Showing content tagged with condiment / sauce
Listing 1 - 10 of 14 Results
Thumbnail for - Labors of Love
Mar 16, 2010
SAVOR
Evoe chef Kevin Gibson drops knowledge about his recipe for fried morel mushrooms with fava bean purée.
Thumbnail for - Pepper Power
Aug 18, 2009
Restaurant Review
The Padròn pepper has Portlanders playing culinary Russian roulette.
Thumbnail for - Go Savory
May 19, 2009
RECIPE
Rhubard Recipes: Nothing against strawberry-rhubarb pie, but chef Vitaly Paley prefers to call rhubarb by any name other than sweet.
Thumbnail for - The Food Lover’s Guide to Summer Grilling
May 19, 2009
IT’S SUMMERTIME and the living is especially easy, because the peaches are ripe, the watermelon is juicy and the steaks are seared and smoky. The sound of ice clinking in highball glasses rings...
Thumbnail for - Cilantro-Mint Chutney
May 19, 2009
RECIPE
  This chutney is not very hot, in terms of chile-heat. However, those who prefer extremely mild chutney can remove some of the seeds from the serranos. Makes 2 cups INGREDIENTS 4 green...
Thumbnail for - Roasted Quince Compote
May 19, 2009
Recipe
  When shopping for quinces to cook with, it’s best to buy them hard—a soft quince will be mealy. Some mottling of the skin is fine, as is some of the quince’s signature bumpiness, but quinces...
Thumbnail for - Smear Campaign
May 19, 2009
CHANCES ARE, if you didn’t grow up eating country pâté or chicken liver mousse or anything in between, you’re not going to go out of your way to find it. But eat out in this town enough and...
Thumbnail for - Chicken Liver Mousse
May 19, 2009
RECIPE
  Makes about 2 cups INGREDIENTS 1 lb fresh chicken livers ½ cup cold, unsalted butter, plus 1 tbsp 2 small shallots, chopped 4 tbsp brandy 1 tsp kosher salt (1) Pick over livers, removing...
Thumbnail for - The Food Lover’s Guide to Summer Entertaining
May 19, 2009
The key to a successful outdoor party—whether it’s a BYO burger-and-beer bash among close friends or a glitzy cocktail extravaganza complete with monogrammed stir sticks and...
Thumbnail for - Peperonata Makes the Most of Perfect Peppers
May 19, 2009
RECIPE
The gypsy pepper is thin-skinned, sweet and incredibly versatile.
Listing 1 - 10 of 14 Results