Restaurants
What We’re Cooking This Week: Radicchio Salad With Pear and Pecorino
A simple, Caesar-ish recipe to dress up the Pacific Northwest’s favorite leafy vegetable.
By Jim Dixon
Woodstock Businesses Run ‘S.O.S. Save Our Schools’ Specials in Protest of Closures
Cloud City Ice Cream, Double Mountain Brewery and Ate-Oh-Ate Grill have changed menus in response to the possible shuttering of nearby Lewis Elementary.
What We’re Cooking This Week: Charred Zucchini With Tahini
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.
By Jim Dixon
What We’re Cooking This Week: Shrimp Cocktail
Local fishers harvest about 20 million pounds of Oregon pink shrimp between April and October.
By Jim Dixon
A John Prine Love Story Set in Portland’s Food World
‘In Spite of Ourselves’ has the makings of a rom-com, but the movie never gets too sweet.
By Michael C. Zusman
What We’re Cooking This Week: Collards and Cabbage
It’s hard to beat a tasty dish of stewed greens.
By Jim Dixon





