RECIPE

The Chef Aquatic

Here's a clam chowder recipe that should please folks from either coast.

09/21/2011 By Benjamin Tepler

Savor

Garden Varieties

Three local chefs share recipes straight from their gardens.

08/19/2011 By Benjamin Tepler

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Jam Session

Suzanne Fuoco's jams combine fruit flavors from well outside the box.

07/22/2011 By Amara Holstein

Recipe

Squash-Buckler

Chef Aaron Woo from Natural Selection has a bounty of ideas for summer squash.

06/24/2011 By Deena Prichep

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Fruit and the Sea

Does your salmon need more whimsical elements? Bring on the gooseberries!

05/20/2011 By Deena Prichep

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Rhubarb Awakening

Northwest Portland’s Two Tarts Bakery owner Elizabeth Beekley helps us savor the first of the spring crop with a recipe for rhubarb rugelach.

04/22/2011 By Deena Prichep

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Test Your Nettle

Chef Ben Meyer at Grain & Gristle cooks simple, unassuming, and delicious dishes, including the adventurous creamed nettles on brioche.

03/09/2011 By Deena Prichep

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A Portland Entrée

Chef Thomas Boyce serves up a simple seafood pasta dish to add to your recipe repertoire.

02/14/2011 By Rachel Ritchie

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Souped Up

Chef Greg Higgins, owner of Higgins Restaurant & Bar, shares his crowd-pleasing (and vegan friendly) recipe for Split pea soup.

01/19/2011 By Deena Prichep

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Great Grains

Farro is a great grain change up to liven up winter entrees. Follow the recipe from local food authority Jim Dixon.

12/22/2010 By Deena Prichep

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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

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A Strong Finish

Spain's olive country isn't the only place where olive trees thrive; Red Ridge Farms in the Dundee Hills of Oregon makes olive oil which is served at some of the Portland area's best restaurants.

10/08/2010 By Mike Thelin

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Perfect Pair

Autumn in Hood River sees a delicately delicious mix of pear harvest and Oregon black cod.

09/13/2010 By Mike Thelin

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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

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Rind, Refined

Learn how to repurpose your watermelon rinds into watermelon pickles.

07/14/2010 By Deena Prichep

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Right on ’Cue

Berlin Reed shows Portland how to do ribs right, with his innovative recipe for piri-piri-infused Southern barbecue.

06/11/2010 By Hanna Neuschwander

Recipe

Spear Me

Asparagus takes a break from the steamer and lands on your pizza.

04/15/2010 By Deena Prichep

SAVOR

Labors of Love

Evoe chef Kevin Gibson drops knowledge about his recipe for fried morel mushrooms with fava bean purée.

03/16/2010 By Hanna Neuschwander

SAVOR

Alpine Bliss

Have your dinner table brim with the flavors of Bavaria, Alto Adige, Austria, Hungary, Germany, and Alsace with alpine delights such as a hearty mushroom gratin.

12/11/2009 By Eva Hagberg

SAVOR

The Spice Is Right

Saucebox's Gregory Gourdet shows how pickled fruits and vegetables such as apples can brighten up a winter meal.

11/09/2009 By Eva Hagberg