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Displaying articles 161 - 170 of 230 in total

Recipe

The ‘Pat’: Pancetta, Arugula and Tomato with Aioli

Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage. Serves 4

  • Published 05/19/2009

Recipe

Duck and Pork Cassoulet

Adapted from Scott Dolich, Park Kitchen. Serves 6 to 8

  • Published 05/19/2009

Recipe

Grilled Flank Steak-Wrapped Asparagus Over Field Greens

Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage. Serves 4-6

  • Published 05/19/2009

Recipe

Vanilla Bean Panna Cotta with Wood-Fired Sweet Cherries

Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage. Serves 4

  • Published 05/19/2009

Recipe

Grilled Mussel, Clam and Chile Mayonnaise Mouclade

Courtesy of Scott Dolich, chef & owner, Park Kitchen. Serves 4

  • Published 05/19/2009
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RECIPE

Autumn Comfort Mac

  • Published 05/19/2009
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RECIPE

Hooked on Chinook Thanks to Vitaly Paley's Cedar Planked Salmon

Highly sought-after and often controversial, this perennial Northwest salmon is still the king of spring.

  • By Martha Calhoon
  • Published 05/19/2009
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Article

The Food Lover’s Guide to Summer Cocktails

  • By Camas Davis
  • Published 05/19/2009
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Article

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...

  • By Nancy Rommelmann
  • Published 05/19/2009
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RECIPE

Number One Bun

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

  • By Christina Melander
  • Published 05/19/2009
Displaying articles 161 - 170 of 230 in total