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Displaying articles 321 - 340 of 346 in total

RECIPE

¿Por Qué No?'s Salsa Verde, Revealed

No longer an exotic ingredient, tomatillos can brighten guacamole, salsa, and just about any other dish you can think of.

  • By Nancy Rommelmann
  • Published 05/19/2009

SAVOR

Cake Walk

Chocolate-Buttermilk Layer Cake: The recipe for this decadent chocolate-buttermilk wonder has traipsed all over Portland

  • By Nancy Rommelmann
  • Published 05/19/2009

RECIPE

Autumn Comfort Mac

  • Published 05/19/2009

RECIPE

Summer Sweets

With names like Sugar Buns and Silver Queen, what’s not to like about this season’s most toothsome and tender corn?

  • By Nancy Rommelmann
  • Published 05/19/2009

RECIPE

Grill Seeker

Korean barbecue has it all: It’s salty, spicy, and, with just two minutes of cooking time, instantly gratifying with this Bulgogi dish.

  • By Nancy Rommelmann
  • Published 05/19/2009

RECIPE

Champagne of Fruits

Champagne Mangoes with Sticky Rice: Grocery-store mangoes can be stringy and flavorless, but not this bright orange, toothsome jewel.

  • By Nancy Rommelmann
  • Published 05/19/2009

Article

Cool Comfort

At this new eastside bastion of regional American cuisine, the Midwest and the Northwest collude on the plate.

  • By Camas Davis
  • Published 05/19/2009

RECIPE

The Licorice Myth

Bright and refreshing, Florence fennel is the subtle cousin to its stronger, anise-flavored brethren.

  • By Nancy Rommelmann
  • Published 05/19/2009

RECIPE

Fishing Whole

House-Cured Anchovies: Fresh, whole anchovies bear little resemblance to the salty, pungent ones we're used to buying in tin cans.

  • By Nancy Rommelmann
  • Published 05/19/2009

RECIPE

Tastes of Spring

One Portland chef looks to reclaim pasta primavera, using the fresh Northwest ingredients we have at our fingertips.

  • By Lizzy Caston
  • Published 05/19/2009

RECIPE

Gold Diggers

Cory Schreiber, founder of Wildwood restaurant, provided us with his take on James Beard’s Northwest razor clam chowder.

  • By David Welch
  • Published 05/19/2009

RECIPE

Number One Bun

Just in time for spring, the Vietnamese noodle dish known as bun tom thit nuong has refreshing backyard appeal.

  • By Christina Melander
  • Published 05/19/2009

RECIPE

The Good Egg

Not all eggs are created equal, unless of course they're smothered in a meaty, bacon-spiked red wine sauce.

  • By David Welch
  • Published 05/19/2009

RECIPE

Citrus Maximus

Move over, turnips, rutabagas and potatoes. It's peak season for juicy oranges, sweet mandarins and plump kumquats.

  • By David Welch
  • Published 05/19/2009

Article

The Food Lover’s Guide to Summer Grilling

  • By Camas Davis
  • Published 05/19/2009

RECIPE

Go Savory

Rhubard Recipes: Nothing against strawberry-rhubarb pie, but chef Vitaly Paley prefers to call rhubarb by any name other than sweet.

  • By Ashley Griffin
  • Published 05/19/2009

Delectables

Smear Campaign

Chicken Liver Mousse: Just about every restaurant in town serves chicken liver pâté, but not all versions are created equal. One chef divulges his secret re...

  • By Nancy Rommelmann
  • Published 05/19/2009

Article

Springing a Leek

Sometimes this sweet lily demands something more than a supporting role: Poached Leeks With Mustard Vinaigrette

  • By Camas Davis
  • Published 05/19/2009

Article

My Charcuterie Amour

Move over, Oscar Mayer; there’s a new salami in town.

  • By Seth Lorinczi
  • Published 05/19/2009

FEAST

Czech Please!

Take comfort in the manifold charms of Central European cuisine.

  • By Seth Lorinczi
  • Published 05/19/2009
Displaying articles 321 - 340 of 346 in total