The two secrets to cooking tender chicken on the grill are indirect heat and patience. From Ox’s Greg Denton and Gabrielle Quinonez Denton.
Serve this dish from Portland’s Ox Restaurant with crispy capers.
The perfect condiment for grilled food. From the cookbook, “Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant.”
We review “Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant,” written by chefs Greg Denton and Gabrielle Quiñónez Denton of Portland’s Ox Restaurant.
This delicate dessert is sprinkled with a touch of powdered sugar. From chef Aaron Barnett.
Portland chefs Greg Denton and Gabrielle Quinonez Denton celebrate fall’s bounty.
Serve with seasonal berries or fresh figs. From Ox’s Greg Denton and Gabrielle Quinonez Denton.
A national cider renaissance is underway and it’s firmly rooted in the Northwest. Oregon cidery Wandering Aengus is at the heart of this success story.
Oregon’s hazelnut industry, once seriously threatened by Eastern Filbert Blight, is now entering a golden age.
From the Stephanie Inn Dining Room in Cannon Beach. Chef Aaron Bedard’s fresh take on a classic cut.
A delicate layering of filo dough, lemon curd and fresh berries from chef John Newman of Newman’s 988 in Cannon Beach.
A young couple buys 50 acres near Molalla, Oregon and sets down roots as organic farmers. Now Diggin’ Roots Farms operates a bountiful CSA.
Pair this pasta appetizer with a Pinot Blanc from the Willamette Valley. From the Veritable Quandary in Portland.
From the Veritable Quandary in Portland. Pair with a Willamette Valley Pinot Noir.
Portland’s storied restaurant, the Veritable Quandary, has been a local favorite for more than 40 years.
What began as a grand experiment – the planting of 11,000 olive trees – is now forging the path to estate-grown and milled Oregon olive oil.
Portland Chef Vitaly Paley learned this recipe while working at a Michelin-starred restaurant in France. The egg’s sole purpose is to express the truffle flavor.
Chef Vitaly Paley of Paley’s Place and Imperial in Portland offers this truffle-centric recipe.