Meat and Poultry
The lean and slender cut called eye round is mild in flavor, fairly tender, and has a uniform shape that slices easily into lovely rounds.
Boldly flavored and colorful on the plate, this dish pairs carrots with salsify — a woefully underappreciated, delicious root vegetable — to make a filling main course, perfect for an autumn or wintertime dinner for a crowd.
A great starting place for do-it-yourself meat preservation, this recipe results in a delicious ham with local inspiration.
This tamale filling reveals Spanish influence. Its mix of sweet and sour flavors seems startling, but is actually very friendly and delectable.
This banana leaf tamale filling is as easy as it gets – with only 2 ingredients!
Banana leaf tamales can be filled with just about anything that you think sounds delicious. Here is a deeply red hued and delicious chicken filling for you to use or draw inspiration from.
A step-by-step guide to making banana leaf tamales filled with winter staples. These lovely parcels are beautiful and delicious!
The ultimate winter comfort food, this new take on chicken noodle soup is chock full of vitamins and packed with the fresh flavor of parsley.
Inspired by the Laurelhurst Brewery’s Espresso Stout, this recipe makes for a hearty entree. The flavors of the beer and coffee combine to create an earthy sauce, perfect for coating shredded pork shoulder.
Italian food authority Marcella Hazan provides the inspiration for this pasta dish, in which sheets of fresh pasta are filled and sliced into broad, flat noodles.
This classic passover dish, with the addition of slow-cooked green garlic, is a knockout.
A simple, scrumptious stew for a Chinese New Year feast or a cold winter’s night.
This crispy and custardy stuffing is as simple as can be.
This combination of flavors is familiar in stuffing, but takes on new life when tossed with pasta.
Jenn Louis of Lincoln shares her spicy, smoky chicken dish.
Chefs and consumers are reviving the market for healthy, free-range pork with sufficient marbling.
Why bring home the bacon when you can make it yourself?
Abigail Chipley got plenty of practice making burgers when she purchased a half cow from Carman Ranch in Eastern Oregon. Here is Abigail’s favorite preparation for grass-fed ground beef.
Freshly roasted poblano peppers bring heat to this traditional New Mexican dish.
Chef Cathy Whims, owner of Nostrana, shares this recipe for marinated chicken that you flatten and grill.
These grilled lamb skewers are perfect as decadent appetizers, or a winning main course.
From David Machado, Chef/Owner, Lauro Kitchen
By Jason Barwikowski, Chef, Clyde Common
From The Thanksgiving Table by Diane Morgan
Recipe by Dale Rasmussen, Chef, The Resort at the Mountain
with Pommes Frites and aoli.
Red wine vinegar, garlic, anchovy, sage and rosemary season this rabbit recipe from Chef Cathy Whims, Nostrana
From Vitaly Paley, Chef/Owner, Paley’s Place
From Nancy Forrest, Chef Instructor, In Good Taste Cooking School
From: Executive Chef, Kenny Giambalvo, Bluehour
Recipe from Ambrosia Restaurant & Bar, Eugene, Oregon
From Jon Beaker, ACME Food + Drink