ANATOMY OF A DISH

Deconstructing Le Pigeon’s Mussels Vinaigrette

A closer look at Gabriel Rucker’s mad method for mussels.

04/03/2013 By Benjamin Tepler

VIDEO

In the Kitchen with Ken Forkish

Portland's legendary bread guru shares his recipe for early spring salad with salami crisps, pickled asparagus, and smoked rye.

03/15/2013 Edited by Benjamin Tepler

SAVOR

Spring Salad

Local dough master Ken Forkish rolls out a new way to bring bread to the table.

03/15/2013 By Benjamin Tepler

In the Kitchen

Video: In the Kitchen with Ken Forkish

Portland’s legendary bread guru shares his recipe for early spring salad with salami crisps, pickled asparagus, and smoked rye.

03/15/2013 By Benjamin Tepler

Savor

Raw Faith

For believers and nonbelievers alike, Olympic Provisions chef Jason Barwikowski's raw brussels sprouts and suchoke salad is the new gospel of brussels sprouts.

11/17/2010 By Deena Prichep

Savor

Red Alert

Food Editor Mike Thelin expounds his love for tomatoes, recommending a light late summer salad of tomatoes and peaches.

08/16/2010 By Mike Thelin

RECIPE

Cooking with Foraged Greens

See all those weeds flourishing in the urban wild? They could be lunch.

05/19/2009 By Lynne Sampson

RECIPE

The Licorice Myth

Bright and refreshing, Florence fennel is the subtle cousin to its stronger, anise-flavored brethren.

05/19/2009 By Nancy Rommelmann

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

Citrus Maximus

Move over, turnips, rutabagas and potatoes. It's peak season for juicy oranges, sweet mandarins and plump kumquats.

05/19/2009 By David Welch

Article

Springing a Leek

Sometimes this sweet lily demands something more than a supporting role: Poached Leeks With Mustard Vinaigrette

05/19/2009 By Camas Davis