Baba Ghanoush

This dish is excellent as an appetizer; it is easy and has simple ingredients that you can find at your local market.

CHEF’S CHOICE Chilled Asparagus Salad with Crisp Pancetta Bacon and Farm Egg Gribiche

CHEF’S CHOICE Chilled Asparagus Salad with Crisp Pancetta Bacon and Farm Egg Gribiche

Cheese Wiz Knows Her Biz

Tami Parr shares her extensive knowledge of Northwest cheese

Bend’s Bouncing Back

The Central Oregon city’s downtown restaurant scene shows signs of sweeter times after a hard, sour stretch

Ravioli filled with Sunchokes, Chèvre, Toasted Pecans and Crisp Pancetta

A delicious ravioli recipe on the fly to make use of an abundance of Jerusalem artichokes.
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CHEF’S CHOICE - Pasta Venetia

Chef Martín Bleck of Underground Café & Coffeehouse

Ciao on Choice Cheese

Consider the first-rate formaggio of Northern Italy

Four Wine Guys and a Grill

Dueling sommeliers dish on tips and picks for summer grilling
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As Easy as Piquant Pie

“The Vineyard Cookbook” by Barbara Scott-Goodman

Zucchini Enchiladas

Recipe by Julia Staigers of Crumbled Rock Winery

Chilled Asparagus Soup with Lemon Crème Fraîche

The perfect dish to eat during a hot summer night with family or friends.

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
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