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May 19, 2009
EAT THIS NOW
RIGHT AROUND LUNCHTIME, pastry chef Kir Jensen pulls a tray or two of sweet, golden chocolate chip cookies from the oven in her 8-foot-by-12-foot mobile bakery cart. Yes, these are the kind Mom...
May 19, 2009
EDIBLE MENUS. Cryovacked potatoes. Liquid-nitrogen-seared tuna. No, this isn’t “Cooking with Einstein.” These dishes represent a growing international movement—dubbed “molecular gastronomy”—that...
May 19, 2009
A 2,000-POUND SACK of dried garbanzo beans hangs from four giant hooks near the 25-foot-high ceiling of a processing room at Milwaukie-based Bob’s Red Mill Natural Foods Inc, a producer of...
May 19, 2009
Understanding restaurant menus shouldn’t be this hard.
May 19, 2009
BUD CLARK planned his long-shot 1984 mayoral campaign over beers in booth 12. Mercedes Deiz, who became Oregon’s first female African-American judge in 1969, sometimes ducked in for lunch. Gus...
May 19, 2009
THE HIT LIST
IN A TOWN where debating the merits of arugula versus mâche seems to trump discussions about Sam Adams’s chances of winning the mayoral election, we have a hunch there’s a plethora of home cooks...
May 19, 2009
HOW DID IT ever come to pass that a working-class, Northwest
river town abandoned the delight-fully utilitarian fog-cutter known as the Irish coffee for some flaming rum-and-Kahlua number? It...
May 19, 2009
LET’S GET ONE THING straight: A restaurant with a French name that includes the word “salt” should know how to salt its food—all of it. When it doesn’t, you begin to worry that your tastebuds...
May 19, 2009
INTRODUCING…
A FEW WEEKS AGO, after being seated in the rustic dining room at A Cena, a new ristorante on Sellwood’s main strip, I watched as car after car pulled up out front. Out of each stepped dapper,...
May 19, 2009
EAT THIS NOW
THERE ARE THOSE who scoff at the idea of dipping their bacon into the maple syrup that graces their waffles at breakfast—other unorthodox combinations, like, say, foie gras ice cream probably don’t...
Listing 1861 -
1870
of 2039
Results
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