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....

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,...

Gate to Plate

At first glance, the landscape evokes an Edward Hopper painting. A saturated sky so blue and bright, low mountains in the distance, a lonesome barn, and gently rolling grasses dotted with cows. But this is a modern-day snapshot from Grass Valley (population less than 200), a blink-of-an-eye ranching town that makes up part of Oregon’s heartland....

Thai-Style Crab, Mushroom, and Pumpkin Curry

One of my most memorable culinary experiences happened a couple of years back on a trip to Thailand. I booked a cooking class at the Mandarin Oriental in Bangkok and arrived to find that I was the only person in attendance. So I ended up having a four-hour private lesson and personal lunch with the chef. That day, we made curry from scratch, grinding up the paste ourselves from whole spices and making coconut milk from fresh coconuts. This recipe doesn’t claim to be as authentic, but it borrows from the techniques I learned that day, using ingredients more readily available in our supermarkets. Adding fresh Thai herbs to commercial curry paste and canned coconut milk really lifts this dish...

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. Standing over a huge vat of organic heirloom corn submerged in water at the Three Sisters Nixtamal facility in Southeast Portland, he's making corn tortillas the old-fashioned way — the really old-fashioned way....

Braised Lamb Shanks with Pomegranate and Fennel

Serves 6 | cooking time 2 hours, 30 minutes active time Sumptuous slow-braised lamb shanks are infused with fennel in two forms, seed and bulb, and cooked in stock and port. To finish, scarlet pomegranate juice is reduced to make a bright sauce, giving the lamb life and vibrancy. Serve this over a creamy polenta. 6 lamb shanks, 1 pound each salt and ground pepper 2 tablespoons oil 2 large onions, cut into wedges, or 2 pounds pearl onions (in the freezer section of your grocery store) 6 whole garlic cloves, peeled 2 large fennel bulbs 5 rosemary sprigs or 3 bay leaves One 750-milliliter bottle ruby port 3 cups chicken or beef stock 1 teaspoon whole fennel seeds 1 teaspoon whole peppercorns 1 teaspoon salt —— 2 cups pomegranate juice 1/2 cup pomegranate seeds   Preheat oven...

Zucchini Noodles with Blistered Tomatoes

Serves 2 to 4 | Start to finish: about 45 minutes Spiral vegetable slicers are a convenient way to create fun pasta-like noodle dishes. Creating oodles of healthy noodles is so simple with a spiral slicer — with a twist of the handle, you can turn raw vegetables into a variety of long noodle or ribbon shapes. This recipe uses a spaghetti-size cutter attachment to create the long pasta-like noodles. If you don’t have a spiral slicer, you can use a julienne vegetable peeler. “Spiralized” zucchini cooks very quickly, which also makes it a perfect weeknight meal option. And, if you have an abundance of zucchini growing in your garden, it’s a great way to stay on top of your harvest. INGREDIENTS: 1 medium...

Grilled Lamb Chops with Lavender Chimichurri

This herby, garlicky sauce from Argentina is most traditionally served with a grilled steak, but I always think its vinegary tang is a wonderful complement to the sweetness of lamb....