"recipes"

Three Easy Cannabis-Infused Recipes for Fall

Get baked.

Cannabis-Infused Recipes For Your Fourth of July Barbecue

For those looking to enliven their midweek holiday potluck—and make use of that last batch of cannabis-infused olive oil they cooked up—we asked three local cannabis chefs for their favorite summertime recipes.

One Man’s Quest to Make the Ultimate Oregon Fair Food: Bear-Fat Doughnuts

For as long as I can remember, I’ve wanted to fry doughnuts in bear fat.

Here’s the Recipe Kachka Chef Bonnie Morales Made for Her Own Family at Thanksgiving

“Other than getting drunk and punching each other, mushroom hunting is what we Russians love most.”

How To Make Pot Chips Using the Leftover Leaves From Your Marijuana Harvest

It’s harvest time, which means many Portlanders will soon be trimming their flowers. If you aren’t growing your own, you’ve probably got a friend who is. This also means that once you’ve pulled the flower, you’re going to have a bunch of fresh leaves you don’t know what to do with.

Here’s Why You Can’t Get High Just By Eating Weed Flowers or Throwing Them in Brownie Mix

That’s because when cannabis grows, it doesn’t produce THC, the psychoactive compound commonly associated with the plant.

We Asked Local Chefs for Their Potato Salad and Baked Beans Recipes

Pair these dishes with your steaks this summer.

Machaca Is the Best Burrito Filling Known to Man. We Tried To Make It at Home.

Behind the butcher counter in a Mexican grocery store, they usually have brontosaurus-size slabs of beef jerky. What sort of man gnaws from one posterboard-sized piece of jerky? Where does he store it between chaws?

Hey, Willamette Week Is Having a Soup Recipe Contest

Do you have a great soup recipe? Either a cherished family recipe or even an especially tasty twist on a classic? Well, it’s time to share.

The Kenny & Zuke's Chef Reveals How to Make His Much-Loved Hungarian Mushroom Soup

Few foods have the versatility of soups. They run the gamut from vegan to meat-laden, healthful to comfort food-rich. Some are complex and planned, others a fridge-cleaning-out hodgepodge of improvisation.

Willamette Week

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