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What We’re Cooking This Week: Italian Sausage and Peppers
The trick to getting a nice, snappy sausage texture? Salt and a little patience.
By Jim Dixon
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.
By Ron Scott
What We’re Cooking This Week: Leftover Rice Fritters
An all-purpose recipe that turns scraps into snacks and sandwiches.
By Jim Dixon
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.
By Michael C. Zusman
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.
By Jim Dixon