Mooove Over

The Good Stuff

It’s expensive and barely legal, but raw milk is a hit in Portland.

05/19/2009 By Anna Hirsh

RECIPE

Champagne of Fruits

Champagne Mangoes with Sticky Rice: Grocery-store mangoes can be stringy and flavorless, but not this bright orange, toothsome jewel.

05/19/2009 By Nancy Rommelmann

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Cool Comfort

Country Cat’s chef, Adam Sappington, shares his famous Summer Succotash recipe.

05/19/2009 By Camas Davis

RECIPE

The Licorice Myth

Shaved Fennel and Butter Lettuce Salad: Bright and refreshing, Florence fennel is the subtle cousin to its stronger, anise-flavored brethren.

05/19/2009 By Nancy Rommelmann

RECIPE

Fishing Whole

House-Cured Anchovies: Fresh, whole anchovies bear little resemblance to the salty, pungent ones we're used to buying in tin cans.

05/19/2009 By Nancy Rommelmann

RECIPE

Tastes of Spring

Spaghetti Primavera: One Portland chef looks to reclaim pasta primavera, using the fresh Northwest ingredients we have at our fingertips.

05/19/2009 By Lizzy Caston

RECIPE

Gold Diggers

Cory Schreiber, founder of Wildwood restaurant, provided us with his take on James Beard’s Northwest razor clam chowder.

05/19/2009 By David Welch

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My Thai

A full review of Pok Pok’s new indoor dining room, Whiskey Soda Lounge. Pad thai lovers need not apply.

05/19/2009 By Camas Davis

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In Like Gin

A small enclave of Oregon distillers–and brewers–have rediscovered the joys of juniper.

05/19/2009 By John Chandler

RECIPE

Number One Bun

Just in time for spring, the Vietnamese noodle dish known as bun tom thit nuong has refreshing backyard appeal.

05/19/2009 By Christina Melander

RECIPE

The Good Egg

Oeufs en Meurette (Poached Eggs in Red Wine Sauce)

05/19/2009 By David Welch

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Emerald Ales

Oregon brewers roll out the barrels for St Paddy’s.

05/19/2009 By John Chandler

RECIPE

Citrus Maximus

Blood Orange, Olive and Mint Salad.

05/19/2009 By David Welch

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The Food Lover’s Guide to Summer Grilling

05/19/2009 By Camas Davis

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The Beers of Summer

Summer’s here and it’s about beer-thirty

05/19/2009 By John Chandler

Best of the City

Best Restaurants 2007

What does Portland’s culinary revolution taste like? Grab a seat at one of the city’s top 10 hot spots to find out.

05/19/2009 By Camas Davis

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New World Cocoa

Forget the powdery hot chocolate mixes of yore. Take a sip of the real thing: drinking chocolates.

05/19/2009 By Lizzy Caston

Booze News

Takeout on Tap

Fill up a growler at one of our city’s fine brewpubs and carry home a bit of happy hour cheer.

05/19/2009 By Tom Colligan

RECIPE

Go Savory

Rhubard Recipes: Nothing against strawberry-rhubarb pie, but chef Vitaly Paley prefers to call rhubarb by any name other than sweet.

05/19/2009 By Ashley Griffin

Breakfast

Morning Glory

Four delicious reasons to crawl out from under the covers this weekend.

05/19/2009 By Bart Blasengame