Fresh produce makes for fabulous savory puddings
that should be served first, not last.
All those butternuts, acorns, and hubbards in the produce aisle are meant for more than just soup stock or pie filling.
Bavette steak may be the tastiest cut of beef you never heard of.
A hearty peasant dish that's open to interpretation
Sometimes this sweet lily demands something more than a supporting role.
See all those weeds flourishing in the urban wild? They could be lunch.
Hosting an authentic crawfish boil
The key to a good salad is twofold
Highly sought-after and often controversial, this perennial Northwest salmon is still the king of spring.
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.
Kasey Cordell and Bart Blasengame
Brian Barker and Kaitlin Johnson
From sweetbreads to French Fries: In their first cookbook, Kimberly and Vitaly Paley aren't afraid to put everything on the table.
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...
Autumn Comfort Mac: Our fearless food correspondent attends a local recipe contest in search of transcendent mac ’n’ cheese.