Displaying articles 41 - 60 of 98 in total
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Savor

A Portland Entrée

Chef Thomas Boyce serves up a simple seafood pasta dish to add to your recipe repertoire.

  • By Rachel Ritchie
  • Published 02/14/2011
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Savor

Souped Up

Chef Greg Higgins, owner of Higgins Restaurant & Bar, shares his crowd-pleasing (and vegan friendly) recipe for Split pea soup.

  • By Deena Prichep
  • Published 01/19/2011
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Savor

Great Grains

Farro is a great grain change up to liven up winter entrees. Follow the recipe from local food authority Jim Dixon.

  • By Deena Prichep
  • Published 12/22/2010
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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

A Strong Finish

Spain's olive country isn't the only place where olive trees thrive; Red Ridge Farms in the Dundee Hills of Oregon makes olive oil which is served at some of the Portland area's best restaurants.

  • By Mike Thelin
  • Published 10/08/2010
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Savor

Perfect Pair

Autumn in Hood River sees a delicately delicious mix of pear harvest and Oregon black cod.

  • By Mike Thelin
  • Published 09/13/2010
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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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Savor

Rind, Refined

Learn how to repurpose your watermelon rinds into watermelon pickles.

  • By Deena Prichep
  • Published 07/14/2010
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Savor

Right on ’Cue

Berlin Reed shows Portland how to do ribs right, with his innovative recipe for piri-piri-infused Southern barbecue.

  • By Hanna Neuschwander
  • Published 06/11/2010
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Recipe

Spear Me

Asparagus takes a break from the steamer and lands on your pizza.

  • By Deena Prichep
  • Published 04/15/2010
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SAVOR

Labors of Love

Evoe chef Kevin Gibson drops knowledge about his recipe for fried morel mushrooms with fava bean purée.

  • By Hanna Neuschwander
  • Published 03/16/2010
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SAVOR

Alpine Bliss

Have your dinner table brim with the flavors of Bavaria, Alto Adige, Austria, Hungary, Germany, and Alsace with alpine delights such as a hearty mushroom gratin.

  • By Eva Hagberg
  • Published 12/11/2009
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SAVOR

The Spice Is Right

Saucebox's Gregory Gourdet shows how pickled fruits and vegetables such as apples can brighten up a winter meal.

  • By Eva Hagberg
  • Published 11/09/2009
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SAVOR

John Taboada's Green-Tomato Parmesan

As we reach the colder winter months, those formerly ripe tomatoes are hanging on to the vine for dear life. Like local chefs, you can take advantage of the new bounty of green tomatoes.

  • By Martha Calhoon
  • Published 09/10/2009
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Restaurant Review

Pepper Power

The Padròn pepper has Portlanders playing culinary Russian roulette.

  • By Martha Calhoon
  • Published 08/18/2009
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SAVOR

Local Pearls

The variety and abundance of Pacific Northwest oyster coves make our region a shucker’s paradise.

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

Dulce de Leche Two Ways

Sweet, creamy, and easy to make, dulce de leche deserves a spot in your dessert pantheon.

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

Gold Diggers

Cory Schreiber, founder of Wildwood restaurant, provided us with his take on James Beard’s Northwest razor clam chowder.

  • By David Welch
  • 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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SWEET THINGS

Choc Steady

If you can't beat the chocolate frenzy this month, join it by visiting five of our city's best sweet shops.

  • By David Welch
  • Published 05/19/2009
Displaying articles 41 - 60 of 98 in total