Savor

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

Savor

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

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

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

Savor

Perfect Pair

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

09/13/2010 By Mike Thelin

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

Savor

Rind, Refined

Learn how to repurpose your watermelon rinds into watermelon pickles.

07/14/2010 By Deena Prichep

Savor

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

SAVOR

John Taboada's Green-Tomato Parmesan

As we reach the colder winter months, those formerly ripe tomatoes are hanging on to the vine for dear life. Like local chefs, you can take advantage of the new bounty of green tomatoes.

09/10/2009 By Martha Calhoon