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

SAVOR

Orange Crush

Jerry Huisinga, the head chef of Bar Mingo, brings out unexpected tastes from the cantaloupe.

07/20/2009 By Martha Calhoon

Best Burgers 2009

Create the Perfect Burger

In this issue, not only did we judge the best burgers in the city; we gathered some of the top chefs in the city—Tommy Habetz of Bunk, Oswaldo Bibiano of Autentica, and Naomi Pomeroy of Beast—for a no-holds-barred Iron Chef-esque competition to create the

07/20/2009 By Bart Blasengame

Recipe

Roasted Quince Compote

05/19/2009

Recipe

Clear Creek Distillery’s Egg Nog

Nuttin' but nog.

05/19/2009

Mudroom

How To... Make Your Own Beef Jerky

Our own Oregon cowboy gives us the recipe for successful beef jerky.

05/19/2009 By Kasey Cordell

Recipe

Seasoned Secrets

Simple Marinades

05/19/2009

Recipe

Dream Ice Cream

Homemade Gelato

05/19/2009

Recipe

Sweet Sensation

Simple Syrup

05/19/2009

Recipe

Awe Shucks

Foolproof corn on the cob

05/19/2009

Recipe

Star Staple

Easy grilled tomatoes

05/19/2009

Recipe

Grilled Peaches with Gorgonzola Dolce and Port Reduction

Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6

05/19/2009

Recipe

Grilled Broccoli Raab and Red Onion Salad

Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6

05/19/2009

Recipe

Grilled Hearts of Romaine with Creamy Roasted Garlic Dressing

Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6

05/19/2009

recipe

Grilled Portobello Mushrooms and Polenta Cakes with Arugula Pesto

Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6

05/19/2009

Recipe

Grilled Rhubarb-Strawberry Crumble with Crème Fraîche

Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 6

05/19/2009

Recipe

Grilled Fennel and Endive Salad with Goat Cheese and Orange-Honey Vinaigrette

Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 4-6

05/19/2009