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Portland Monthly

More Eat & Drink

Market Watch

Power Pop! (Puddin' and Otherwise)

Frozen treats for young and old – including those with adventurous palates

07/13/2011 By Kristin Belz

Market Watch

Kohlrabi is King

This beautiful green vegetable gets less attention than broccoli or kale, but it’s too versatile and delicious not to try.

07/07/2011 By Kristin Belz

Cook This Now

Life Isn't Just a Bowl of Cherries

Cherries and phyllo dough make perfect sense. Hurry up cherries, so I can make this goat cheese cherryskopita soon!

06/28/2011 By Teri Gelber

Recipe

Squash-Buckler

Natural Selection chef Aaron Woo whips up a farm-fresh baby squash frittata.

06/24/2011 By Deena Prichep

IN THE KITCHEN

Video: In the Kitchen with Aaron Woo

Natural Selection chef Aaron Woo shows us how to make a baby squash–and–caramelized onion frittata.

06/24/2011 By Benjamin Tepler

Market Watch

Marvelous Morels

Don’t wait a minute longer to find these delicious, conical beauties. The morel season is fleeting and we've got the best of the bunch here in Oregon. And really, anyone can saute mushrooms.

06/08/2011 By Teri Gelber

Savor

Fruit and the Sea

Din Din’s Courtney Sproule tarts up a simple salmon fillet with local gooseberries.

05/20/2011 By Deena Prichep

Market Watch

Not All Vinegar is Created Equal

Taste the sweet and sour difference in this versatile vinegar from Katz.

04/28/2011 By Teri Gelber

Cook This Now

Spring Greens Fever

Spring flowers you can eat now; These crucifer tops from the farmers market are fantastic tossed into salads or a quick saute.

04/26/2011 By Teri Gelber

Savor

Rhubarb Awakening

Two Tarts Bakery teaches us to wrap up the local harvest in delicious crescent cookies.

04/22/2011 By Deena Prichep

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VIDEO

In the Kitchen with Alissa Rozos

Alissa Rozos, the pastry chef at St. Jack Restaurant, shows us how to make her scrumptious madeleine cookies.

04/14/2011 Edited by Benjamin Tepler

In the Kitchen

Video: In the Kitchen with Alissa Rozos

Alissa Rozos, the pastry chef at St. Jack Restaurant, shows us how to make her scrumptious madeleine cookies.

04/14/2011 By Benjamin Tepler

In the Kitchen

Sugar is Sweet, Rhubarb is Sour, and its Prime is the Springtime Hour

Sweeten up rhubarb with these easy spring recipes—either raw in a salad or baked in the oven.

04/13/2011 By Teri Gelber

In the Kitchen

Springtime Nettles are Here and Soup's On

Stinging nettles are popping up everywhere, so get thee to the forest or farmers market to gather the goods and make this simple soup.

04/08/2011 By Teri Gelber

Party On

Spring Fling

Tired of spring showers? Color the gray with flowers, Sparkling Rosé Sangria, and Confectionery Club’s macarons.

03/29/2011 By Amara Holstein

Savor

Test Your Nettle

The chef at Grain & Gristle teaches us to embrace the abundant, prickly spring green.

03/09/2011 By Deena Prichep

Savor

A Portland Entrée

Former Spago chef Thomas Boyce sets us a local table

02/14/2011 By Rachel Ritchie

Savor

Souped Up

A meat master’s vegan twist on split pea soup adds flavor, texture, and plenty of heat.

01/19/2011 By Deena Prichep

Pour

Bar Star

The results are in! You, our fair readers, have voted Clyde Common’s Jeffrey Morgenthaler your Bartender of the Year.

01/14/2011

Savor

Great Grains

Not quite rice and not quite pasta, farro is just right for winter meals

12/22/2010 By Deena Prichep

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