Evoe chef Kevin Gibson drops knowledge about his recipe for fried morel mushrooms with fava bean purée.
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.
The ancient drink of the vikings gets reinvented as a sharp, fiery elixir.
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.