Listing 1701 -
1710
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Aug 25, 2009
julia
It took 48 years and a little help from Hollywood, but the New York Times reports that Julia Child’s Mastering the Art of French Cooking sold 22,000 copies over the weekend and will debut at...
Aug 25, 2009
holmberg
To Portland foodies, Martha Holmberg is the editor of the Oregonian’s Food Day section and the glossy, food-centric bimonthly Mix Magazine. She was also the longtime publisher and editor of Fine...
Aug 24, 2009
bar food
Do you like deviled eggs? Say “no,” and you’re either a calorie-obsessed freak, or you’re lying. (You may also be a member of a rare third category that despises egg yolks in any form. I have a...
Aug 20, 2009
Recipe
Premium wine: Ken Wright Cellars, 2007 Pinot Noir, ‘Abbott Claim Vineyard’
A large bundle of dried fennel twigs 1 cup dry white wine 1 rabbit, about 3 lbs, cut into large chunks 1 tbsp fennel...
Aug 20, 2009
Recipe
1 cup fresh ricotta cheese 2 large eggs ½ tbsp Kirschwasser, preferably Clear Creek ½ cup all-purpose flour ½ tbsp baking powder Pinch of salt 1 cup sugar 1 tsp ground cinnamon 12 cups canola...
Aug 20, 2009
Recipe
Premium Wine: De Ponte, 2007 Pinot Noir, ‘Baldwin Family Estate’ This small producer from the heart of the Dundee Hills makes beautiful wines with rich, dark, earthy notes that come from the...
Aug 20, 2009
Recipe
Value Wine: Stoller, 2008 Pinot Noir Rosé, ‘JV Estate’ Rosé is a wonderful food wine, and pairs well with the fall produce available in Portland. This serious rosé is perfect with food and can...
Aug 20, 2009
Recipe
Premium wine: Ken Wright Cellars, 2007 Pinot Noir, ‘Carter Vineyard’
1 medium porcini mushroom 3 oz Kobe beef filet 2 oz huckleberries Kosher salt Pepper
Cut beef as thin as you can.
Wrap...
Aug 20, 2009
Recipe
Value wine: Chehalem, 2008 Chardonnay ‘Inox’
For the basil oil: Blanch 3 oz of basil in boiling water for 20 seconds; then shock in ice water for 30 seconds. Drain well, squeezing out any liquid...
Aug 19, 2009
Recipe
Serves 2
INGREDIENTS
1/2 lb Padrón peppers, 1 cup olive oil, 1 tbsp medium-coarse sea salt
In a frying pan large enough to hold all the peppers in a single layer
(1) Heat olive oil to...
Listing 1701 -
1710
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