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. Rachel and her husband, Seif Chirchi, have risen in Portland’s culinary scene by, among many things, honoring authentic cuisine through reinvention. I sat down with Rachel to discuss a dish close to her heart — Korean bibimbap — to better understand how she integrates creativity and tradition....

Chocolate Espresso Banana Bread with Cricket Flours

Would you eat a cricket? Or maybe the better question is: Why wouldn't you eat a cricket? Roughly 80% of the world already eats insects, from grasshoppers to centipedes. Scientific studies show that crickets are highly nutritious, able to compete with mainstream meats in supplying protein and amino acids. And their production carries a tiny fraction of the environmental costs of raising traditional livestock: fewer greenhouse gasses, less water use, and virtually no deforestation....

Grapefruit & Fennel Salad

A simple, refreshing salad with bright zesty flavors. Juicy grapefruit and crunchy shaved fennel are arranged overtop a bed of vibrant butter lettuce....

French Toast Muffins

Serve these pretty French toast muffins as a starter, as part of the main course, or as a sweet ending to your special gathering. They are easy to make and can be made with most any fresh berry. Assemble before your guests arrive, and place them in the oven to bake right as the guests walk in the door....

Emerald Forest Cake

At this time of year, a trip to the farmers market yields slim pickings for the seasonal cake baker, and for a time, this seasonal cake-recipe writer was similarly lacking in inspiration, until I turned my attention to all the wonderful local products in our store cupboards and freezers. As thoughts of hand-crafted chocolate and succulent frozen cherries came to mind, I started mulling a Pacific Northwest version of a traditional Black Forest Cake. After some local and seasonal substitutions, the result was a take on the cake that might be better than the original....

Carlo Lamagna’s Marinated Oregon Seafood

Clyde Common is a beacon in Portland’s culinary scene. Opened in May 2007, the spacious restaurant/bar is a great place for face-to-face conversation with friendly strangers, spot-on service, cocktails that seem to disappear without a trace, and cuisine that makes your palate sing....

Roasted Chicken with Cranberry Rhubarb Compote and Mint

Serves 2 Ingredients 2 whole chicken legs, preferably pasture-raised 2 tablespoons unsalted butter 1 teaspoon salt freshly cracked black pepper 1 cup chopped rhubarb 2 tablespoons orange juice 1 tablespoon orange zest 1/2 cup cane sugar 1/2 cup water 1 cup fresh cranberries fresh mint for serving Steps Preheat the oven to 450°F. Remove the chicken legs from the refrigerator and pat the skin dry. Place the chicken on a cooling rack set over a rimmed baking dish. Melt the butter, then brush it evenly over the chicken legs. Sprinkle evenly with salt and black pepper. Roast the chicken legs for 40 to 45 minutes until the juices run clear when pierced with a knife, and the skin is crispy and golden brown. Meanwhile, prepare the rhubarb compote. Combine the rhubarb, orange juice, orange zest,...

Rhubarb Morning Buns

Makes 10–12 For the buns: 1/2 cup warm water 1 tablespoon active dry yeast 1/2 cup plus 1 teaspoon cane sugar, divided 8 ounces unsalted butter, softened 1/2 cup sour cream 1 egg, preferably pasture-raised 3 1/2 cups all-purpose flour 1 cup whole wheat flour 1/2 teaspoon salt For the filling: 2 cups finely diced rhubarb 1/4 cup plus 2 tablespoons cane sugar, divided 1/4 cup water 2 teaspoons cornstarch 4 ounces unsalted butter, softened 1/4 cup brown sugar seeds from 1 vanilla bean pinch of salt For the topping: 1 egg, preferably pasture-raised 3 tablespoons water 1 cup chopped rhubarb 1/2 cup water 1/2 cup cane sugar Steps For the buns: Stir together the warm water, yeast, and 1 teaspoon of cane sugar. Let sit in a warm spot until bubbly, about 5 minutes. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine...

Rhubarb, Grapefruit, and Tarragon Margarita

Serves 2 Ingredients 1 cup chopped rhubarb 1/2 cup cane sugar 1/2 cup water juice from one Ruby Red grapefruit, about 1/4 cup 2 ounces tequila ice fresh tarragon Steps In a small pot, combine rhubarb, sugar, and water. Simmer over medium heat until the rhubarb is soft and the syrup has reduced slightly. Strain the syrup through a fine-mesh sieve, reserving the pulp for another use. You should have about 1/2 cup of rhubarb syrup. Mix the rhubarb syrup and the grapefruit juice together. Divide the tequila and the syrup mixture evenly between two glasses. Top with ice and fresh tarragon....