Thanksgiving is hardly a one-size-fits-all holiday. From family to family, and table to table, we...
Crafted Gathers Creative Inspiration from Yakima Ingredients
Call it a renaissance, but there’s been a fairly recent uptick of new cuisine in Yakima,...
Chefs Dish on Their Top Thanksgiving Sides + Pairings
Your Thanksgiving host has asked you to bring a side dish to contribute to the big meal and you...
Aperitivo Art at Passatempo Taverna
Not every married 30-something likes to take trips with their mother, but I do. She’s an...
Pleasant Surprises at Tanner Creek Tavern
It’s hard not to mistake Portland restaurateur David Machado’s newest spot, Tanner Creek Tavern,...
Recipe: Lamb Shanks in Herbed Red Wine Sauce
Winter might be coming, but autumn is here. I can't say I'm a fan of the sun setting before I'm...
Plant-Based, Full-Flavored Fare at Tusk
One of my close friends is vegan. I’m not. In any other city, we may have had to bid one another...
Recipe: The Lakehouse’s Chicken Liver Pâté
French cuisine can seem daunting for the home cook, but it needn't be. The number of ingredients...
Tales of Herbs and Sweet Success at Copine
The separate undertakings of gardening and opening a restaurant can often parallel. Both physical...
Recipe: Rogue Ales Beer Pumpkin Pie
Fall is for pumpkins. And beer. And beer pumpkin pie. This is something the folks at Hoplight...
Progressive Dining at Tulalip Resort Casino
Want to stuff yourself silly in between plugging coins into the slots? Then you've come to the...
Feast Portland: Oregon on a Plate
This last weekend, the streets of Portland’s downtown filled to the brim with pop-up eateries,...