On Newstands Now

The May/June issue is on newsstands now, and it’s a breath of spring. Learn how to build your own vertical garden, meet the artisans behind Jem Nut Butters, see what Portland restaurateurs are doing to lower their carbon footprint, and discover what new strawberry varieties you might find at your local farmers market this summer. That and a whole lot more make this one delicious issue. And of course the recipes are a celebration of the season upon us. Sylvia Fountaine outlines a May-Day dinner party featuring seared scallops with spring peas, tarragon and truffle; a cucumber and watermelon radish salad; finishing with a spring version of tiramisu with strawberries and elderflower liqueur, yum! If you don't already have a copy, get a subscription, or...

Homegrown: Pronto Pups

The corndog — or, as originally known, the Pronto Pup — originated in Oregon.The story begins on a rainy Labor Day weekend in 1939, when weather turned the hot dog buns into sop at George and Versa Boyington's Rockaway Beach hot dog stand. They’d counted on Labor Day weekend crowds to replenish their till. Now they had wieners, but no buns. This was a problem that rose time and again on the coast. If you don’t already have a copy, get a subscription, or look for it on your local newsstand.  ...

Nutty Medicine Teaser

For most of us, nut butter conjures up memories of lackluster PB&J sandwiches wolfed down in an elementary school cafeteria, or hiking trip pit stops where calorie density is more important than culinary sophistication. Banish those thoughts from your mind. Jem Nut Butters are unbelievably delicious, and their uses go far beyond spreading on toast. If you don’t already have a copy, get a subscription, or look for it on your local newsstand....

Blueberry Mint Swirl Popsicles

[vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" text_align="left" css_animation=""][vc_column][vc_column_text]Summer isn't summer without popsicles, and I thought it would be fun to riff off the classic mojito combination of mint, lime, and brown sugar. Coconut milk is rather more kid-friendly than rum, and it marries beautifully with the somewhat Asian flavors. The sparkle of mint and lime adds a welcome tart undertone to the sweetness of blueberries, but feel free to substitute any other summer berries, chopped first into blueberry sized pieces.[/vc_column_text][/vc_column][/vc_row][vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" text_align="left" css_animation=""][vc_column][vc_empty_space][vc_column_text]To get the full recipe from the latest issue, get a subscription, or look for it on your local newsstand.[/vc_column_text][/vc_column][/vc_row][vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" text_align="left" css_animation=""][vc_column][vc_empty_space][/vc_column][/vc_row]...