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.

The lemony vinaigrette is the final touch in making this savory salad a perfect treat for your taste buds.

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 ultimate winter comfort food, this new take on chicken noodle soup is chock full of vitamins and packed with the fresh flavor of parsley.

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.

This cold noodle dish is both light and richly satisfying.

This barely sweet, deep purple concentrate is the flavor essence of the rare blackcap, or black raspberry.

This is a simple, gorgeous aperitif: blackcap raspberries gently reduced into a coulis and added to a classic dry brut.

This tart is incredibly decadent and for that very reason, breathtakingly delicious.

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

Italians make nettle pesto, or pesto d’urtica, in springtime.

This green chutney sauce adds bright flavor to any dish or meal. You can make the sauce in bulk and freeze for weeks to come.

These small fried morsels, with a light-as-air breading, are as beautiful as they are delicious!

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

The unfurled frond of certain fern species can be harvested from the wet woods (or found at the farmers’ market) in early spring. Extend their short season with this brightly flavored pickle.

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 quick and easy jam combines two of spring’s sweetest treats: strawberries and honey.

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.

A rich crab cake made from Dungeness and cream that tastes profoundly of a trip to the Pacific coast in the winter, especially served atop a soft white roll with tartar sauce!

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.

This non-traditional version of the New Year’s Day classic puts the hot sauce into the peas themselves.

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.

A hidden layer of cream cheese offers a tangy, creamy addition to this pie’s berry filling.

Any kind of sweet plum—from Italian prune to Greengage—makes wonderful, vividly colored ice cream.

This pie is as simple and delicious as can be.

Making ketchup from scratch is surprisingly simple and the results are superb.

Heavenly on sandwiches.

These translucent pickles squish and squeak pleasingly when they meet teeth.

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

This Argentinean garlic parsley sauce adds zip to any dish.

This dish is wonderful served hot, but is also incredible eaten cold the following day.

This recipe for Farrotto–a risotto made with farro, an ancient strain of wheat–sings of springtime with fresh green peas, asparagus, mint, parsley, and fresh goat cheese. It a great and hearty dish for a potluck or family gathering.

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

This classic passover dish, with the addition of slow-cooked green garlic, is a knockout.

A refreshing sorbet made with rhubarb simple syrup.

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.

Combine the buttery flavor of fresh roasted halibut with the sweet, tart crunch of rhubarb.

Try using this vividly pink and brightly flavored syrup over ice cream or pound cake, in all sorts of mixed drinks, or to make your own sorbet.

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

A simple, scrumptious stew for a Chinese New Year feast or a cold winter’s night.

This bisque-style soup is enriched with cream and finished with a scatter of chives for a fresh, lively accent.

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.

Intensely rich and full, there are few foods more soul-satisfying on a rainy winter day.

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.

Leftover hunks of chocolate make a fantastically easy and luscious homemade chocolate fondue.

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.

This perfect stand-while-you-eat potluck fare combines perfumed pesto with thickly sliced tomatoes in an unconventional and heavenly sandwich.

So simple you don’t even have to cook it, this Spanish soup of raw, blended vegetables is full of summer flavor.

In the food processor, frozen cherries make a wonderful sorbet.

Hot summer days are ahead. Treat yourself to a glass of pure, minty refreshment, and enjoy it while it lasts.

This breakfast version of clafouti–an egg-rich pancake–is bright, thanks to lemon zest and fresh berries. It’s just right for Sunday mornings with a strong coffee at its side.

From Ellen Jackson.

This bean salad from Matthew Busetto of Firehouse is lovely scooped on grilled bread, tossed with homemade croutons, or heaped under fried fish.

Peaches are measures in lugs. One lug, about 22 pounds of fruit, will make about 18 pints or 9 quarts of peaches.

The Japanese adore black cod and have perfected its simple preparation. The butteriness of the fish will knock your socks off!

Try this recipe once you tire of fresh radishes; it’s simple yet savory.

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

A beautiful, show-stopping dish you can throw together for dinner in moments, with a little advance effort.

This recipe for a versatile and tasty fava bean puree lends a bit of spring to any dish.

Adapted from Well-Preserved by Eugenia Bone.

This fully illustrated recipe will inspire you to whip those eggs into a dinner-worthy souffle.

Higgins Chef and Owner Greg Higgins shares his recipe for filling, flavorful soup.

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.

Dr. Hou, wheat scientist, shares the recipe he makes for his own family.

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

Recipes by master mixer Ryan Csanky, owner of Artisan Spirits

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.

Raspberries are ripe! Overwhelmed with your short-lived backyard abundance? Pix Patisserie offers this delicious solution…

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.

This new take on summer tart uses almond meal, ripe apricots, and a healthy dollop of crème fresh.

This ice cream is Philadelphia-style, which means that instead of a custard base, it’s made simply with blueberries and cream.

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.

This is a popular northeastern Mexican street food—sloppy, rich, spicy, and deeply satisfying.

Chef Cathy Whims, owner of Nostrana, shares this recipe for marinated chicken that you flatten and grill.

A warm, juicy peach with icy raspberry granita is a great way to celebrate summer.

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

Fresh tarragon and gruyere cheese make this spring gratin a cut above.

Don’t be intimidated by this French classic…You’ll be serving up Eggs Benedict in no time.

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

Recipe by Jonathan Merritt, Chef, Toast restaurant

Make your own mozzarella! Read the Edible DIY story, Making Cheese: Kitchen Magic with Curds and Whey by Tami Parr.

This tasty take on traditional miso is packed with spring vegetables.

These grilled lamb skewers are perfect as decadent appetizers, or a winning main course.

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.

This spring salad of little gem lettuce, radishes, boiled eggs, and homemade croutons is a meal in itself.

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

Adapted from Charlie Branford of Local Ocean Seafoods, Newport

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.

A deliciously fruity and refreshing summer beverage best enjoyed from large wine glasses, filled with ice and garnished with fruit.

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

with Pommes Frites and aoli.

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

Recipes for old-fashioned and small batch jams from Preserve

From Chef Joseph Carey, In Good Taste Cooking School

Peach pie will always be the essence of a summer fête, gift-wrapped in flaky pastry.

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

Recipes from Viridian Farms

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

The exotic flavor of cardamom binds the fruity strawberries and tangy rhubarb in this jam recipe.

These mostly fruit muffins come together in a flash if you do some of the steps in advance.

Make your own homemade pectin for fruit jams.

Fava beans and lemon oil brighten traditional grilled salmon.

From Eric Bechard, Chef, Alberta Street Oyster Bar & Grill

From Vitaly Paley, Chef/Owner, Paley’s Place

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 Chef Bill Sutherland

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

From Eamon Molloy, Hillsdale Farmers’ Market

From Nancy Forrest, Chef Instructor, In Good Taste Cooking School

Use Northwest grown apples and pears in this simple cranberry sauce, courtesy of Flax Pond Farms in Massachusetts.

Leather Storrs shares his father’s recipe for scallop and mushroom gratin.

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

Recipe from Evelyn Franz, Papa Haydn

Herbalist Judy Bluehorse Skelton’s recipe for Wojapi, a Lakota word that loosely translates as “all mixed up.”

Mio Gelato chef Bob Lightman shares his recipe for refreshing, fruity gelato.

Southpark pastry chef Laura Widener shares her recipes for Southpark’s healthy, house-made, all-natural dog treats.

This berry compote can be made with any seasonal fruit.

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

By Lucy Brennan, Owner, Mint/820

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

These crab cakes were served by Simpatica’s trio of chefs at Portland’s own Community Earth Dinner on Earth Day, 2006.

Chef Cathy Whims of Nostrana shares the recipe for her spring stew of peas, artichokes, fava beans, onions and potatoes

from Maya H. Klein, Instructor, In Good Taste Cooking School and food consultant

from Kjeld and Melissa Petersen of Wild Plum Catering

Pete Petersen shares his grandmother’s cobbler recipe.

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