Between the roasted garlic and the touch of horseradish, this golden mash is layered with sweetness and savoriness. It holds its own, even when paired with Sisters’ rich holiday meals of BBQ ribs or roasted turkey.

A Sisters’ staple that has become a customer and staff favorite, this stew has a mild, sweet curry flavor that works well with all types of seasonal vegetables.

Nothing says “holiday season” quite like a boozy pie. Now you can bake Random Order’s delicious, decadent coffee liqueur pie at home. Or pick one up this season at their Portland-based bakery and cafe!

This cookie strikes the perfect balance between crispy and chewy.

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.

Irresistible and refreshing, this cider sorbet will taste as good as the cider you use.

Carrots’ feathery green tops don’t need to head for the compost bin. Serve this as a dip with crudités, add a dollop on top of bruschetta that has been smeared with fresh goat cheese, or simply toss it with pasta.

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.

The contrast of char on the marigold-colored carrots is as dramatic and delicious as the combination of flavors: sweet (carrots), peppery (arugula), nutty (crispy garlic slices) and tangy (goat cheese).

Take a trip to the coast for fresh albacore tuna, then preserve your bounty in all of its deliciousness!

Crispy, salty, and satisfying, kale chips make a quick and healthy snack or appetizer!

One of the last fruits on the tree, bright orange persimmons will brighten your plate in late fall and early winter.

This tamale filling reveals Spanish influence. Its mix of sweet and sour flavors seems startling, but is actually very friendly and delectable.

Roasted garlic adds flavor depth to this tamale filling that also features the creaminess and clean flavor of ricotta. This is a wonderful filling for spring, with green garlic.

A vegetarian tamale filling that is simple, surprising, and deeply green in flavor and color.

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.

Want the best tasting tamales or tortillas imaginable? Make your own masa from dried corn!

A step-by-step guide to making banana leaf tamales filled with winter staples. These lovely parcels are beautiful and delicious!

This savory, spicy mushroom filling is a great vegan substitute for traditional meat tamale fillings.

Butternut squash adds warm flavor and creamy texture to traditional tamale batter.

Four easy and delicious ways to cook with parsley.

Serving these round turnips whole turns any dinner plate into a beautiful still life—until you bite in! Nuttiness from the butter and zip from the parsley make the pure vegetable flavor even stronger.

The beer in this soup gives it a surprise kick and mellows the sweetness of the carrot and parsnip. Thick and textured, and practically a stew, it’s a hugely filling, nutritionally sound soup that’s also a snap to put together.

These flavorful beans make an an excellent accompaniment to tamales, tacos, and rice.

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.

This classic French paste-like reduction of mushrooms, butter and shallots adds depth of flavor to, well, anything it touches.

These caramelized pears are perfect for serving with grilled meats or on a cheese plate.

Fresh, crispy and zesty, this light salad is a great compliment to heavier winter fare.

An intensely flavored treat to go with your mid-morning cup of coffee, this shortbread packs a delicious punch with the combined flavors of vanilla, nuts and freshly-ground coffee beans.

Readers shared their recipes for veggie-bean burgers, including one in which beans are cooked on the grill in cast iron beside smoking wood chips.

This cookie is a hybrid of several of Ellen Jackson’s favorite recipes—one for Squashed Fly Cookies, one for Fig Sandwich Cookies and one for fresh fig spread—all rolled into one delicious package.

These fig preserves have a jam-like consistency and a lasting, complex sweetness. Their flavor complements sharp aged cheeses for a knockout grilled cheese sandwich.

Wrapping and cooking fish in fresh fig leaves imparts a delicious delicate flavor and helps the fish maintain its tenderness.

Versatile and addictive, this herb butter adds wonderful flavor to everything from wild salmon to beer cornbread to mashed potatoes.

The flavor of the beer is quiet but pleasing in this moist quick bread. Eat squares hot out of the oven with fresh herb butter.

Four easy, quick and scrumptious ways to cook figs.

A classic tangy tomatillo salsa for fish, pork, and anything juicy you can stick in a tortilla!

Tahini is pure sesame paste, and its flavor reigns supreme. Try this dressing on all kinds of vegetables, from roasted beets to sliced cucumbers to raw or blanched greens.

A beautiful sorbet to highlight an often overlooked fruit that is very popular in Russia.

Tomatillo chutney with Indian flavors is a go-to condiment for everything from dahl, to a grilled rib eye, to a simple bowl of rice with a healthy dollop of Greek yogurt.

Locally roasted nuts are the star in this gluten-free cookie made from pantry staples.

Quick, easy, scrumptious, and summery!

Refreshing and playful! This makes an impressive cold summer soup to serve friends.

These patties are endlessly adaptable, the cost for each is minimal, unlike prefabricated commercial veggie burgers, and they freeze like a dream.

Savory and satisfying, this wild rice salad soaks up the richness of tomatoes and olive oil beautifully. If you haven’t explored wild rice yet, don’t wait another moment.

Oven-roasted tomatoes are great to have on hand to chop up for a quick pasta sauce or to layer in a sandwich.

A tasty, tangy side dish for almost any barbecue menu that takes mere minutes to prepare.

Both the pasta dough and filling include greens. You can stick with spinach and chard or venture into the wild for nettles.

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.

Crunchy, sweet, creamy. This salad satisfies on many levels. If you haven’t cooked broccoli raab before, don’t hesitate for one more second.

This recipe is for pappardelle, flat ribbons of pasta that are often served with hearty sauces. The amount of egg yolk adds wonderful suppleness to the texture and richness to the flavor.

A collection of spring’s wild greens packs a flavorful—and healthful—wallop! The lemony flavor of sorrel in this recipe will enhance any fish dish. You could also toss these steamed greens with pasta as a warm alternative to pesto. Here a little pancetta makes a delicious addition.

This popular German biergarten accompaniment was probably devised as a way to use up scraps of cheese. Admittedly not for the faint of heart, this rich spread is sublime with pretzels.

From the Mennonite cookbook, Simply in Season.

Make your own mustard with caramelized onions, fresh thyme, and Mt. Hood’s Ice Ax IPA.

A fruity port from Mt. Tabor Fine Wines pairs perfectly with this decadent, flourless chocolate cake.

Everything clicks in this salad, as long as you select apples and greens with exceptional flavor and crispness.

Watch baker Jen Rybarczyk demonstrate how to make these pretzels in a video here.

Serve this spicy, delicious compote on cake with whipped cream, or over ice cream, yogurt, or your morning oatmeal.

This shocking pink version of cranberry relish comes from NPR special correspondent Susan Stamberg’s mother-in-law.

This versatile dressing from Vincent Family Cranberries also makes a delicious marinade.

This simple recipe from the Vincent Family doubles the flavor by boiling the berries in cranberry juice rather than water.

For Dia de Los Muertos, families make sugar skulls and tenderly letter the name of deceased relatives on the forehead in commemoration.

This tart contrasts the crunchy texture of an all-nut crust with the juiciness of cranberries.

A beautiful addition to homemade cocktails such as The Oregon Anjou. Add to sparkling water when the urge strikes for a dry, complex soda.

A complex fall salad that can act as a full meal.

Green Anjou pears are put on the pedestal they deserve in this flavorful cocktail with handcrafted Pinot Gris syrup.

A classic preparation of wild mushrooms, full of rich flavor.

This mulled cider is brightly flavored with ginger and lemon grass.

An easy way to sneak fresh fruit into an entree, or give soups and salads an unexpected kick.

Enjoy this meal outside on a warm summer evening. Kids can help put together their own personal packets.

This panna cotta is made with Nancy’s Yogurt in honor of the 50th anniversary of Springfield Creamery, the maker of Nancy’s.

Adapted from a recipe in Piper Davis and Ellen Jackson’s The Grand Central Baking Book, these crepes are a delightful way to begin your day.

A simple recipe that offers the thrill of witnessing the miracle of fermentation, tart, fresh and delicious yogurt, and great cost savings.

Inspired by Julia Child, this simple salad has enough bright flavors to snap you awake.

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.

These pumpkin-pie-spiced pancakes are incredibly moist—not cakey, but rich and eggy.

Jenn Louis of Lincoln shares her spicy, smoky chicken dish.

Indian heat and brightly flavored spices make cauliflower feel like a familiar action film—comforting yet full of explosions.

Ellen Jackson’s adaptation of a recipe in James Beard’s bible, Beard on Bread.

You can use any combination of root vegetables for this dish.

Chefs and consumers are reviving the market for healthy, free-range pork with sufficient marbling.

Apples with quince are a taste of heaven.

The perfect treat for the winter weekend bunches, this pear brandy-infused oat brulee comes from chef Matthew Cox of Bob’s Red Mill, 2009 World Porridge Making Champion.

Aromatic whole cumin seeds impart texture and spice to this dish, while a touch of coconut oil lends a sweet, tropical flavor.

This everyday snacking cake is a delicious finish to a feast, or a scrumptious snack on a fall afternoon.

Adapted from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Elix Katz

The rich flavor and high oil content of the hazelnut make it perfect for creating delicious hazelnut butter.

A dish specifically for Oregon white truffle oil, this pasta is served at the Joel Palmer House, a restaurant founded by Oregon’s leading truffle oil maker, Jack Czarnecki.

Tons of flavorful veggies fill this beef (or vegetable!) broth borshcht.

This recipe, inspired by Anna Thomas, author of The Vegetarian Epicure, is meant to feature frozen blueberries during the out-of-season months.

These tarts are simple but sophisticated, packing an intensely rich, but not too sweet, blast of roasted hazelnuts.

Why bring home the bacon when you can make it yourself?

Sublimely tender and sweet, this recipe is for lazy nights when nothing sounds nicer than having a piping hot oven warm your kitchen.

An old stand-by cavorts with an undervalued colleague in this soup.

A crunchy pickle. Great alongside sandwiches or something meaty and rich like meatloaf.

A warming fall meal. The Japanese rice takes on the fragrance of the mushrooms.

Fresh albacore comes into season in Oregon in the summer. This dish makes a great, quick dinner.

Want to indulge in something too good for words in your own kitchen? Try these crispy fritters from the adorable Huckleberry Cookbook.

Our friends at Edible East End brought to light this simple, wonderful recipe from M.F.K. Fisher’s wartime classic, How to Cook a Wolf.

Basic instructions for making any type of galette – from tomato and basil to asparagus and goat cheese.

Make a double batch so that you have a stash in the freezer. There’s nothing better when you’re in the mood to bake a pie, tart, or galette.

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 Stephanie Pearl Kimmel of Marché Restaurant in Eugene shared this recipe as part of June’s National Dairy Month.

This two-colored soup uses both parts of the turnip plant.

Recipe by Jonathan Merritt, Chef, Toast restaurant

One of the simplest cheeses you can make at home is paneer, an Indian cheese that uses the acidity of lemon juice to curdle the milk.

From Elizabeth Montes, Sahagún Handmade Chocolates

This dish is like a “to go” version of soup — make it more dinner, and bring it for lunch the next day!

From Diane Santucci, Chef, Russell Street Bar-B-Que

From David Machado, Chef/Owner, Lauro Kitchen

From Amy Rogol, Pastry Chef, Screen Door

From Starve a Cold, Feed a Fever by Angela Sanders

From Chef Ben Gonzales, Nuestra Cocina

From Heidi Yorkshire’s Recipe File

From Heidi Yorkshire’s Recipe File

By Jason Barwikowski, Chef, Clyde Common

Farro is an ancient grain, highly nutritious and tasty. Recipe from the Food Front Co-op Deli

From The Thanksgiving Table by Diane Morgan

From The Thanksgiving Table by Diane Morgan

From The Thanksgiving Table by Diane Morgan

Recipe by Dale Rasmussen, Chef, The Resort at the Mountain

From Monique Siu and Kevin Gibson of Castagna

Monique Siu and Kevin Gibson of Castagna share their simple and very quick vegetable stock.

Serve this sweet, saké-infused sorbet in martini glasses, with crispy cookies for dipping.

Fresh tarragon brightens this creamy bake of mushrooms, potatoes, and shallots.

Ratatouille is a Provençal ragout of summer’s most abundant, brightly colored fruits.

This interesting and delicious recipe is adapted from Roger Vergé’s Vegetables in the French Style.

Sweet grapes, sharp cheddar, and toasted hazelnuts paired with spicy greens.

Red wine vinegar, garlic, anchovy, sage and rosemary season this rabbit recipe from Chef Cathy Whims, Nostrana

From Sheldon Marcuvitz and Carole Laity of Your Kitchen Garden in Canby, OR

Make your own homemade pectin for fruit jams.

Fava beans and lemon oil brighten traditional grilled salmon.

A fast, easy take on dilled green beans.

These ciabatta toasts are loaded with winter greens and topped with prosciutto, cheese, and an egg for good measure.

From Lydia Bugatti, Chef, Bugatti’s Ristorante

From Broc Willis, Chef, Southpark Seafood Grill & Wine Bar

An excellent accompaniment to warm apple pie.

Barb Foulke of Freddie Guys Hazelnuts shares her mom’s Thanksgiving recipe.

From: Executive Chef, Kenny Giambalvo, Bluehour

Boost the mushroom flavor in mushroom soup or gravy by substituting this recipe for traditional chicken or vegetable stock.

From Heather Staten, Chef Instructor, In Good Taste Cooking School

This versatile side dish can be served hot, warm, or cold — depending on what you serve it with.

From Gene Sato, Chef, Deschutes Brewery and Public House, Portland, Oregon

From Pear Bureau Northwest

Recipe from Ambrosia Restaurant & Bar, Eugene, Oregon

From, Will Leroux, Executive Chef, The Wayfarer Restaurant & Lounge, Cannon Beach, Oregon

Recipe from Chef Jeff James.

From Jeff Schon, Executive Chef, The Pine Tavern

From Lucy Vaserfirer, Chef, In Good Taste Cooking School

From Jon Beaker, ACME Food + Drink

Pair with berry compote for an easy, yet elegant, summer breakfast.

a perfect, light, accompaniment to a roasted wild salmon medallion or a grilled piece of pasture-raised beef and an earthy Oregon Pinot Noir.

Good-quality, unused vegetable parts, such as trimmed asparagus stalks, make a terrific base for soup stock.