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.

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.

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.

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Spring is here.

Clilck here to flip through the Winter issue as you sip your Dungeness Crab Chowder.

Cozy up to the fire with the fall issue of of Edible Portland. Click here to read more

Everyone looks forward to an August afternoon when we can fill our bowls with the juicy, sweet and golden bites of cherry tomatoes. Click here to read more.

To complement the new light-filled days, we bring you the spring issue of Edible Portland. Click here to read more

The winter issue has all the rich and robust content of a traditional holiday feast. Click here to read on…

The story of Portland Food Works: How one group of city kids helped transform a community garden project into a thriving business

Many of you are already familiar with Zoë Bradbury’s Diary of a Young Farmer. She’s been blogging on EdiblePortland.com since March 2008. For those who have yet to read her compelling entries, you’re in for a treat.

Stand up for healthy food! Learn how.

Three outstanding Walla Walla companies you shouldn’t miss.

Kristin Berger writes of her grandmother’s preserves.

Edible Seasonals: Ellen Jackson’s chosen vegetable this fall is celeriac—endearing and delicious, but not one to run with the popular crowd of rich purple eggplants, deep red tomatoes, and emerald green peppers.

Edible DIY: Lucy Norris takes us through the basics of pickling for canned and refrigerated pickles.

Portland celebrity Storm Large has a passion for music, theater… and food.

Kevin Chambers of Resonance Vineyard near Carlton, Oregon makes wine his life’s work.

A new kind of middleman is helping small farmers get their produce into larger stores—without sacrificing quality or income

Peter de Garmo and Don Oman opened Pastaworks Twenty-five years ago. Today their role in Portland’s food revolution is clear.

Wendell Berry explains what “eat responsibly” means to him.

Fall, at last! Laleña Dolby shares what foods she most excited to get her hands on.

Edible Fall: Learn about the seven pear varieties that flourish in the Northwest. Then taste them for yourselves.

Notes from publisher Deborah Kane.

The story of the Oregon farmworker.

The way to a perfect picnic, and a farm stand with much more than just veggies!

“Like a sweetly fragrant peach that sends sticky juices dripping down wrists and chins, the faintly rouged cheeks and heady aroma of apricots tell me we’re in the thick of summer.”

Piper Davis of Grand Central Bakery instructs us on making the perfect galette.

Tips for delicious homemade ice cream. Most importantly, share with friends!

What we love about summer.

When the team is not busy taming flames and answering other types of emergencies, they spend their time at the station house, ready to jump into action as soon as they get their next call. One of their favorite things to do while hanging out at the station house is cook.

One Woman’s Quest to Cook a Quarter Cow

“There is a communion of more than our bodies when bread is broken and wine is drunk.”

Three graduates are growing the seeds of sustainability through education

For now, at the height of summer, we have the chance to indulge in eating berries fresh every day.

Back of the House with Bon Appetit

By Deborah Kane

Immigrant and Refugee Farmers Dig In

Meet Frank Morton, Oregon plant breeder

A group of dedicated volunteers comes together to organize and manage this unique community enterprise

Sustainable shrimp, a Sellwood food cart straight out of Sicily, and more.

“Lamb is perhaps the only widely farmed animal whose consumption retains a seasonal element.”

Donald Kotler of Toast takes us through Hollandaise Sauce, step by step.

Back of the House with Marco Shaw of Fife and Shari Sirkin of Dancing Roots Farm