Corn Reborn

“What’s done in here is how it’s been done for thousands of years,” says Pedro Ferbel-Azcárate, co-owner of the Portland-based artisan tortilla and masa company, Three Sisters Nixtamal....

Proven Pearings

I speak from experience when I say that a pastry chef’s palette of seasonal ingredients is crowded with caramel and chocolate browns when winter rolls around. But if you look closely, there are plenty of local options for satisfying your sweet tooth. From the sweet, creamy yellow flesh of a Seckel pear, to the papery mahogany skin of the hazelnut, to the deep, dark brown of extra-dark, bittersweet chocolate, what winter’s offerings lack in bright color and flavor are made up for in richness and texture....

Three Sisters Favorite Guajillo Beans Filling for Tacos

This basic recipe is a great marinade for whatever filling you want in your taco, whether chicken, meat or tofu, or as well as a magical way to transform an ordinary pot of beans into the most delicious frijoles ever....

Seeding is Believing

I am restless behind my windows, and the garden beckons. But January always offers up slate-gray mornings and frosty nights, and though the winter solstice is behind us, I feel boxed in by these short days. As I gaze out at my streetlight-lit garden in the endless eventide, I decide that the only antidote is an armchair getaway. In a time like this, gardening catalogically has to suffice....

Say Cheese!

In the heart of Bandon, Oregon, near where the Coquille River meets the ocean, Face Rock Creamery buzzes with locals and tourists enjoying free cheese samples, ordering sandwiches and ice cream cones, and studying historic black-and-white photos of boats hauling milk. A glass wall runs almost the length of the store, giving visitors a view of the cheese as it’s made—and giving the Face Rock cheese makers a view of the visitors....

Check, Please

Tipping is a distinctly American practice, and one that feels so ingrained in everyday life that it’s hard to imagine dining out without it. But that’s exactly what Oregon’s restaurant industry is contemplating right now. A confluence of legislative changes mean tipping is on the chopping block, and the way we pay for food outside the house may be about to change dramatically....

Tradition with a Twist

Walk through the doors of Elixir distillery in Eugene, Oregon, and prepare for a surprise. Outside, it’s a modest industrial park; inside, it's an Italian apothecary, fragrant with bitter herbs and warm spices and presided over by Andrea Loreto, the unlikely Florentine liqueur-maker of the Willamette Valley....

Korean Short Rib Bibimbap with Rachel Yang

“If you are going to break the rules, you better know the rules,” says Rachel Yang, chef owner of Revelry. I sat down with Rachel to discuss a dish close to her heart — Korean bibimbap — to better understand how she integrates creativity and tradition....