By Molly Allen
Petar Marshall
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Read More1934 ZombieMakes 2 cocktails INGREDIENTS4 oz aged rum1/2 oz cinnamon syrup1/4 oz falernum1/4 oz grenadine2 dashes absinthe2 dashes angostura bitters Shake with ice and serve over crushed ice. Organic Skinny…
Read More“What’s so special about Washington wine and food? It’s the ingredients grown here,” says Julien Perry, author of the new compilation cookbook, “Washington Wine and Food,” releasing from Figure 1…
Read MoreOver my nearly 20 years working in and around bars and restaurants, I have had a lot of non-industry friends ask for my input and advice as to how they…
Read MoreGoulash might not be the sexiest-sounding dish that dates back to medieval Hungary, but it sure hits the comfort spot, especially when featuring wild spring mushrooms. “With the quarantine in…
Read MoreSparkle, pop, fizz or tingle? There really isn’t a word that can honestly describe the incredible sensation of carbonated bubbles on the tongue. It may seem like an overstatement, but…
Read MoreIn the latest installment of Cooking with Sip, editor Erin James was walked through a delicious grilling tutorial by Mary Cressler and Sean Martin of Portland-based Vindulge. The couple featured…
Read MoreCatch our cooking demo on easy, quick and DELICIOUS white wine-steamed clams? Here’s the recipe to make it that much simpler. White Wine-Steamed Clams Serves 2-4 2 pounds Hama Hama Co. Manila clams2…
Read MoreIf you didn’t already know, May is Oregon Wine Month. With many counties in the state reopening for business as soon as today — wineries and tasting rooms includes —…
Read MoreImagine you’re sitting at a bar top. A novel concept these days, we know, but remember that? Now picture one that would transport you back in time, with pre-Prohibition-era vibes…
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