Alongside seed crackers, cured meats, almonds and dried fruit, a trio of cheeses are on display: Face 2 Face (left); Secret de Compostelle (top); Chiriboga Blue (bottom right). ##Photo by Christine Hyatt

In Good Company

Cheese and wine shop a welcome delight


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Truffled fondue at Adelsheim Vineyard in Newberg. ##Photo courtesy of Taste Newberg

Newberg Truffle Month

Community launches new culinary promo


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Takeout from Paley's Place in Northwest Portland. ##Photo by Andrea Johnson

Takeout for Two

Kindle your love of community restaurants on Valentine’s Day


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From left (top row): coastal Kombu tea; trout roe and shio koji pudding; crab custard with warm crab broth; (bottom) nasturtium leaves salad; speck; Mangaliseta ham hand roll; and honeysuckle nectar and flowers.  ##Photo by Lindsey Bolling

Less Is MÄS

Ashland restaurant elevates local, seasonal cuisine


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Hazelnut Kale Pesto ##Photo provided


An everyday Oregon luxury 

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Cast-Iron Focaccia Stuffing with Merguez from Mac Market. ##Photo provided

Thanksgiving on the Side

Chefs share delectable dishes for a memorable feast


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King boletes can be found in Oregon s forests. ##Stock photo

Dishing the Dirt

Forage and feast on fall’s fungal bounty

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Pinot-Poached Pears with Blue Cheese from Abbey Road Farm B&B & Winery and Chefs Eric Bartle and Sara Kundelius ##Photo provided

Late Summer Sweetness

Oregon wines enhance decadent fruit desserts

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A masked server at Recipe in Newberg pours wine for guests on the elegant patio. ##Photo by Marcus Larson

Patio Perfect

Restaurants take business outside


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Author Karista Bennett ##Photo provided

Intentional Ingredients

Cookbook illuminates artisan producers


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Grilled Oregon
Rabbit with Gamay Noir Sauce, Candied Corn Ricotta, Open Ravioli and Grilled Plum Potato Salad ##Photo by Timothy Keller

Gamay on the Menu

Light-bodied red a super supper star


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Le Pigeon/Canard chef Gabriel Rucker s Steam Burgers prepared from home. ##Photo provided

Shelter in Kitchen

Oregon chefs stay home, stay safe and cook up a storm

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Authors Mary Cressler and Sean Martin. ##Photo by Del Munroe

Smoke and Sip

Local tastemakers reveal new book


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Laura Werlin ##Photo provided

Q&A: Laura Werlin

Cheese expert un-rinds with OWP

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Colorful dishes at Eem in Portland. ##Photo provided

Flavor in Fusion

Culinary worlds collide creating imaginative Asian fare


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Charred flatbread and housemade butter (right).
Lamb plate to share: roasted loin, belly remoulade, braised shoulder, sausage, spiced
lentils and creamed kale (left). Glazed carrots with mint
gremolata and crispy wheat berries (middle). Smoked mussel skewers with pickle, radish and horseradish aioli (far right). ##Photo by Jeremy Fenske

Viking Spirit, Local Wine

Icelandic hotel salutes both native and adopted lands


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An Oregon black truffle takes center stage during the 2019 Oregon Truffle Festival. ##Photo by Kathryn Elsesser

Cultivating Truffles

Vineyards join culinary craze for the finicky fungi


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Artwork by Morgan King

Bubbly Buffet

Pairings for sparkling wine easy as pie


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Tillamook Bay. ##Stock Photo

Fisherman’s Delight

A chef’s guide to fishing and crabbing on the Oregon Coast


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Tailgaters gather for a feast
at the regulation football
field established at Hayworth
Estate Wines near Eugene. ##Photo by Kathryn Elsesser

Tailgate Gourmet

Score big before the game with delectable dishes and fine wines

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Old photo of the empty dining room at Wolf Creek Inn & Tavern in the Applegate Valley.

Paranormal Guests

Haunted historic hotels nourish spirit of Halloween


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