The tropical flavors and heady scent of the bright yellow, hard-skinned quince lend it delicious staying power.
Fresh seasonal chutneys offer a delicious antidote to inevitable post-holiday burnout.
No longer an exotic ingredient, tomatillos can brighten guacamole, salsa, and just about any other dish you can think of.
Chocolate-Buttermilk Layer Cake: The recipe for this decadent chocolate-buttermilk wonder has traipsed all over Portland
With names like Sugar Buns and Silver Queen, what’s not to like about this season’s most toothsome and tender corn?
Korean barbecue has it all: It’s salty, spicy, and, with just two minutes of cooking time, instantly gratifying with this Bulgogi dish.
Champagne Mangoes with Sticky Rice: Grocery-store mangoes can be stringy and flavorless, but not this bright orange, toothsome jewel.
At this new eastside bastion of regional American cuisine, the Midwest and the Northwest collude on the plate.
Bright and refreshing, Florence fennel is the subtle cousin to its stronger, anise-flavored brethren.
House-Cured Anchovies: Fresh, whole anchovies bear little resemblance to the salty, pungent ones we're used to buying in tin cans.
One Portland chef looks to reclaim pasta primavera, using the fresh Northwest ingredients we have at our fingertips.
Cory Schreiber, founder of Wildwood restaurant, provided us with his take on James Beard’s Northwest razor clam chowder.
Just in time for spring, the Vietnamese noodle dish known as bun tom thit nuong has refreshing backyard appeal.
Not all eggs are created equal, unless of course they're smothered in a meaty, bacon-spiked red wine sauce.
Move over, turnips, rutabagas and potatoes. It's peak season for juicy oranges, sweet mandarins and plump kumquats.
Rhubard Recipes: Nothing against strawberry-rhubarb pie, but chef Vitaly Paley prefers to call rhubarb by any name other than sweet.
Chicken Liver Mousse: Just about every restaurant in town serves chicken liver pâté, but not all versions are created equal. One chef divulges his secret re...