Recipes

BBQ spareribs and a glass of Pinot Noir? Certainly; and even better when the Pinot Noir appears in the BBQ sauce. Wine Chef DJ MacIntyre oversees the menu and kitchen…

Chef Joey Gibson of Parallel Food and Drink says, “Sauerbraten is one of those dishes you can’t rush. Prepare yourself to marinate the meat for days and to be cooking…

I first met Chef Joey Gibson and his wife and partner, Sommelier Stacey Gibson, at a pop-up dinner hosted at Teutonic Wine Company in SE Portland. (Read more about that…

A great-tasting and authentic seafood gumbo begins with its roux. The first five ingredients of Chef Seamus Foran’s roux says it all: a hefty portion of animal fat and flour,…

The holidays call for extraordinary, once-a-year feasts for family and friends. But it doesn’t mean you have to spend a fortune on precious tenderloin or even a rib roast. This…

Here, Chef Miles Essery shares his recipe for Everybody’s Brewing’s home-style macaroni and cheese. It’s a pub favorite and was comfort food indulgence on a recent trip to White Salmon,…

Beer cheese soup is a perfect fall and winter soup, and we’re pleased to present this recipe from Chef Miles Essery of Everybody’s Brewing brewery and pub. His soup was…

Summer salads are the best, and today’s chefs are creating fresh and new recipes that make the most of what’s available. The combination of fava beans and sweet Oregon strawberries…

On a recent trip to Chicago, we found Tesori quite by accident. My teenaged nephew and I had enjoyed a great morning walking Grant Park and visiting the Shedd Aquarium.…

Tamale Boy’s Head Chef Abel Hernandez says, “A refreshing alternative to the traditional guacamole, Sikil Pak is an easy-to-make dip of roasted vegetables and toasted pumpkin seed. Serve with crispy…