I’ll never take a handmade dumpling for granted again.
Katherine Chew Hamilton
Cook the Book
Bonus: they’re all available in digital form.
Eat Beat Team
The Portland Monthly team shares the non-pandemic stuff that's getting us through the week.
Portland Monthly Staff
Nearly century-old recipes and a fresh global pantry make this classic kitchen tome a holiday go-to for all. Plus: a go-to recipe for fig and brown butter spice cake.
Heather Arndt Anderson
With help from cookbook wiz JJ Goode, the new tome will explore the Top Chef star’s lifelong culinary influences.
Time to dig that dusty ice cream maker out of the basement.
The James Beard–award winning author and host of the Netflix's Salt, Fat, Acid, Heat comes to Revolution Hall on Monday, March 11.
Portland’s dominant ice cream force will release its first cookbook in April. We sat down with the company’s longtime co-owner to talk crazy flavors, xanthan gum, and the future of S&S.
Food Event Spotlight
PoMo food critic Karen Brooks hosts a deep dive into Henry’s new cookbook, How to Eat a Peach.
Mama Sans Drama
Mother’s Day is fast approaching. Don’t just take her to brunch again.
Sarah Hutchins and Kelly Clarke
Martha Holmberg, local cookbook author and CEO of the International Association of Culinary Professionals, is in hot water over her Six Seasons win.
Holiday Gift Guide 2017
From Pok Pok to Pix to pickles, local chefs and writers share DIY secrets.
Portland chef Bonnie Morales shares Russian recipes from dumplings to infused vodka. Here's how to make her rich, meaty short rib borsch.
The Jackrabbit chef publishes his offal opus.
We sit down with the Top Chef: Masters star and new Portland chef to dish on his upcoming cookbook, Offal Good.
Including cooking classes at the farmers market, Powell’s cookbook readings, and a Sardegna dinner at Artigiano food cart.
With highbrow sweets and a wild new cookbook, the Quin Candy founder gets happy.
Read 'Em and Eat
Jack Bishop shares the biggest surprises and successes of the brand’s first vegan cookbook, including a dairy-free nacho cheese that satisfies carnivores.
Word of Mouth
Joshua McFadden's Six Seasons sees vegetables through fresh eyes.
Score a recipe for spring harvest pizza from this CSA-inspired cookbook.