VIDEO: IN THE KITCHEN

Making Madeleines

Watch St. Jack pastry chef Alissa Rozos teach us how to make her scrumptious madeleines.

04/28/2011 By Rachel Ritchie

Features

Seeds of Change

How market growers thrive—and survive

04/28/2011 By Christina Henry de Tessan

Market Watch

Not All Vinegar is Created Equal

Taste the sweet and sour difference in this versatile vinegar from Katz.

04/28/2011 By Teri Gelber

New Venue

Crystal Gazing

McMenamins opens the doors to the Crystal Hotel

04/27/2011 By John Chandler

Five Questions For...

Timothy Bartling, Fanatic Fermenter

The local chef talks about lactobacilli wizardry and transforming raw food into edible digestible goodness in your home kitchen.

04/27/2011 By Teri Gelber

OPENING NIGHT

Charcuterie Chic

Olympic Provisions NW opens, bringing rotisserie chicken and handcrafted charcuterie to the far reaches of Northwest Portland.

04/27/2011 By Allison Jones

CHEAP EATS

Southeast’s Middle East Feast

Montavilla’s Ya Hala continues to turn out reliable, affordable dishes that keep us coming back.

04/27/2011 By Allison Jones

FOOD EVENTS

The Cookbook Queens

Rock-star cookbook writers Heidi Swanson and Kim Boyce team up for a foodie extravaganza, complete with book signings and beer.

04/27/2011 By Benjamin Tepler

Holiday Eats Cheat Sheet

Who’s Da Mom?

A personalized Mother’s Day dining guide.

04/27/2011 By Anna Sachse

Article

People’s Farmers Market

You can’t get more Oregonian than a day at the People’s Farmers Market, which has been “feeding the revolution since 1970.” Make sure to get a pretzel bun and fire cocoa, a cayenne-flavored hot chocolate.

04/26/2011 By Zach Dundas

Article

Beaverton Farmers Market

04/26/2011 With Brian Barker

Coming soon

Pedaling Potables

When will we be seeing this around town?

04/26/2011 By John Chandler

Features

Portland Farmers Market

It’s no mystery why PFM is getting requests to add to its already impressive six locations. At the Portland State University location, make sure to stop for fresh apple pie and traditional kimchi.

04/26/2011 By Zach Dundas

Cook This Now

Spring Greens Fever

Spring flowers you can eat now; These crucifer tops from the farmers market are fantastic tossed into salads or a quick saute.

04/26/2011 By Teri Gelber

FOOD AND WINE EVENTS

Paley’s Place Gets Salted

Portland’s own artisan salt expert Mark Bitterman joins Vitaly Paley and team for the next Sustainable Seafood Sunday dinner.

04/25/2011 By Allison Jones

DATE NIGHT CONFIDENTIAL

Tabla Turns it On

Tabla’s 3 courses under $30 means you’ll have plenty left for a movie… or some more wine.

04/25/2011 By Allison Jones

INTERVIEW

5 Questions for: Bartender on the Move Brandon Wise

Irving Street Kitchen’s erstwhile mixologist crosses the river to shake things up at Beaker & Flask.

04/22/2011 By Allison Jones

Article

Hillsdale Farmers Market

04/22/2011 By Rachel Ritchie

Article

Hollywood Farmers Market

04/22/2011 By Zach Dundas

Research

Five Things a Bar Must Have

What are the most essential amenities for a positive drinking-out experience?

04/22/2011 By John Chandler