Over the Moon

GoodMoon moon cakes complete a 1,500 year journey from China to Portland...

Pumpkin Spelt Loaf with Pepita Streusel

Whole-grain loaves can often be sturdy and squatty, but this fall beauty is almost stately in stature, with a light crumb and subtle kiss of spice. While I love grinding down pepitas to use in the batter, you can certainly use almond or hazelnut meal if you prefer....

Sheet Pan Harissa Chicken and Sweet Potatoes

This dish takes just 10 minutes of hands-on time before going into the oven to bake. Mildly spicy and smoky, the quick harissa marinade is easy and simple — just stir it up in a bowl....

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....