraftrecipes.com/cooking-tips/main.aspx.
You'll find recipes and step-by-step videos showing you how to do everything from glazing a berry tart to grilling salmon to creating the best summertime sandwiches.
The book: True Brews by Emme Christensen.
Best for: Using little more equipment than a soup pot, long-handled spoon and a plastic bucket, the author has created 50 recipes for making naturally fermented sodas, beer, kombucha, sake, plum wine, cider and more. She also has created a recipe for gluten-free sorghum ale.
-- Loretto J. Hulse: 582-1513; email@example.com.