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Eat & Drink

Article

Rolls of Engagement

What's the difference between a "sushi chef" and a sushi chef? The answer may lie in chef Hiro Ikegaya's nigiri.

05/19/2009 By Camas Davis

Article

The Bitter End

What's so alluring about all the mysterious herbal aperitifs and digestifs in our local bars?

05/19/2009 By Tracy Howard

Article

Spaghetti Primavera

05/19/2009

Article

Razor Clam Chowder

05/19/2009

RECIPE

Tastes of Spring

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