It’s a golden age for delicious, locally made (or internationally procured) foodstuffs. Stock up.
... including Powell’s cookbook readings and boozy summer mini-golf at 19th Hole.
Evoe chef Kevin Gibson drops knowledge about his recipe for fried morel mushrooms with fava bean purée.
The Padròn pepper has Portlanders playing culinary Russian roulette.
The gypsy pepper is thin-skinned, sweet and incredibly versatile.
The tropical flavors and heady scent of the bright yellow, hard-skinned quince lend it delicious staying power.
Fresh seasonal chutneys offer a delicious antidote to inevitable post-holiday burnout.
No longer an exotic ingredient, tomatillos can brighten guacamole, salsa, and just about any other dish you can think of.
Rhubard Recipes: Nothing against strawberry-rhubarb pie, but chef Vitaly Paley prefers to call rhubarb by any name other than sweet.
Chicken Liver Mousse: Just about every restaurant in town serves chicken liver pâté, but not all versions are created equal. One chef divulges his secret re...