FOOD

Green is the New Blue

Many Oregon cheesemakers choose sustainable practices

The Garden Variety

Growing their own produce gives these eateries a green edge

Cream of the Crop

Oregon impresses at one of the nation’s top cheese contests

Pairing with Pears

Oregon’s state fruit and artisan wine: a mouthwatering match

Vine Dining

New trio adds luster to wine country cuisine

Rosemary Cacao Nib-Encrusted Rack of Lamb in Syrah Reduction

“This is a wonderful dish for the holiday season. Warm up with friends enjoying this rich blend of sweet and spicy flavors. Start with your favorite fall soup and end with hot chocolate.” —Chris Dennett, co-owner of Elements Tapas Bar & Lounge

Southbound on the Boot

Southern Italy offers something different in the world of cheese

A Feast Fit for a Crew

Good food is fundamental for harvest-time toilers

Duck Stew with Chanterelles and Olives

Recipe By Maria Stuart of R. Stuart & Co. in McMinnville

Winter-Spiced Molten Chocolate Cakes

A heavenly, rich and lightly spiced chocolate dessert.

Leggo My Manchego

Go ahead, get selfish with these great cheeses from Spain

You Got Game?

Animals once only found roaming free, now more often a domestically raised delicacy

Holiday Spanish Paella

By Mona Mozeico of Et Fille Wines in Sherwood

Chile-Rubbed Pork Loin Chops with Apple Pancakes and Apple Scotch Bonnet Chutney

The pancakes are a perfect complement to the pork and flavorful chutney.

Cheese Up the Holidays

Serve the Northwest’s best cheeses during this most festive season

Holiday Pairing with the Pros

Wine professionals share their picks for Oregon wine matched with dishes from some of Portland’s hottest eateries
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