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Pan Bagnat (pahn bah nyah, saying the 'n' in pan through your nose) is a make-ahead sandwich from the south of France that's a whole meal, perfect for picnics. The filling is tuna, tomatoes, olives, some greens and a garlicky olive oil. And anchovies. Don't let the anchovies scare you away. If you love anchovies, the more the better. If you don't, adding a small squeeze of anchovy paste to the dressing will add depth, but you probably won't realize exactly what it is. Squeeze out about as much as the amount of toothpaste you'd use. Make sure you use a…

Eliot loves sports and particularly Oregon football. He joined hundreds of kids from the community and a bunch of Duck football players on Saturday, May 12, at the Moshofsky Center in Eugene.

It isn’t every sporting event that has its own designated drink and dress code, but when it comes to the Kentucky Derby, it’s the mint julep and a hat that makes a statement. The drink is easy: muddle some fresh mint and sugar in the bottom of a silver julep cup, fill with crushed ice, add bourbon and top off with a healthy sprig of mint and a short straw. (The short straw is so your nose will be buried in the fragrant mint as you sip.) All you need now is a big hat and you’re set for this Saturday’s…

A collection of baby hats and other knitting projects by Kim Davaz over the last few years.

One of the best ready-to-eat foods available at the grocery store is the whole roasted chicken. Bring one home and you have - depending on how many you'll be serving - a meal plus leftovers. Buying or roasting a whole chicken works best when you have people who will eat every part of a chicken. If you are serving only white-meat eaters, then a whole chicken is not the way to go. Even though a store-roasted chicken is so easy, roasting your own gives you the option of choosing your own flavorings. There are so many possibilities because chicken takes to…