Grilled Butterflied Whole Chicken With Grilled Figs
The two secrets to cooking tender chicken on the grill are indirect heat and patience. From Ox’s Greg Denton and Gabrielle Quinonez Denton.
Grilled Asparagus with Herbed Dungeness Crab
Serve this dish from Portland’s Ox Restaurant with crispy capers.
Ox Restaurant Chimichurri
The perfect condiment for grilled food. From the cookbook, “Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant.”
Cookbook Review: “Around The Fire”
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.
St. Jack Restaurant Paris- Brest of Hazelnut Praline and Brown Butter Creme Patisserie
This delicate dessert is sprinkled with a touch of powdered sugar. From chef Aaron Barnett.
OX Restaurant's Roasted Brussel Sprouts With Hazelnut Dukkah
Portland chefs Greg Denton and Gabrielle Quinonez Denton celebrate fall’s bounty.
OX Restaurant's Hazelnut-Brown Butter Torte With Honey-Chamomile Ice Cream and "Honeycomb" Candy
Serve with seasonal berries or fresh figs. From Ox’s Greg Denton and Gabrielle Quinonez Denton.
Fruit & The Cidermaker
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.
Fall Harvest: Oregon Hazelnuts
Oregon’s hazelnut industry, once seriously threatened by Eastern Filbert Blight, is now entering a golden age.
Garlic Crusted Filet Mignon With Stuffed Yukon Gold Potatoes & Red Wine Bordelaise
From the Stephanie Inn Dining Room in Cannon Beach. Chef Aaron Bedard’s fresh take on a classic cut.
Summer Berry Mille-Feuille
A delicate layering of filo dough, lemon curd and fresh berries from chef John Newman of Newman’s 988 in Cannon Beach.
Finding Home
A young couple buys 50 acres near Molalla, Oregon and sets down roots as organic farmers. Now Diggin’ Roots Farms operates a bountiful CSA.
Squid Ink Spaghetti and Lobster
Pair this pasta appetizer with a Pinot Blanc from the Willamette Valley. From the Veritable Quandary in Portland.
Chipotle & Maple Glazed Quails
From the Veritable Quandary in Portland. Pair with a Willamette Valley Pinot Noir.
Veritable Quandary
Portland’s storied restaurant, the Veritable Quandary, has been a local favorite for more than 40 years.
Oregon Olive Mill: From Tree to Table
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.
Oeufs Brouillés à la Truffe
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.
Buckwheat Crepes Stuffed with Turnips and Truffles
Chef Vitaly Paley of Paley’s Place and Imperial in Portland offers this truffle-centric recipe.
