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A New Book Recounts Radicchio’s Rise to Pacific Northwest Fame
In the past 10 years, the blushing and beautiful Italian leafy vegetable has become a local star. It didn’t happen by accident.
What We’re Cooking This Week: Pasta With Peppers and Fennel
A vegetarian dish with lots of Italian sausage flavor.
By Jim Dixon
What We’re Cooking This Week: Roasted Pepper, Tomato and Almond Dip
I used to think this was called romesco, and you probably did too.
By Jim Dixon
What We’re Cooking This Week: French Custard Cake With Plums
The simple dessert recipe is a quick and easy way to tackle whatever fruit is in your yard.
By Jim Dixon
A Young Chef Is Continuing the Long Legacy of Castagna at OK Omens
Joseph Papas has made the restaurant into one of the most exciting places to eat seafood in Portland.
By Michael C. Zusman
What We’re Cooking This Week: Roasted Eggplant, Pepper and Tomato Salad
A dip-like salad for the height of summer inspired by Moroccan zaalouk.
By Jim Dixon