Cocktails

With the Grain

Forget the tonic and lime. A local distiller makes an Old Tom gin that’ll put the dirt back into your dirty martini.

05/19/2009 By Tom Colligan

RECIPES

Soul Stew: Pozole Blanco

Suffering from midweek malaise? Chef Oswaldo Bibiano soothes us with his family’s Thursday night tradition.

05/19/2009 By Tracy Howard

Grapemaker

Crushed

Cuneo Cellars was thriving until a combination of good faith and bad business lost Gino Cuneo his winery. Now the pioneering Oregon winemaker is back, with his own name and a new brand.

05/19/2009 By Jim Gullo

RECIPE

Dulce de Leche

05/19/2009

CHEAP DATE

Meat Cheese Bread

05/19/2009 By Nino Padova

Article

Tree Spirit

Eau-de-vie made with Douglas fire tips is a clear-cut favorite.

05/19/2009 By Tom Colligan

RECIPE

Dulce de Leche Two Ways

Sweet, creamy, and easy to make, dulce de leche deserves a spot in your dessert pantheon.

05/19/2009 By Nancy Rommelmann

Article

Genoa Is Closing

We thought the elegant Belmont dining room would be with us forever. But suddenly, there are only two weeks left to savor the opulent seven-course menu and old-school ambience. Saving your visit to Genoa for a special occasion? Go--it's right now!

05/19/2009

EAT THIS NOW

Malasadas at Oba

If you are a person who tends to forgo dessert, we should warn you: when you visit the Pearl District’s Oba, you may be tempted to change your mind. Oba's fresh take on luxurious banana-and-cream-cheese malasadas (Portuguese doughnuts) is well worth loose

05/19/2009 By Martha Calhoon

RECIPE

Chicken Liver Mousse

05/19/2009

Article

We’re Moving to Paley’s Place

Paley's Place is close to our hearts—which are, oh-so-close to our stomachs—this month, the Portland eatery is named among our *"Best Restaurants of 2008":http://www.portlandmonthlymag.com/issues/archives/articles/1108-best-restaurants/*. Happ

05/19/2009

INTRODUCING…

50 Plates

05/19/2009 By Camas Davis

RECIPE

American French Fries

05/19/2009

THE HIT LIST

Counter Culture

Grab a stool at a local diner and dig into Portland's best old-school eats.

05/19/2009 By Stacey Wilson

Bottoms Up

Best Bars

When the crack of cold creeps into the evening air and it's dark by dinner, we know it's time to re-acquaint ourselves with Portland's best bars. Snuggle into a booth, belly up to the bar, and while away some rainy nights.

05/19/2009 By Jill Davis, Stacey Wilson, Camas Davis, John Chandler, and Bart Blasengame With Brian Barker

RECIPE

Bulgogi

05/19/2009

Recipe

Not-Your-Aunt's Stuffing

For the author’s recipe, use the kind of white bread typified by the Wonder brand.

05/19/2009

SAVOR

Spice World

One of the country's largest spice dealers proves that flavors from around the globe are as American as apple pie.

05/19/2009 By Lizzy Caston

Recipe

Roasted Quince Compote

05/19/2009

RECIPE

Roasted Quince Compote

The tropical flavors and heady scent of the bright yellow, hard-skinned quince lend it delicious staying power.

05/19/2009 By Nancy Rommelmann