Showing content tagged with side
Listing 11 - 20 of 28 Results
Thumbnail for - Pepper Power
Aug 18, 2009
Restaurant Review
The Padròn pepper has Portlanders playing culinary Russian roulette.
Thumbnail for - Orange Crush
Jul 20, 2009
SAVOR
Jerry Huisinga, the head chef of Bar Mingo, brings out unexpected tastes from the cantaloupe.
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 - The Good Egg
May 19, 2009
RECIPE
Not all eggs are created equal, unless of course they're smothered in a meaty, bacon-spiked red wine sauce.
Thumbnail for - Cool Comfort
May 19, 2009
At this new eastside bastion of regional American cuisine, the Midwest and the Northwest collude on the plate.
Thumbnail for - Summer Sweets
May 19, 2009
RECIPE
With names like Sugar Buns and Silver Queen, what’s not to like about this season’s most toothsome and tender corn?
Thumbnail for - Autumn Comfort Mac
May 19, 2009
RECIPE
  This recipe was adapted from Portlander Veronica Vichit-Vadakan’s first-runner-up recipe. Serves 4-6 INGREDIENTS 1 butternut squash (approx. 2 lbs), peeled and cut into 1-inch cubes 1 tbsp...
Thumbnail for - Not-Your-Aunt’s Stuffing
May 19, 2009
Recipe
  For the author’s recipe, use the kind of white bread typified by the Wonder brand. If you shun giblets, omit the steps for preparing stock and simply use 4-5 cups of canned chicken...
Thumbnail for - American French Fries
May 19, 2009
RECIPE
  According to Vitaly Paley, French fries should be fried twice: “once to cook them so they fluff inside and then to get them crispy on the outside.” Makes about 4-6 servings INGREDIENTS 12...
Listing 11 - 20 of 28 Results