Pairings

Taster's Choice

Portland sommeliers offer menus and recipes for our top 50 wines

08/18/2009

Recipe

Jerry Huisinga’s Tonnarelli al melone

07/23/2009

POUR

Relief Pitcher

Put down your pint glass and reach for something sweeter: Sangria.

07/20/2009 By Tom Colligan

SAVOR

Orange Crush

The unassuming cantaloupe offers a savory summer surprise with Jerry Huisinga’s Tonnarelli al Melone

07/20/2009 By Martha Calhoon

Best Burgers 2009

Create the Perfect Burger

Three Chefs. One Kitchen. One Mission.

07/20/2009 By Bart Blasengame

Recipe

Roasted Quince Compote

05/19/2009

Recipe

Clear Creek Distillery’s Egg Nog

Nuttin' but nog.

05/19/2009

Mudroom

How To... Make Your Own Beef Jerky

Our own Oregon cowboy gives us the recipe for successful beef jerky.

05/19/2009 By Kasey Cordell

Recipe

Seasoned Secrets

Simple Marinades

05/19/2009

Recipe

Dream Ice Cream

Homemade Gelato

05/19/2009

Recipe

Sweet Sensation

Simple Syrup

05/19/2009

Recipe

Awe Shucks

Foolproof corn on the cob

05/19/2009

Recipe

Star Staple

Easy grilled tomatoes

05/19/2009

Recipe

Grilled Peaches with Gorgonzola Dolce and Port Reduction

Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6

05/19/2009

Recipe

Grilled Broccoli Raab and Red Onion Salad

Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6

05/19/2009

Recipe

Grilled Hearts of Romaine with Creamy Roasted Garlic Dressing

Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6

05/19/2009

recipe

Grilled Portobello Mushrooms and Polenta Cakes with Arugula Pesto

Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6

05/19/2009

Recipe

Grilled Rhubarb-Strawberry Crumble with Crème Fraîche

Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 6

05/19/2009

Recipe

Grilled Fennel and Endive Salad with Goat Cheese and Orange-Honey Vinaigrette

Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 4-6

05/19/2009

Recipe

Grilled Oysters with Spicy Watermelon Gazpacho

Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 4-6

05/19/2009