RECIPE

Roasted Quince Compote

The tropical flavors and heady scent of the bright yellow, hard-skinned quince lend it delicious staying power.

05/19/2009 By Nancy Rommelmann

SAVOR

Local Pearls

The variety and abundance of Pacific Northwest oyster coves make our region a shucker’s paradise.

05/19/2009 By David Welch

RECIPE

Cilantro-Mint Chutney is a Culinary Cure-all

Fresh seasonal chutneys offer a delicious antidote to inevitable post-holiday burnout.

05/19/2009 By Nancy Rommelmann

RECIPE

Pass the Vinegar

A bold winery in the Willamette Valley has become the only producer of true Italian balsamic in the United States.

05/19/2009 By Lizzy Caston

RECIPE

¿Por Qué No?'s Salsa Verde, Revealed

No longer an exotic ingredient, tomatillos can brighten guacamole, salsa, and just about any other dish you can think of.

05/19/2009 By Nancy Rommelmann

SAVOR

Cake Walk

Chocolate-Buttermilk Layer Cake: The recipe for this decadent chocolate-buttermilk wonder has traipsed all over Portland

05/19/2009 By Nancy Rommelmann

RECIPE

Summer Sweets

With names like Sugar Buns and Silver Queen, what’s not to like about this season’s most toothsome and tender corn?

05/19/2009 By Nancy Rommelmann

RECIPE

Grill Seeker

Korean barbecue has it all: It’s salty, spicy, and, with just two minutes of cooking time, instantly gratifying with this Bulgogi dish.

05/19/2009 By Nancy Rommelmann

RECIPE

Champagne of Fruits

Champagne Mangoes with Sticky Rice: Grocery-store mangoes can be stringy and flavorless, but not this bright orange, toothsome jewel.

05/19/2009 By Nancy Rommelmann

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

Fishing Whole

House-Cured Anchovies: Fresh, whole anchovies bear little resemblance to the salty, pungent ones we're used to buying in tin cans.

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

Gold Diggers

Cory Schreiber, founder of Wildwood restaurant, provided us with his take on James Beard’s Northwest razor clam chowder.

05/19/2009 By David Welch

RECIPE

Number One Bun

Just in time for spring, the Vietnamese noodle dish known as bun tom thit nuong has refreshing backyard appeal.

05/19/2009 By Christina Melander

RECIPE

The Good Egg

Not all eggs are created equal, unless of course they're smothered in a meaty, bacon-spiked red wine sauce.

05/19/2009 By David Welch

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

RECIPE

Go Savory

Rhubard Recipes: Nothing against strawberry-rhubarb pie, but chef Vitaly Paley prefers to call rhubarb by any name other than sweet.

05/19/2009 By Ashley Griffin

Delectables

Smear Campaign

Chicken Liver Mousse: Just about every restaurant in town serves chicken liver pâté, but not all versions are created equal. One chef divulges his secret re...

05/19/2009 By Nancy Rommelmann

FEAST

Oil’s Well

For garnishing and dipping, it pays to invest in good olive oil reserves.

05/19/2009 By Seth Lorinczi

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