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Displaying articles 4001 - 4020 of 4115 in total

RECIPE

Dulce de Leche

  • Published 05/19/2009

CHEAP DATE

Meat Cheese Bread

  • By Nino Padova
  • Published 05/19/2009

Article

Tree Spirit

Eau-de-vie made with Douglas fire tips is a clear-cut favorite.

  • By Tom Colligan
  • Published 05/19/2009

RECIPE

Dulce de Leche Two Ways

Sweet, creamy, and easy to make, dulce de leche deserves a spot in your dessert pantheon.

  • By Nancy Rommelmann
  • Published 05/19/2009

Article

Genoa Is Closing

We thought the elegant Belmont dining room would be with us forever. But suddenly, there are only two weeks left to savor the opulent seven-course menu and old-school ambience. Saving your visit to Genoa for a special occasion? Go--it's right now!

  • Published 05/19/2009

EAT THIS NOW

Malasadas at Oba

If you are a person who tends to forgo dessert, we should warn you: when you visit the Pearl District’s Oba, you may be tempted to change your mind. Oba's fresh take on luxurious banana-and-cream-cheese malasadas (Portuguese doughnuts) is well worth loose

  • By Martha Calhoon
  • Published 05/19/2009

RECIPE

Chicken Liver Mousse

  • Published 05/19/2009

Article

We’re Moving to Paley’s Place

Paley's Place is close to our hearts—which are, oh-so-close to our stomachs—this month, the Portland eatery is named among our *"Best Restaurants of 2008":http://www.portlandmonthlymag.com/issues/archives/articles/1108-best-restaurants/*. Happ

  • Published 05/19/2009

Article

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

INTRODUCING…

50 Plates

  • By Camas Davis
  • Published 05/19/2009

RECIPE

American French Fries

  • Published 05/19/2009

THE HIT LIST

Counter Culture

Grab a stool at a local diner and dig into Portland's best old-school eats.

  • By Stacey Wilson
  • Published 05/19/2009

Article

Best Bars

When the crack of cold creeps into the evening air and it's dark by dinner, we know it's time to re-acquaint ourselves with Portland's best bars. Snuggle into a booth, belly up to the bar, and while away some rainy nights.

  • By Bart Blasengame, John Chandler, Camas Davis, Brian Barker, Stacey Wilson, and Jill Davis
  • Published 05/19/2009

RECIPE

Bulgogi

  • Published 05/19/2009

Recipe

Not-Your-Aunt’s Stuffing

  • Published 05/19/2009

SAVOR

Spice World

One of the country's largest spice dealers proves that flavors from around the globe are as American as apple pie.

  • By Lizzy Caston
  • Published 05/19/2009

Recipe

Roasted Quince Compote

  • Published 05/19/2009

RECIPE

Roasted Quince Compote

The tropical flavors and heady scent of the bright yellow, hard-skinned quince lend it delicious staying power.

  • By Nancy Rommelmann
  • Published 05/19/2009

SAVOR

Local Pearls

The variety and abundance of Pacific Northwest oyster coves make our region a shucker’s paradise.

  • By David Welch
  • Published 05/19/2009

THE HIT LIST

Season Ale

Six winter-worthy brews that spread hops and joy but once a year

  • By John Chandler
  • Published 05/19/2009
Displaying articles 4001 - 4020 of 4115 in total