PORTLAND PANTRY

Portland’s Ultimate Locavore Larder

It’s a golden age for delicious, locally made (or internationally procured) foodstuffs. Stock up.

08/15/2016 By Benjamin Tepler

Weekly Planner

Farm Dinners, a Hot Sauce Expo, and More Portland Food Events

... including Powell’s cookbook readings and boozy summer mini-golf at 19th Hole.

07/22/2016 By Michelle Porter

SAVOR

Labors of Love

Evoe chef Kevin Gibson drops knowledge about his recipe for fried morel mushrooms with fava bean purée.

03/16/2010 By Hanna Neuschwander

Restaurant Review

Pepper Power

The Padròn pepper has Portlanders playing culinary Russian roulette.

08/18/2009 By Martha Calhoon

RECIPE

Peperonata Makes the Most of Perfect Peppers

The gypsy pepper is thin-skinned, sweet and incredibly versatile.

05/19/2009 By Nancy Rommelmann

RECIPE

Chicken Liver Mousse

05/19/2009

Recipe

Roasted Quince Compote

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.

05/19/2009 By Nancy Rommelmann

RECIPE

Cilantro-Mint Chutney

05/19/2009

RECIPE

Cilantro-Mint Chutney is a Culinary Cure-all

Fresh seasonal chutneys offer a delicious antidote to inevitable post-holiday burnout.

05/19/2009 By Nancy Rommelmann

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.

05/19/2009 By Nancy Rommelmann

RECIPE

Go Savory

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

05/19/2009 By Ashley Griffin

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...

05/19/2009 By Nancy Rommelmann

RECIPE

Fava Bean-Feta Vinaigrette

05/19/2009