Coffee Break

Nossa Familia coffee leads a community revolution over the ultimate human connector: a cup of joe....

Hard Work Cuts the Mustard

Last year, Beaverton Foods turned out nearly 30 million jars of horseradish and mustard, and the brand is carried in 98 percent of the nation’s grocery stores....

The First Cookie

A couple of years ago, my husband, Andy, received a package in the mail from his father: a small plastic box containing a collection of family recipe cards....

Rustic Rosemary Cornmeal Tart with Wild Blackberries

The recipe has grown up with me and reflects my fondness for herbs with sweets and my propensity to add the crunchy, nuttiness of cornmeal everywhere I can! Make one big tart or individual galettes, and serve warm with vanilla bean ice cream for dessert. If there are leftovers, have a second slice for breakfast with coffee....

Summer Jewels: Blackberries

Overripe wild blackberries, warm with the sun — preferably whiffed from a hiking trail or the saddle of a bike — are the smell of summer in the Pacific Northwest....

Midsummer Italian Feast

Have you ever wondered why food in far-off places like Tuscany or Provence tastes so much better than at home? More often than not, it’s because dishes are prepared with locally grown ingredients....

Serendipity Thrives In Joe Swick’s Wines

The wildness, the vigor, and sometimes the flaws, mean that natural wines can be challenging to conventional aesthetic standards. But when they work, they make you want to pour convention into the spit jar.  ...

Arròs Negre

This dish is one of Ataula’s most popular paella offerings. At the restaurant, arròs negre is served with grilled octopus and a spicy chili aioli. In this recipe, however, we use ingredients more widely available. We replaced grilled octopus with nicely seared calamari. Different, but just as delicious....