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Listing 2431 - 2440 of 2772 Results
Thumbnail for - PDX Goes Crazy Over Deviled Eggs
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...
Thumbnail for - Fennel-roasted rabbit salad and fennel pollen aioli
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...
Thumbnail for - Fresh Sheep-Cheese Ricotta Doughnut Holes with Chestnut Honey
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...
Thumbnail for - Grilled mushroom salad with arugula
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...
Thumbnail for - Roasted chicken, ramps, and potatoes
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...
Thumbnail for - Kobe beef carpaccio, grilled porcini mushrooms, and Oregon huckleberries
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...
Thumbnail for - Virginica oysters on the half shell and diver scallop crudo with basil oil and Meyer lemon
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...
Thumbnail for - Pimientos de Padrón
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...
Thumbnail for - Smaller, Cheaper, Faster
Aug 18, 2009
Portland Plated
As the economy changes, Portland restaurants are forced to adapt or become extinct.
Thumbnail for - Pepper Power
Aug 18, 2009
Restaurant Review
The Padròn pepper has Portlanders playing culinary Russian roulette.
Listing 2431 - 2440 of 2772 Results