RECIPE

American French Fries, Paley-Style

From sweetbreads to French Fries: In their first cookbook, Kimberly and Vitaly Paley aren't afraid to put everything on the table.

05/19/2009 By Nancy Rommelmann

Cool Cocktails

Happy Hours

It's the revival of vodka, gin, and whiskey. These spirits are being brought back to life thanks to Portland's distillery movement. Here's a guide to 24 of the most delicious—and more.

05/19/2009 By Kasey Cordell and Bart Blasengame With Brian Barker and Kaitlin Johnson

RECIPE

Hooked on Chinook

Highly sought-after and often controversial, this perennial Northwest salmon is still the king of spring.

05/19/2009 By Martha Calhoon

Recipe

Vinaigrette Victory

The key to a good salad is twofold

05/19/2009

Recipe

Table for Stew

Hosting an authentic crawfish boil

05/19/2009

RECIPE

Cooking with Foraged Greens

See all those weeds flourishing in the urban wild? They could be lunch.

05/19/2009 By Lynne Sampson

RECIPE

Poached Leeks With Mustard Vinaigrette

Sometimes this sweet lily demands something more than a supporting role.

05/19/2009 By Camas Davis

Recipe

Rindsrouladen

05/19/2009

RECIPE

Brassy Cassoulet

A hearty peasant dish that's open to interpretation

05/19/2009 By Matthew Card

RECIPE

The Great Bavette Steak Hunt

Bavette steak may be the tastiest cut of beef you never heard of.

05/19/2009 By Camas Davis

RECIPE

Honey Glazed Winter Squash with Sage

All those butternuts, acorns, and hubbards in the produce aisle are meant for more than just soup stock or pie filling.

05/19/2009 By Nancy Rommelmann

RECIPE

Dessert for Dinner: Spinach and Leek Pudding

Fresh produce makes for fabulous savory puddings that should be served first, not last.

05/19/2009 By Lizzy Caston

RECIPE

Refrigerator Pickles Skip the Canner and Go Straight to the Crunch

Don't have the time or space for canning at home? Try refrigerator pickles.

05/19/2009 By Lizzy Caston

Article

Peperonata

05/19/2009

RECIPE

Peperonata Makes the Most of Perfect Peppers

The gypsy pepper is thin-skinned, sweet and incredibly versatile.

05/19/2009 By Nancy Rommelmann