White Chocolate Bread Pudding

Recipe by Chef Gus Martin of Palace Café in New Orleans

Honey and Garlic Glazed Sea Scallops

By Chef Matthew Nesel of The Bay House in Lincoln City

Bolt Out of the Blue

Blue cheese strikes a balance between pungent and palatable

A Bite, A Sip, Amour

Splurge on food and wine that speak the language of love

Kentucky Butter Cake

A buttery pound cake without frosting that travels well.

Twice-Baked Hazelnut-Encrusted Goat Cheese Soufflé

A lovely appetizer or light vegetarian entrée, served on a bed of lightly dressed field greens.

Counterculture Cuisine

Taste ‘Bohème’ with this field guide to eating on the edge

Pan-Roasted Quail with Tomato Confit

Quail is quick to cook, it pairs with lots of different flavors, it’s relatively inexpensive, and it’s not gamey like duck.

Smack Slab in the Middle

In the heart of France, cheese is central and satisfying

Get a Taste of This Place

MetroVino prepares to opens its doors in Portland’s Pearl

Stuffed Rotisserie Pork Roast

Flavorful pork roast with Pinot Noir marinade.

Halibut en Cartoccio with Artichoke and Asparagus

Nothing signals the onset of spring like steamed halibut, artichokes and asparagus.

Time-Honored, Tasty

Savor the age-old cheeses of Southern France

Party Politics

A McMinnville Meet-the-Mayor event features fine wine, classy cuisine and spirited sociability

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
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