Displaying articles 61 - 80 of 104 in total

Restaurant Review

Pepper Power

The Padròn pepper has Portlanders playing culinary Russian roulette.

  • By Martha Calhoon
  • Published 08/18/2009

RECIPE

American French Fries, Paley-Style

From sweetbreads to French Fries: In their first cookbook, Kimberly and Vitaly Paley aren't afraid to put everything on the table.

  • By Nancy Rommelmann
  • Published 05/19/2009

RECIPE

Hooked on Chinook

Highly sought-after and often controversial, this perennial Northwest salmon is still the king of spring.

  • By Martha Calhoon
  • Published 05/19/2009

RECIPE

Sautéed Dandelion Greens With Pasta

  • Published 05/19/2009

Recipe

Mixed Wild Greens With Hazelnut Vinaigrette

  • Published 05/19/2009

Recipe

Poached Egg on Toast with Nettles

  • Published 05/19/2009

RECIPE

Cooking with Foraged Greens

See all those weeds flourishing in the urban wild? They could be lunch.

  • By Lynne Sampson
  • Published 05/19/2009

RECIPE

Poached Leeks With Mustard Vinaigrette

Sometimes this sweet lily demands something more than a supporting role.

  • By Camas Davis
  • Published 05/19/2009

RECIPE

Brassy Cassoulet

A hearty peasant dish that's open to interpretation

  • By Matthew Card
  • Published 05/19/2009

RECIPE

The Great Bavette Steak Hunt

Bavette steak may be the tastiest cut of beef you never heard of.

  • By Camas Davis
  • Published 05/19/2009

RECIPE

Honey Glazed Winter Squash with Sage

All those butternuts, acorns, and hubbards in the produce aisle are meant for more than just soup stock or pie filling.

  • By Nancy Rommelmann
  • Published 05/19/2009

RECIPE

Dessert for Dinner: Spinach and Leek Pudding

Fresh produce makes for fabulous savory puddings that should be served first, not last.

  • By Lizzy Caston
  • Published 05/19/2009

RECIPE

Refrigerator Pickles Skip the Canner and Go Straight to the Crunch

Don't have the time or space for canning at home? Try refrigerator pickles.

  • By Lizzy Caston
  • Published 05/19/2009

RECIPE

Peperonata Makes the Most of Perfect Peppers

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

  • By Nancy Rommelmann
  • Published 05/19/2009

SWEET THINGS

Choc Steady

If you can't beat the chocolate frenzy this month, join it by visiting five of our city's best sweet shops.

  • By David Welch
  • Published 05/19/2009

SHOP WATCH

Hot Rocks

A self-proclaimed "semelier" on N Mississippi Ave takes everything with a grain of salt.

  • By Seth Lorinczi
  • Published 05/19/2009

RECIPES

Soul Stew: Pozole Blanco

Suffering from midweek malaise? Chef Oswaldo Bibiano soothes us with his family’s Thursday night tradition.

  • By Tracy Howard
  • 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

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

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
Displaying articles 61 - 80 of 104 in total