Displaying all 20 articles
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GOOD EATS

Inside Garden Bar's Old Town Location

Portland's "farm to go" salad bar restaurant now has a twin in Old Town, with walls of windows and reclaimed wood.

  • By Allison Jones
  • Published 02/17/2015
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GOOD EATS

Portland Chefs Share Their Favorite Salad Dressing Recipes

It's easy enough to eat more salads—but it can be tricky to make them exciting. Here are 8 DIY dressing ideas that will keep you away from the bottle.

  • By Allison Jones
  • Published 12/23/2014
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HIT LIST

Portland's 10 Best Salads

We weigh in on the lighter side of lunch and dinner, and toss in some salads that are a hearty meal in themselves.

  • By Allison Jones
  • Published 07/23/2014
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RECIPE

3 Early Summer Salads from PDX's Vegetable Whisperer

Ava Gene’s chef Josh McFadden gets fresh with fava beans, radishes, spring onions, broccoli, and sugar snap peas. Dinner is served.

  • By Benjamin Tepler
  • Published 06/02/2014
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OPENING WATCH

Garden Bar Brings "Farm-to-Go" Salads to the Pearl

The new choose-your-own-adventure salad bar aims to change the way Portland thinks about grab-and-go lunch, one piece of arugula at a time.

  • By Allison Jones
  • Published 02/13/2014
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HIT LIST

Winter Salads: Beyond the Kale

A seasonal sampling of the city's one-plate odes to endive, persimmons, Brussels sprouts, and arugula—20+ salads to get you keep your cold weather feasts fresh.

  • By Allison Jones
  • Published 12/11/2013
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HIT LIST

The New Nicoise

Standing in as a summertime one-plate wonder, the classic French composed salad gets an update from three Portland eateries.

  • By Allison Jones
  • Published 08/12/2013
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EDIBLE GARDENING

Shade Tolerant Vegetables

So you think you don't have enough sun for your veggie garden? Think again!

  • By Kate Bryant
  • Published 04/18/2013
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ANATOMY OF A DISH

Deconstructing Le Pigeon’s Mussels Vinaigrette

A closer look at Gabriel Rucker’s mad method for mussels.

  • By Benjamin Tepler
  • Published 04/03/2013
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SAVOR

Spring Salad

Local dough master Ken Forkish rolls out a new way to bring bread to the table.

  • By Benjamin Tepler
  • Published 03/15/2013
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VIDEO

In the Kitchen with Ken Forkish

Portland's legendary bread guru shares his recipe for early spring salad with salami crisps, pickled asparagus, and smoked rye.

  • By Benjamin Tepler
  • Published 03/15/2013
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Savor

Raw Faith

For believers and nonbelievers alike, Olympic Provisions chef Jason Barwikowski's raw brussels sprouts and suchoke salad is the new gospel of brussels sprouts.

  • By Deena Prichep
  • Published 11/17/2010
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Savor

Red Alert

Food Editor Mike Thelin expounds his love for tomatoes, recommending a light late summer salad of tomatoes and peaches.

  • By Mike Thelin
  • Published 08/16/2010
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RECIPE

The Licorice Myth

Bright and refreshing, Florence fennel is the subtle cousin to its stronger, anise-flavored brethren.

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

Tastes of Spring

One Portland chef looks to reclaim pasta primavera, using the fresh Northwest ingredients we have at our fingertips.

  • By Lizzy Caston
  • Published 05/19/2009
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RECIPE

Cooking with Foraged Greens

See all those weeds flourishing in the urban wild? They could be lunch.

  • By Lynne Sampson
  • Published 05/19/2009
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Article

The Food Lover’s Guide to Summer Entertaining

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

The Food Lover’s Guide to Summer Grilling

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

Citrus Maximus

Move over, turnips, rutabagas and potatoes. It's peak season for juicy oranges, sweet mandarins and plump kumquats.

  • By David Welch
  • Published 05/19/2009
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Article

Springing a Leek

Sometimes this sweet lily demands something more than a supporting role: Poached Leeks With Mustard Vinaigrette

  • By Camas Davis
  • Published 05/19/2009
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