A simple, Caesar-ish recipe to dress up the Pacific Northwest’s favorite leafy vegetable.

You could toss these same ingredients into a food processor if you want something more like the dip-like consistency of traditional baba ghanouj. But sometimes I want a coarser, hand-chopped texture, and it still works for dipping.

Local fishers harvest about 20 million pounds of Oregon pink shrimp between April and October.

It’s hard to beat a tasty dish of stewed greens.

If you like beef, you should be cooking hamburger steaks.

The custard-like cake is an easy skillet recipe that works with or without the elusive fall fruit.

A vegetarian dish with lots of Italian sausage flavor.

I used to think this was called romesco, and you probably did too.

The simple dessert recipe is a quick and easy way to tackle whatever fruit is in your yard.

A dip-like salad for the height of summer inspired by Moroccan zaalouk.