Market Watch

Not All Vinegar is Created Equal

Taste the sweet and sour difference in this versatile vinegar from Katz.

04/28/2011 By Teri Gelber

Cook This Now

Spring Greens Fever

Spring flowers you can eat now; These crucifer tops from the farmers market are fantastic tossed into salads or a quick saute.

04/26/2011 By Teri Gelber

Savor

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

VIDEO

In the Kitchen with Alissa Rozos

Portland Monthly presents: In the Kitchen. Watch as Alissa Rozos, pastry chef at St. Jack Restaurant, shows us how to make her scrumptious madeleine cookies.

04/14/2011 Edited by Benjamin Tepler

In the Kitchen

Video: In the Kitchen with Alissa Rozos

Alissa Rozos, the pastry chef at St. Jack Restaurant, shows us how to make her scrumptious madeleine cookies.

04/14/2011 By Benjamin Tepler

In the Kitchen

Sugar is Sweet, Rhubarb is Sour, and its Prime is the Springtime Hour

Sweeten up rhubarb with these easy spring recipes—either raw in a salad or baked in the oven.

04/13/2011 By Teri Gelber

In the Kitchen

Springtime Nettles are Here and Soup's On

Stinging nettles are popping up everywhere, so get thee to the forest or farmers market to gather the goods and make this simple soup.

04/08/2011 By Teri Gelber

Party On

Spring Fling

Tired of spring showers? Color the gray with flowers, Sparkling Rosé Sangria, and Confectionery Club’s macarons.

03/29/2011 By Amara Holstein

Savor

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

Savor

A Portland Entrée

Chef Thomas Boyce serves up a simple seafood pasta dish to add to your recipe repertoire.

02/14/2011 By Rachel Ritchie

Savor

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

Pour

Bar Star

Clyde Common's Jeffrey Morgenthaler has been voted Bartender of the year. He weighs in on Portland's drinking scene and tells us how to make a Agridulce Royale.

01/14/2011

Savor

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

POUR

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

Savor

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

Slideshow

Slide Show: Best Bars to Score a Deal

The five o'clock world never looked so good.

11/17/2010

2010 Best Bars

Best Bars to Eat Well

These spots serve up dishes to perfectly compliment a fine whiskey, wine or beer.

11/17/2010 By Rachel Ritchie

2010 Best Bars

Best Bars to Take a Date

For dates from the romantic to the respectable, find the room with the right atmosphere here.

11/17/2010 By Kasey Cordell

2010 Best Bars

Best Bars to Score a Deal

The five o'clock world never looked so good.

11/17/2010 By Zach Dundas

2010 Best Bars

Best Bars to Play

From throwing darts to spinning records, Portlanders can indulge in an indoor Olympiad at these watering holes.

11/17/2010 By John Chandler, Gretchen Holzgang, Ali Moran, and Georgia Perry