2010 Best Bars

Best Bars to Become an Expert

Imbibe in ignorance no more. Recieve a tippler's tutelage at these locales.

11/17/2010 By Martin Patail

2010 Best Bars

Best Bars to Hide Out

Whether off the beaten path, underground or out-of-state, these regional haunts are great for ladies' nights, discreet encounters or silently lurking in the shadows.

11/17/2010 By Kasey Cordell and Rachel Ritchie With Brian Barker

Savor

A Strong Finish

Spain's olive country isn't the only place where olive trees thrive; Red Ridge Farms in the Dundee Hills of Oregon makes olive oil which is served at some of the Portland area's best restaurants.

10/08/2010 By Mike Thelin

Pour

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

Savor

Perfect Pair

Autumn in Hood River sees a delicately delicious mix of pear harvest and Oregon black cod.

09/13/2010 By Mike Thelin

Savor

Red Alert

Food Editor Mike Thelin expounds his love for tomatoes, recommending a light late summer salad of tomatoes and peaches.

08/16/2010 By Mike Thelin

Savor

Rind, Refined

Learn how to repurpose your watermelon rinds into watermelon pickles.

07/14/2010 By Deena Prichep

Savor

Right on ’Cue

Berlin Reed shows Portland how to do ribs right, with his innovative recipe for piri-piri-infused Southern barbecue.

06/11/2010 By Hanna Neuschwander

Portland Plated

Beyond S’mores

Four fine dining recipes that you can whisk away with you into the wild.

05/17/2010 By Mike Thelin

Slideshow

Slide Show: Beyond S’mores

Four fine dining recipes that you can whisk away with you into the wild.

05/17/2010

Pour

Cello Shots

An in-depth discourse on what happens when the appletini goes out of style.

04/23/2010 By Rachel Ritchie

Recipe

Spear Me

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

04/15/2010 By Deena Prichep

POUR

Cabinet Appointments

Urban Farmer's head bartender Dan Stern calls his favorite bottles for warm-weather entertaining.

03/16/2010 By John Chandler

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

Savor

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

Pour

Hive Minded

The ancient drink of the vikings gets reinvented as a sharp, fiery elixir.

01/19/2010 By Hannah Feldman

SAVOR

A Rustic Crostata Makes the Perfect Home for Your Leftover Preserves

Take advantage of the multitude of mason jars filled with local fruit by making heritage deserts such as Julie Richardson's jam crostata.

01/19/2010 By Deena Prichep

SAVOR

Alpine Bliss

Have your dinner table brim with the flavors of Bavaria, Alto Adige, Austria, Hungary, Germany, and Alsace with alpine delights such as a hearty mushroom gratin.

12/11/2009 By Eva Hagberg

SAVOR

The Spice Is Right

Saucebox's Gregory Gourdet shows how pickled fruits and vegetables such as apples can brighten up a winter meal.

11/09/2009 By Eva Hagberg

Recipe

Valerie’s Swimsuit

10/14/2009