HeyJaredJim Dixon
- Indexed articles, last 90 days
- 4
- Latest publication
- Aug 1, 2026
- Outlet visibility, for Willamette Week
- Top 500K sites
- Earliest in this view
- Jul 11, 2026
Latest articles
What Weâre Cooking This Week: Italian Sausage and Peppers (opens the original)
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Wellspent Market founder Jim Dixon has been writing about food and restaurants for Willamette Week for a long time. He wants our readers to eat well, and he shows them how with the recipes he creates just for us by using simple cooking techniques and easy-to-find ingredients. During the year I worked behind a butcher counter, I made thousands of sausages. I mixed salt and spices into ground meat and forced it into a natural casing using a hand-cranked stuffer. They looked good and sold well, but
What Weâre Cooking This Week: Leftover Rice Fritters (opens the original)
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Wellspent Market founder Jim Dixon has been writing about food and restaurants for Willamette Week for a long time. He wants our readers to eat well, and he shows them how with the recipes he creates just for us by using simple cooking techniques and easy-to-find ingredients. Leftovers are my favorite ingredient, and I usually make them into fritters. Most often itâs a mix of a leftover cooked vegetables that get chopped up, mixed with garlic, grated Parmigiano Reggiano cheese, eggs and breadc
What Weâre Cooking This Week: Beet & Eggplant Dip (opens the original)
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Wellspent Market founder Jim Dixon has been writing about food and restaurants forWillamette Weekfor a long time. He wants our readers to eat well, and he shows them how with the recipes he creates just for us by using simple cooking techniques and easy-to-find ingredients. Hummus, falafel and tahini immediately evoke the Middle East. Beets, not so much. But chardâs cousin was first cultivated, mostly for the green tops, at the eastern end of the Mediterranean by the ancient Egyptians, Greeks
What Weâre Cooking This Week: Anchovy Toast With Condensed Milk (opens the original)
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Recipe writers love to use words to evoke craving. Tender, crispy, rich, melting, crunchy, and similar adjectives make readers hungry. Reading âanchovies with condensed milkâ seems more likely to do the opposite. Even eaters who like the salty little tinned fish might balk at pairing them with the cloyingly sweet and mysteriously thick milk in a can. But, and youâll have to trust me on this, the combination is delicious. It sounds better, at least to those who donât speak the language, i
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