Skip to main contentFood
What We’re Cooking This Week: Italian Sausage and Peppers
The trick to getting a nice, snappy sausage texture? Salt and a little patience.
Why Miss Delta Stands Out in a Wave of Bar and Restaurant Closures
After almost 20 years, the Mississippi Avenue Southern restaurant’s humble, community-driven model no longer held up.
What We’re Cooking This Week: Leftover Rice Fritters
An all-purpose recipe that turns scraps into snacks and sandwiches.
Bar Siete Is the Latest From One of Portland’s Foundational Mexican Chefs
Autentica and Smart Donkey chef Oswaldo Bibiano’s new restaurant flaunts $7 bites and a wealth of regional specialties.
Central Eastside’s Robo Taco Set to Close
The taco spot has provided sustenance to countless bar hoppers for 15 years.
What We’re Cooking This Week: Beet & Eggplant Dip
A baba ganoush–adjacent dip with a jalapeño kick.
Farag’s Is Here for a Good Time, Not a Long Time
Behind Güero, a summery dream of Egyptian mezze and small-batch mezcal.
What We’re Cooking This Week: Anchovy Toast With Condensed Milk
You’ll have to trust me on this one—it sounds better in Spanish.
What We’re Cooking This Week: Pressgurka, Swedish-Style Pickled Cucumbers
While you’ll need to hit Ikea for the lingonberry jam, the cucumbers are easy to make.
Food Service Workers Share Their Favorite Budget Meals
For our Cheap Eats issue, we asked the pros—restaurant workers—where to find the best deals.