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!

Four easy and delicious ways to cook with parsley.

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.

This classic French paste-like reduction of mushrooms, butter and shallots adds depth of flavor to, well, anything it touches.

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.

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!

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.

Refreshing and playful! This makes an impressive cold summer soup to serve friends.

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.

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.

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.

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.

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.

A fruity port from Mt. Tabor Fine Wines pairs perfectly with this decadent, flourless chocolate cake.

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

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 complex fall salad that can act as a full meal.

An easy way to sneak fresh fruit into an entree, or give soups and salads an unexpected kick.

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

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.

This Argentinean garlic parsley sauce adds zip to any dish.

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

A refreshing sorbet made with rhubarb simple syrup.

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.

Inspired by Julia Child, this simple salad has enough bright flavors to snap you awake.

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.

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.

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.

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.

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

From Ellen Jackson.

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.

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.

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

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

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.

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

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.

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.

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.

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 Starve a Cold, Feed a Fever by Angela Sanders

From Chef Ben Gonzales, Nuestra Cocina

From Heidi Yorkshire’s Recipe File

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.

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.

Recipes for old-fashioned and small batch jams from Preserve

Sweet grapes, sharp cheddar, and toasted hazelnuts paired with spicy greens.

Recipes from Viridian Farms

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

A fast, easy take on dilled green beans.

From Lydia Bugatti, Chef, Bugatti’s Ristorante

From Chef Bill Sutherland

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.

An excellent accompaniment to warm apple pie.

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, 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

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.

This berry compote can be made with any seasonal fruit.

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

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