Recipes
Fruit and the Sea
Din Din’s Courtney Sproule tarts up a simple salmon fillet with local gooseberries.
Bar Star
The results are in! You, our fair readers, have voted Clyde Common’s Jeffrey Morgenthaler your Bartender of the Year.
Best Bars to Play
Cocktail Recipes
By Gretchen Holzgang, John Chandler, Georgia Perry, and Ali Moran
A Strong Finish
Oregon-grown olive oil infuses your home cooking with a taste of Spain.
By Mike Thelin
Perfect Pair
When the pears ripen and the black cod bite, a match is made in Hood River.
By Mike Thelin
The Spice Is Right
Pickled apples will light up your winter meals: Pickled Apples Served over Butternut Squash and Coconut Milk Soup
By Eva Hagberg
Orange Crush
The unassuming cantaloupe offers a savory summer surprise with Jerry Huisinga’s Tonnarelli al Melone
Happy Hours
Some of the best cocktails in town are made with local spirits. Here's a guide to 24 of the most delicious—and more. Hope you're thirsty.
By Randy Gragg and Kasey Cordell
Hooked on Chinook
Highly sought-after and often controversial, this perennial Northwest salmon is still the king of spring.
Squash it
Honey Glazed Winter Squash with Sage: All those butternuts, acorns and hubbards in the produce aisle are meant for more than just soup stock or pie filling.
Dessert for Dinner
Spinach and Leek Pudding: Fresh produce makes for fabulous savory puddings that should be served first, not last.
By Lizzy Caston
Soul Stew
Suffering from midweek malaise? Chef Oswaldo Bibiano soothes us with his family’s Thursday night tradition: Pozole Blanco.
By Tracy Howard
Milky Way
Dulce de Leche: Sweet, creamy, and easy to make, dulce de leche deserves a spot in your dessert pantheon. Two takes on a Latin American classic.
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 recipe.
Cause Célèbre
American French Fries: From sweetbreads to French Fries: In their first cookbook, Kimberly and Vitaly Paley aren't afraid to put everything on the table.
Stuffing Matters
Not-Your-Aunt's Stuffing: Everybody believes their mother's stuffing is the only stuffing, but can't we all just get along?
Comeback Quince
Roasted Quince Compote: The tropical flavors and heady scent of the bright yellow, hard-skinned quince lend it delicious staying power.
Culinary Cure-all
Cilantro-Mint Chutney: Fresh seasonal chutneys offer a delicious antidote to inevitable post-holiday burnout.
Tart It Up
Salsa Verde and Guacamole: No longer an exotic ingredient, tomatillos can brighten guacamole, salsa, and just about any other dish you can think of.
Cake Walk
Chocolate-Buttermilk Layer Cake: The recipe for this decadent chocolate-buttermilk wonder has traipsed all over Portland
Summer Sweets
Summer Succotash + Corn and Tomato Salad: With names like Sugar Buns and Silver Queen, what’s not to like about this season’s most toothsome and tender corn?
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.
Tastes of Spring
Spaghetti Primavera: One Portland chef looks to reclaim pasta primavera, using the fresh Northwest ingredients we have at our fingertips.
By Lizzy Caston
Cool Comfort
Country Cat's chef, Adam Sappington, shares his famous Summer Succotash recipe.
By Camas Davis
The Licorice Myth
Shaved Fennel and Butter Lettuce Salad: Bright and refreshing, Florence fennel is the subtle cousin to its stronger, anise-flavored brethren.
Fishing Whole
House-Cured Anchovies: Fresh, whole anchovies bear little resemblance to the salty, pungent ones we're used to buying in tin cans.
Number One Bun
Just in time for spring, the Vietnamese noodle dish known as bun tom thit nuong has refreshing backyard appeal.
Gold Diggers
Razor Clam Chowder: Razor clams are the culinary treasure of the Pacific Northwest.
By David Welch
Champagne of Fruits
Champagne Mangoes with Sticky Rice: Grocery-store mangoes can be stringy and flavorless, but not this bright orange, toothsome jewel.
Springing a Leek
Sometimes this sweet lily demands something more than a supporting role: Poached Leeks With Mustard Vinaigrette
By Camas Davis
Green Revival
Fava Bean-Feta Vinaigrette: Goodbye, potatoes and kale. The high season for earthy, musky fava beans is here.
Divine Dish
Autumn Comfort Mac: Our fearless food correspondent attends a local recipe contest in search of transcendent mac ’n’ cheese.
Go Savory
Rhubard Recipes: Nothing against strawberry-rhubarb pie, but chef Vitaly Paley prefers to call rhubarb by any name other than sweet.
