Take advantage of the multitude of mason jars filled with local fruit by making heritage deserts such as Julie Richardson's jam crostata.
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.
Saucebox's Gregory Gourdet shows how pickled fruits and vegetables such as apples can brighten up a winter meal.
Take a little inspiration from the Czech Republic to find the right drink to bridge the seasons in the city.
Master chef Robert Reynolds reinvents the staid pumpkin pie.
As we reach the colder winter months, those formerly ripe tomatoes are hanging on to the vine for dear life. Like local chefs, you can take advantage of the new bounty of green tomatoes.
Kimberly Paley, Paley’s Place
Jeff Groh Sommelier, Ten 01
Erica Landon, Ten01
Erica Landon, Ten 01
Kimberley Paley, Paley’s Place
John Gorham, Chef Toro Bravo
The Padròn pepper has Portlanders playing culinary Russian roulette.
Portland sommeliers take us through the perfect menus for our top 50 wines.
There's more to drink in Portland than that tasty hoppy beer that's taking up space in the fridge. Use some local fruit and make some sangria.