Skip to main contentDefeat Juneuary Gloom With Haveli Indian Cuisine’s Must-Share Menu
The Alphabet District restaurant opened an outpost in Washougal, Wash. during its first six months in business.
What We’re Cooking This Week: Oregon Albacore Salad
TikTok made tinned fish trendy after decades of declining popularity.
By Jim Dixon
What We’re Cooking This Week: Chili With Eggplant
Vegetarians should find this recipe more than handy for spicing up a bowl of beans.
By Jim Dixon
JinJu Patisserie Wins James Beard Award for Outstanding Bakery
Chef Timothy Wastell of Antica Terra in Amity won best chef in the Northwest region.
Strawberry Shortcake Week Returns to Hype Up the James Beard Public Market
Expect anything from jello shots to Vietnamese sandwiches from nearly 40 Portland-area kitchens.
The Original Pancake House’s Dutch Baby Grew Up to Be a Classic Portland Breakfast
OPH’s Dutch baby recipe and flavor has barely changed since 1953.
By Michael C. Zusman
What We’re Cooking This Week: Rhubarb Strawberry Streusel
Heat often destroys many of the compounds responsible for ripe strawberries’ compelling flavor.
By Jim Dixon
Willamette Week and Forest Fare Present: Seasons Eatings
Our new monthly “recipe” video series featuring seasonal produce from local farmers, chefs and purveyors.
By WW Staff
Best Thing I Ate All Month: Siri Indian Cuisine’s Chicken Goa Curry and Garlic Naan
A WW staffer shares their favorite meal from May.
By WW Staff
WasabiFest PDX Celebrates Portland’s Love of Sake and Japanese Horseradish
The inaugural festival on June 14 includes a wasabi-eating contest.
By Tim Tran
What We’re Cooking This Week: White Bean Salad With Grilled Fennel, Celery and Mint
If you can’t roast your fennel over a fire, oven-broiled or stovetop-grilled also work well.
By Jim Dixon