Showing content tagged with eat & drink
Listing 161 - 170 of 181 Results
Thumbnail for - Indish
May 19, 2009
INTRODUCING
Portland's newest Indian restaurant, Indish, offers authentic Indian home-cooking.
Thumbnail for - Honey-Glazed Winter Squash With Sage
May 19, 2009
  Recipe Courtesy chef John Gorham Serves 8 INGREDIENTS For this recipe, adapted from chef John Gorham’s method, butternut, hubbard or acorn squash will work best. 2 medium winter squash 1...
Thumbnail for - Razor Clam Chowder
May 19, 2009
  Recipe Courtesy Cory Schreiber Cory Schreiber, founder of Wildwood restaurant, provided us with his take on James Beard’s Northwest razor clam chowder. Contact your local seafood purveyor...
Thumbnail for - Spaghetti Primavera
May 19, 2009
  Recipe Courtesy Tommy Habetz If you can’t find fresh morels, Tommy Habetz suggests using one-third the amount of dried, reconstituted morels. You can substitute scallions or green onions for...
Thumbnail for - House-Cured Anchovies
May 19, 2009
  Recipe Courtesy David Padberg A fresh anchovy should be "four to eight inches long, with blue-green scales, silvery sides and no breaks in the skin," says Park Kitchen’s David Padberg. "You...
Thumbnail for - Shaved Fennel and Butter Lettuce Salad with Cauliflower-Orange Vinaigrette
May 19, 2009
  Recipe Courtesy Leather Storrs, chef and owner of Rocket restaurant. Serves 4 INGREDIENTS 1 large fennel bulb Juice of 1 lemon 1 tsp salt ¾ cup cauliflower florets, stems removed Juice of...
Thumbnail for - Champagne Mangoes with Sticky Rice
May 19, 2009
  Recipe Courtesy Adrienne Inskeep, chef and co-owner of Siam Society. To steam the rice, she suggests using a bamboo rice steamer, which you can find at Asian markets. You may also use a...
Thumbnail for - Peperonata
May 19, 2009
  Recipe Courtesy Troy MacLarty, chef of Lovely Hula Hands. Troy MacLarty, chef of Lovely Hula Hands, suggests using gypsy peppers of different colors if possible, though any mixture of sweet...
Thumbnail for - Spinach and Leek Pudding
May 19, 2009
Recipe
Recipe Courtesy Chef Robert Reynolds. Chef Robert Reynolds suggests serving these custards hot, as accompaniments to chicken or pork; or cold, garnished with a salad as an appetizer. Serves...
Thumbnail for - Blood Orange, Olive and Mint Salad
May 19, 2009
INGREDIENTS Serves 2 1 tbsp sherry vinegar 1 tbsp blood orange juice 4 tbsp extra virgin olive oil ½ tsp orange flower water 1 small Belgian endive ½ small, thinly sliced Bermuda onion 1 blood...
Listing 161 - 170 of 181 Results