Snap Pea Martini

Yakuza's snap pea cocktail captures the essence of summer.

06/03/2013 By Deena Prichep


Strong Roots

Impress your guests and drink to your health with Kevin Ludwig's carrot margarita.

05/24/2012 By Deena Prichep


Kosher Cocktail

’Tis the season of Manischewitz—we show you how to embrace it. Really.

02/24/2012 By Deena Prichep


Fall Colors

Evoe’s Kevin Gibson opens his recipe book to teach us how to make use of persimmons (and duck) for fall feasting.

10/14/2011 By Deena Prichep

Eat & Drink

Dazed and Infused

Gilt Club's strawberry-infused vodka cocktail is sure to quench your late-summer thirst.

08/19/2011 By Deena Prichep


Viva La Fresca

Agua Fresca is a tropical refresher with homegrown ingredients.

06/29/2011 By Deena Prichep



Chef Aaron Woo from Natural Selection has a bounty of ideas for summer squash.

06/24/2011 By Deena Prichep


Fruit and the Sea

Does your salmon need more whimsical elements? Bring on the gooseberries!

05/20/2011 By Deena Prichep


Tea Thyme

Restaurateur Alem Gebrehiwot ably demonstrates that there's more to tea than Lipton's.

05/20/2011 By Deena Prichep


Rhubarb Awakening

Northwest Portland’s Two Tarts Bakery owner Elizabeth Beekley helps us savor the first of the spring crop with a recipe for rhubarb rugelach.

04/22/2011 By Deena Prichep


Test Your Nettle

Chef Ben Meyer at Grain & Gristle cooks simple, unassuming, and delicious dishes, including the adventurous creamed nettles on brioche.

03/09/2011 By Deena Prichep


Spirited Away

Stone Barn Brandyworks in Southeast Portland concocts some creative and delicious brandies and spirits. Some notable inventions are the Eastside Ouzo, Unoaked Rye Whiskey, and Red Wing Coffee Liqueur.

03/09/2011 By Deena Prichep


Souped Up

Chef Greg Higgins, owner of Higgins Restaurant & Bar, shares his crowd-pleasing (and vegan friendly) recipe for Split pea soup.

01/19/2011 By Deena Prichep


Great Grains

Farro is a great grain change up to liven up winter entrees. Follow the recipe from local food authority Jim Dixon.

12/22/2010 By Deena Prichep


Chai Life

The chai served in Portland cafés is often a syrupy, cinnamon-spiked concoction. But order it in most Indian restaurants, and the richly seasoned spin on British tea offers a delicately balanced, complex flavor that’s perfect for pairing with your curry.

11/18/2010 By Deena Prichep


Raw Faith

For believers and nonbelievers alike, Olympic Provisions chef Jason Barwikowski's raw brussels sprouts and suchoke salad is the new gospel of brussels sprouts.

11/17/2010 By Deena Prichep


Sweet & Lowdown

The Country Cat serves summer all year long with their Skeet Tea, an uncomplicatedly delicious cocktail made with black tea infused vodka.

09/13/2010 By Deena Prichep


Rind, Refined

Learn how to repurpose your watermelon rinds into watermelon pickles.

07/14/2010 By Deena Prichep


Spear Me

Asparagus takes a break from the steamer and lands on your pizza.

04/15/2010 By Deena Prichep


Iberian Grinder

Assemble Tabla Mediterranean Bistro chef Anthony Cafiero's Spanish-style _bocadillo_ at home. This sandwich includes ham or prosciutto with seasonal greens decorating a fresh baguette.

02/15/2010 By Deena Prichep