Steamed Mussels with Burdock Root, Shallots, and Sun-dried Tomatoes

Mussels and burdock root are a natural pairing, delivering a savory, briny flavor to this delicious dish from Roots: The Definitive Compendium by Portland cookbook author Diane Morgan.

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Pan-Roasted Pork Tenderloin with Salsify, Carrots, Chickpeas, and Cranberries

This recipe from Diane Morgan’s cookbook, Roots: The Definitive Compendium, is one of her favorites for cooks new to preparing root vegetables.

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Jicama and Watermelon Salad with Thai Basil and Pink Peppercorn Vinaigrette

Perfect for a summer picnic, this pretty pink salad from Roots: The Definitive Compendium by Portland cookbook author Diane Morgan has floral overtones from the crushed pink peppercorns.

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Jerusalem Artichoke and Artichoke Heart Linguine

From the award-winning 2012 cookbook, Roots: The Definitive Compendium by Diane Morgan.

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Diane Morgan, the author of Roots: The Definitive Compendium, shopping at the Portland Farmers Market.

Roots

Our exclusive interview with cookbook author Diane Morgan, winner of the 2013 James Beard award for her enlightening book, ROOTS: The Complete Compendium with 225 recipes.

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Juniper Grove Farm

Oregon’s first artisanal goat cheese maker, Pierre Kolisch has a national reputation for the rounds, pyramids and log shaped buche cheeses crafted on his Juniper Grove Farm in Central Oregon.

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Dungeness Crab Cakes

Use fresh crab meat from the Oregon Coast to make these Dungeness Crab Cakes from chef Mark Newman of Newman’s at 988 in Cannon Beach.

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To ensure future harvests, only mature male crabs measuring 6¼” across the shell are harvested; juvenile males and all females are returned to the sea.

Bountiful Waters

We visit Newport, the “Dungeness Crab Capital of the World,” where the working conditions for the most valuable catch on the West Coast are cold and rainy, and demand a sense of adventure.

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S'Mores Tart

Sunny Jin, Executive Chef at JORY Restaurant at The Allison Inn & Spa in Newberg, Oregon, reinvents a classic camp fire dessert, complete with white chocolate sauce.

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Jory Pan Seared Diver Scallops With Corn-Lovage Fritters, Bacon Chips, & Hass Avocado Coulis

Scallops fan? Don’t miss this delicious recipe from Sunny Jin, Executive Chef at JORY Restaurant at The Allison Inn & Spa in Newberg, Oregon. 

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Going Native

Sunny Jin, the executive chef at JORY in Newberg, calls upon his worldly culinary training from The French Laundry in Napa and Tetsuya’s in Sydney to create one of Oregon’s finest restaurants.

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