Gettin’ Saucy

Take your rotisserie chicken for a delectable homemade dip 

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“Taste of Grapes Cookbook and Guide to Planting” by Sandra Ethell

Table Grape Goodies

Grace suppertime with homegrown seedless grapes

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Sherry is produced in a variety of dry styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and Fino, to darker and heavier versions that have been allowed to oxidize as they age in barrel, such as Amontillado and Oloroso.

My Sherry Amour

Sparks begin to fly for Spain’s famous fortified white

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Photo by Christine Hyatt.

Weather and the Wedge

Climate helps determine cheese’s final product

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Appetizing Apps

Oregon’s bottle shops contribute bites for byte’s sake 

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Andrea McEvoy stands in front of a deli case showcasing the cheeses available at Abbie & Oliver’s.

Wheel Expectations

Abbie & Oliver’s certain to succeed in heart of wine country 

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Scott Cunningham (left) and Jess Kincheloe of Walnut City Kitchen.

In “The Nut” House

McMinnville duo crazy for community-minded fine dining

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During the grand opening of Cyril’s at Clay Pigeon Winery in Southeast Portland, guests sample food and enjoy glasses of wine.

A Culinary Courtship

Cheesemonger and vintner meld passions, strike up a business

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Choc-o-late to Be Desired

Wineries share easy cocoa creations worthy of coveting

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Uplands’ Rush Creek Reserve.

Shmear Romance

Wisconsin’s Rush Creek Reserve takes spooning to a new level

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Vern (left) and Gianclis Caldwell, owners of Pholia Farm, a Southern Oregon creamery named after their daughters, Phoebe and Amelia.

Science Behind the Art

Pholia Farm owner writes guide to cheesemaking 

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Photo by Hilary Berg

Candy Dandy Dos

You have a confection to make this holiday season

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A Wine for Winter

Greet the season’s chill with a warm gulp of gluhwein

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Stuffing vs. Dressing

Whatever you call it, the holiday dish wins every year

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Portland s Pacific Pie owners Sarah Curtis-Fawley and Chris Fawley.

In Pie, We Crust

Harvest crews and urbanites fall for Portland’s Pacific Pie

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Sarah Marcus holds a wheel of Iris, a washed-rind goat cheese.

Briar Rose Flowers

Dundee creamery blossoms into budding business

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The Chef’s Table

Deconstructed Hazelnut and Pear Napoleon with Dulce de Leche Cream 

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Artisan cheesemakers are giving American cheese a new name and world-class reputation.

The New American

October honors the nation’s artisan cheese movement

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“Roots: The Definitive Compendium” contains 432 pages, sells for $40, is published by Chronicle Books and was released Sept. 26.

Unearthing Inspiration

Diane Morgan’s cookbook dresses up veggies from down below

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Farmer Charlie Chegwyn, left, talks with a farm visitor, Kamal Kotaich and Marie Vicksta of the Soil & Water Conservation District on a recent tour of historic Chegwyn Farms.  Photo by Marcus Larson

Hull of a Good Story

Once called Walnut City, McMinnville has a nutty history 

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Allen Routt, executive chef/co-owner of The Painted Lady.

Chef’s Table: Watermelon Gazpacho with Oregon Shrimp Ceviche

Refreshing gazpacho with the sweetness of watermelon. 

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