recipes

Let your inner nerd fly, transport or transform and mix some cocktails to sooth your and your friends’ inner demons with Andy Heidel’s new book, The Cocktail Guide to the…

Diane Kochilas’ Grilled Greek olives recipe is a great way to dress up a bowl of olives with ingredients you probably already have on hand. The addition of orange wedges,…

This isn’t just any crab cakes recipe; this is a recipe for Duke’s Chowder House’s Dungeness Crab “Un” Cakes. Crab cakes made the way they were meant to be, in…

Hello! My Name is Tasty: Global Diner Favorites from Portland’s Tasty Restaurants is the new cookbook from John Gorham and Liz Crain. The Tasty restaurants are well-known and pop-u-lar in…

Charcuterie and other food boards are popular in restaurants everywhere—with good reason—but making them at home can be almost as easy and just as satisfying. For restaurants, “boards” are a…

On a recent visit to Tacoma, Washington, my daughter and I spent a full day exploring the city. It was happy hour by the time we moved on to Point Ruston…

The chicken wings dish was originally created in Buffalo, New York in 1960. Since then, it has become a national phenomenon with hundreds of various takes on the classic chicken…

The bread pudding recipe presented here is made with brioche, kale, pancetta, and gruyere is a perfect dish for brunch, breakfast, or lunch. It’s also a great dish to take…

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…