SAVOR

John Taboada's Green-Tomato Parmesan

Round out your fall feasts with tomatoes of a different color.

09/10/2009 By Martha Calhoon

PORTLAND PLATED

Whole Hog

Portland chefs carve out a regional style of charcuterie.

09/10/2009 By Mike Thelin

Happy Hour

Happy Hour: The Press Club

Cafe culture is alive and well

09/10/2009 By John Chandler

MUDROOM

Holy Water

Portland brewers rally to save their craft’s most sacred resource

09/10/2009 With Brian Barker

Sappington

Chef Q & A: Adam Sappington

Plated talks with Country Cat chef Adam Sappington.

09/09/2009 By Kaitlyn Evans

nostrana's kathryn yeomans

Market Makers: Kathryn Yeomans

Local chef talks cheese…

09/08/2009 By Kaitlyn Evans

Drinking Locally

Stumble Zone Part Deux

Broadway Bound

09/03/2009 By John Chandler

Foodie Festival

Indulge @ The Jupiter

East Side eateries unite for Ecotrust at the Jupiter Hotel.

09/02/2009 By Kaitlyn Evans

bryant

Market Makers: Bryant Terry

The author of Vegan Soul Kitchen makes a visit to the PSU Market

08/31/2009 By Eat Beat Team

Slideshow

Slide Show: Boundaries for Taste

08/28/2009

History

Boundaries for Taste

An important moment in the history of Oregon wine occurred in 1975, when Oregon began requiring every city in the state to implement an urban growth boundary.

08/28/2009 By Randy Gragg

Drinking Locally

Name Dropper

A new old bar with a challenging drink menu

08/27/2009 By John Chandler

julia

Julia Child Finally a Best Seller

It’s amazing what a dose of Hollywood can do.

08/25/2009 By Eat Beat Team

holmberg

Market Makers: Martha Holmberg

Oregonian food editor shows us how to mingle peaches with butter.

08/25/2009 By Eat Beat Team

bar food

PDX Goes Crazy Over Deviled Eggs

They’re delicious, and they’re everywhere.

08/24/2009 By Eat Beat Team

Mixology 101

Martini Time

Howdini.com has answers for everything!

08/20/2009 By John Chandler

Recipe

Fennel-roasted rabbit salad and fennel pollen aioli

Kimberly Paley, Paley’s Place

08/20/2009

Recipe

Virginica oysters on the half shell and diver scallop crudo with basil oil and Meyer lemon

Jeff Groh Sommelier, Ten 01

08/20/2009

Recipe

Kobe beef carpaccio, grilled porcini mushrooms, and Oregon huckleberries

Jeff Groh Sommelier, Ten 01

08/20/2009

Recipe

Roasted chicken, ramps, and potatoes

Erica Landon, Ten01

08/20/2009