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 2009

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: Visiting Penzey's Only Pacific Northwest Retail Outlet—in Clackamas

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

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

05/19/2009 By Nancy Rommelmann

SAVOR

Local Pearls

The variety and abundance of Pacific Northwest oyster coves make our region a shucker’s paradise.

05/19/2009 By David Welch

THE HIT LIST

Season Ale

Six winter-worthy brews that spread hops and joy but once a year

05/19/2009 By John Chandler

Article

Hail Mary

Searching for the quintessential hangover cure? Get back to the basics with a perfect bloody mary.

05/19/2009 By Tom Colligan

RECIPE

Cilantro-Mint Chutney

05/19/2009

RECIPE

Cilantro-Mint Chutney is a Culinary Cure-all

Fresh seasonal chutneys offer a delicious antidote to inevitable post-holiday burnout.

05/19/2009 By Nancy Rommelmann

RECIPE

Pass the Vinegar

A bold winery in the Willamette Valley has become the only producer of true Italian balsamic in the United States.

05/19/2009 By Lizzy Caston