RECIPE

Think Avocado Toast Is Good? Try This Springtime Fava Bean Bruschetta.

Urban Gleaner Tracy Oseran shares her simple recipe for the fleeting green treat.

03/23/2012 By Benjamin Tepler

RECIPE

Make Meat Cheese Bread's Spring-Happy Grilled Asparagus Sandwich

The lunchtime mainstay showcases the season's first stalks.

02/17/2012 By Benjamin Tepler

RECIPE

How to Make Alma's Chocolate Bread Pudding

Chocolatier extraordinaire Sarah Hart shares her recipe for a no-hassle dessert.

01/20/2012 By Benjamin Tepler

RECIPE

The Wild Side

Serratto chef Tony Meyers teaches us to embrace big game with a hearty winter dish.

12/16/2011 By Benjamin Tepler

RECIPE

Life of the Party

Master caterer Larry Grimes sets a festive table for the holidays.

11/18/2011 By Benjamin Tepler

RECIPE

Fall Colors

A marriage of ripe persimmons with seasoned duck breast brings out autumn’s flavors.

10/14/2011 By Deena Prichep

RECIPE

The Chef Aquatic

East Coast transplant Ken Norris brings his seafood know-how to Northwest shores.

09/21/2011 By Benjamin Tepler

Savor

Garden Varieties

Portland’s top chefs bring the farm even closer to home.

08/19/2011 By Benjamin Tepler

Savor

Local Preserver Pink Slip Jam Captures August's Vivid Flavors in a Jar

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

07/22/2011 By Amara Holstein

Recipe

Squash-Buckler

Natural Selection chef Aaron Woo whips up a farm-fresh baby squash frittata.

06/24/2011 By Deena Prichep

Savor

Fruit and the Sea

Din Din’s Courtney Sproule tarts up a simple salmon fillet with local gooseberries.

05/20/2011 By Deena Prichep

Savor

Rhubarb Awakening

Two Tarts Bakery teaches us to wrap up the local harvest in delicious crescent cookies.

04/22/2011 By Deena Prichep

Savor

Test Your Nettle

The chef at Grain & Gristle teaches us to embrace the abundant, prickly spring green.

03/09/2011 By Deena Prichep

Savor

A Portland Entrée

Former Spago chef Thomas Boyce sets us a local table

02/14/2011 By Rachel Ritchie

Savor

Souped Up

A meat master’s vegan twist on split pea soup adds flavor, texture, and plenty of heat.

01/19/2011 By Deena Prichep

Savor

Great Grains

Not quite rice and not quite pasta, farro is just right for winter meals

12/22/2010 By Deena Prichep

Savor

Raw Faith

A new approach to brussels sprouts amps up the flavor and eliminates the mush.

11/17/2010 By Deena Prichep

Savor

A Strong Finish

Oregon-grown olive oil infuses your home cooking with a taste of Spain.

10/08/2010 By Mike Thelin

Savor

Perfect Pair

When the pears ripen and the black cod bite, a match is made in Hood River.

09/13/2010 By Mike Thelin

Savor

Red Alert

Enjoy tomatoes as nature intended: raw and right off the vine.

08/16/2010 By Mike Thelin