recipes

Portland Chef Leather Storrs’ New Netflix Show Is Like “Chopped,” With a Cannabis-Infused Twist

But for Storrs, who made his name in Portland’s restaurant scene in the early 2000s as a chef at Noble Rot and co-hosts Cooked with Cannabis alongside the singer Kelis, the point isn’t to watch famous guests like Michael Rapaport and Ricki Lake get stoned out of their gourds—not the whole point, anyway. It’s more about showcasing the viability of cannabis-based cooking.

Here, Drink This: Four Cocktail Recipes From the Owner of Old Gold

You can’t go to a bar right now, but that doesn’t mean you can’t bring the bar into your home. Here, Ezra Ace Caraeff, owner of the Old Gold, Paydirt, Tough Luck and Hi-Top Tavern, offers recipes for some easy, high-quality cocktails you can make right in your kitchen.

Chef Up 4/20 With These Weed-Infused Deviled Eggs

As a progressive home cook and working professional chef, having as many vehicles in the pantry to help incorporate full-spectrum cannabis into the daily diet has become another mission of mine. The chamomile cannabis vinegar used in this pickled egg recipe is one such example.

Here, Drink This: Three Dirt-Simple Cocktails to Make at Home

You can’t go to a bar right now, but that doesn’t mean you can’t bring the bar into your home. Here, Christine Heeley, bartender at Vendetta on North Williams Avenue, offers recipes for three easy—very easy—cocktails you can make right in your kitchen.

Kosher or Not, This Homemade Matzo Recipe Will Help You Get Through Quarantined Passover

The main difference between homemade matzo and the boxed stuff is that homemade matzo actually tastes good—and there’s a reason for that. Strictly speaking, Mayer’s recipe, which includes flour, honey, eggs, olive oil, salt and black pepper, does not meet kosher guidelines. Those rules demand that matzo be made out of nothing more than flour and water, not even salt. The “bread of affliction” also has to be mixed and baked in less than 18 minutes, theoretically simulating food preparation before the Jewish people’s hasty exodus from Egypt.

Gado Gado Co-Owner Thomas Pisha-Duffly Brings Together Two Generations of Corn Fritters in One Recipe

The corn fritters my sisters and I make are the ones taught us by our mom, but digging through a bunch of my Oma’s recipes, I found a couple of cards that I hadn’t seen before.

Here, Drink This: How to Make Double Dragon’s Cocktails At Home

Here, Daniel Casto, bar manager at Double Dragon on Southeast Division Street, offers recipes for some easy, high-quality cocktails you can make right in your kitchen.

Five Awesome Cookbooks to Mine for Quarantine Cooking

If you were ever going to learn how to make Sagaponack corn pudding, now’s the time.

Here, Drink This: Five Restaurant-Quality Cocktails You Can Make at Home

You can’t go to a bar right now, but that doesn’t mean you can’t bring the bar into your home. Here, Ray Morrone, owner of the Liquor Store on Southeast Belmont Street, offers recipes for some easy, high-quality cocktails you can make right in your kitchen.

Want to Do Something Different With All Those Noodles You’re Hoarding? Mi Mero Mole Owner Nick Zukin Has an Idea for You.

This recipe is adapted from Diana Kennedy’s sopa seca de fideo found in her Recipes From the Regional Cooks of Mexico.

Willamette Week

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