All Stories from September 23, 2025 (Change date)
-
Praying for a ‘turning point’’Sep 23, 2025 8:51 am - I pray that the aftermath from the assassination of Charlie Kirk will indeed be a “turning point” in our nation away from the hate, the name calling, and the unbelievable...
-
Free speech is a hallmark of our democracySep 23, 2025 8:51 am - Regardless of which side of the political landscape we may inhabit, there should and can be items in which we can agree. The First Amendment guaranteeing free speech — as...
-
Teen’s death a wake-up callSep 23, 2025 8:14 am - When a young man with what should have been his lifetime ahead of him dies as the result of riding an e-bike after dark without a helmet, it should be a wake-up call to p...
-
Today’s editorial cartoonSep 23, 2025 8:13 am -
-
Today’s editorial cartoonSep 23, 2025 8:13 am -
-
Today’s editorial cartoonSep 23, 2025 8:13 am -
-
Time to tone down rhetoricSep 23, 2025 8:04 am - Like many Americans, I was shocked and appalled by the assassination of political activist Charlie Kirk. While I may not have agreed with his political and social views, ...
-
This fall arugula salad piles on sweet apples and smoky, toasted nutsSep 23, 2025 5:37 am - Turn a simple arugula salad into something satisfying and memorable with caramelized apple wedges and rosemary- and smoked paprika-spiced nuts. Serve it as a starter, or turn it into a main course by adding soft goat cheese or grilled chicken.
-
Cod and orzo get a classic Italian treatment in this skillet mealSep 23, 2025 4:48 am - Mild cod is treated to some of the richness of pasta Amatriciana in this one-pan dinner. First, for an unforgettably flavorful crust, coat the fish fillets in grated pecorino Romano and pan-fry until the cheese turns golden brown. In the same skillet, simmer orzo with bacon, sweet onions, smoky paprika and cherry tomatoes.
-
Marcus Samuelsson’s chicken with mumbo sauce layers sweetness and spiceSep 23, 2025 4:44 am - These roast chicken thighs, lacquered with a sweet and spicy mumbo sauce, are inspired by a dish at chef Marcus Samuelsson’s Marcus DC restaurant in Washington. The sauce is a staple of the city’s takeout joints, but Samuelsson’s version has layers of flavor that take it to new heights.