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

POUR

Autumn on the Rocks

Take a little inspiration from the Czech Republic to find the right drink to bridge the seasons in the city.

10/09/2009 By Rachel Ritchie

PORTLAND PLATED

The Italian Job

Master chef Robert Reynolds reinvents the staid pumpkin pie.

10/09/2009 By Martha Calhoon

Recipe

Green Tomato Conserva

09/18/2009

Recipe

Fried Green Tomatoes

09/18/2009

SAVOR

John Taboada's Green-Tomato Parmesan

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.

09/10/2009 By Martha Calhoon

Recipe

Fennel-roasted rabbit salad and fennel pollen aioli

Kimberly Paley, Paley’s Place

08/20/2009

Recipe

Roasted chicken, ramps, and potatoes

Erica Landon, Ten01

08/20/2009

Recipe

Grilled mushroom salad with arugula

Erica Landon, Ten 01

08/20/2009

Recipe

Fresh Sheep-Cheese Ricotta Doughnut Holes with Chestnut Honey

Kimberley Paley, Paley’s Place

08/20/2009

Recipe

Pimientos de Padrón

John Gorham, Chef Toro Bravo

08/19/2009

Restaurant Review

Pepper Power

The Padròn pepper has Portlanders playing culinary Russian roulette.

08/18/2009 By Martha Calhoon

Pairings

Taster's Choice

Portland sommeliers take us through the perfect menus for our top 50 wines.

08/18/2009

POUR

Relief Pitcher

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.

07/20/2009 By Tom Colligan