Displaying articles 1 - 20 of 28 in total
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Not-Your-Aunt's Thanksgiving Stuffing

Everybody believes their mother's stuffing is the only stuffing, but can't we all just get along?

  • 11/12/2014
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Sauce Lesson

In her new book, longtime Portland food writer Martha Holmberg simplifies the art of the saucier.

  • 01/18/2013
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Holiday Recipes from Diane Morgan

The local cookbook dynamo shares her crowd-pleasing, root-themed holiday dishes.

  • 10/11/2012
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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.

  • 11/17/2010
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Red Alert

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

  • 08/16/2010
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Labors of Love

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

  • 03/16/2010
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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.

  • 12/11/2009
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The Spice Is Right

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

  • 11/09/2009
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Nel Centro

At Nel Centro, chef de cuisine R. Paul Hyman takes inspiration from the stretch of coastline between Nice and Genoa as he creates classic straightforward dishes that reflect a happy marriage of land and sea.

  • 10/09/2009
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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.

  • 09/10/2009
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Restaurant Review

Pepper Power

The Padròn pepper has Portlanders playing culinary Russian roulette.

  • 08/18/2009
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Orange Crush

Jerry Huisinga, the head chef of Bar Mingo, brings out unexpected tastes from the cantaloupe.

  • 07/20/2009
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Autumn Comfort Mac

  • 05/19/2009
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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...

  • 05/19/2009
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Peperonata Makes the Most of Perfect Peppers

The gypsy pepper is thin-skinned, sweet and incredibly versatile.

  • 05/19/2009
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Go Savory

Rhubard Recipes: Nothing against strawberry-rhubarb pie, but chef Vitaly Paley prefers to call rhubarb by any name other than sweet.

  • 05/19/2009
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Not-Your-Aunt’s Stuffing

  • 05/19/2009


American French Fries

  • 05/19/2009
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Summer Sweets

With names like Sugar Buns and Silver Queen, what’s not to like about this season’s most toothsome and tender corn?

  • 05/19/2009
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¿Por Qué No?'s Salsa Verde, Revealed

No longer an exotic ingredient, tomatillos can brighten guacamole, salsa, and just about any other dish you can think of.

  • 05/19/2009
Displaying articles 1 - 20 of 28 in total