HeyJaredAndrea McCoy
- Indexed articles, last 90 days
- 5
- Latest publication
- Sep 25, 2026
- Outlet visibility, for Yakima Herald-Republic
- Top 500K sites
- Earliest in this view
- Jul 24, 2026
Latest articles
The Salt and Stone: A cozy sausage and white bean skillet welcomes fall to the table (opens the original)
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Last week, I was adamant summer was still very much here in the Valley and worth celebrating with fresh tomatoes and trips to the farmers market. But my beloved poplar trees that line the bottom of our pasture are swaying in the breeze, glittering with a few golden leaves tucked deep in their branches. I take back what I said; fall is here. And Iâm not mad about it one bit. I may have tomatoes lining every square inch of my kitchen windowsill, but my mind is ready to move into cozy fall mode.
The Salt and Stone: Stretch out summer with heirloom tomatoes, burrata and pesto (opens the original)
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Itâs been said imitation is the sincerest form of flattery. And this week is all about flattery because Iâm sharing another copycat recipe from Cowiche Brewery. You might remember a few years ago when I made my own version of their incredible grinder sandwich, and Iâm at it again, absolutely copying the heirloom tomato dish they have featured right now. You can actually buy heirloom tomatoes at the brewery that they grew right there on the property, filling a box for just $5. I couldnât
The Salt and Stone: Blackberry jam crumb bars make the most of summer’s sweet berries (opens the original)
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I chuckled a little to myself putting this recipe together. I seem to have an unintentional theme going this summer: salads and cookie bars. Last month we covered chicken salad, cowboy caviar and sâmores cookie bars. August is shaping up with a few more recipes for those categories. The fresh corn salad (one of my all-time favorite recipes) from last week and today: blackberry jam crumb bars. What can I say, I like what I like. Really, it comes down to the ease of feeding a crowd with one plea
The Salt and Stone: Fresh corn salad celebrates the best flavors of August (opens the original)
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With August comes peak local fruit and vegetable season. Just about anything youâre in the mood for can probably be found at a farm stand or the farmers market here in the valley. Peaches, tomatoes, green beans, peppers, onions, melons, cauliflower and so much more are grown right here and widely available. One of my favorite things to do is visit the downtown Yakima Farmers Market on Sundays, loading up on fresh fruit and whatever vegetables strike me that week. In the last few weeks, Iâve
The Salt and Stone: Skip the oven with this cool dill pickle chicken salad (opens the original)
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Itâs just too hot to turn on the oven. And when that happens, it's all too tempting to skip dinner altogether and just have ice cream. Not that thatâs a problem, but eventually real food needs to be eaten, preferably something cold, crunchy, tasty and satisfying. Dill pickle chicken salad checks all those boxes and more. Chicken salad is the perfect summer meal because it's endlessly adaptable depending on your mood and the ingredients on hand in your fridge. A classic chicken salad with cel
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