Moroccan spices and a coffee rub lend deep flavor and a russet hue to beef brisket, while couscous helps sop up its sauce.
September 30, 2012 – October 6, 2012
This sweet, bacon filled baked French toast makes is easy to prep the day before for an easy-morning brunch the day after.
Crispy enoki mushroom and onion fritters with a spicy Thai curry mayo.
A tribute to bar builders Allsorts Inc. and their liquid namesake, a hodgepodge of beer, this agave-based cocktail from Beloved in Greenpoint, Brooklyn mixes mezcal, tequila, pear eau de vie, and Velvet Falernum for a lightly citric baked-fruit flavor. It's grassy, sweet, fruity, plus a little bit spicy and sour all at once.
A pecan and brown sugar stuffing makes grilled apples a sweet and pleasant fall treat.
Salmon and trout make up a huge part of the Pacific Northwest's seafood economy, so it's no surprise that hyper-local restaurants like Ned Ludd in Portland feature fish prominently on their menu. Most of these dishes at Ned Ludd are prepared in their huge wood-fired oven, which means adaptation is the name of the game when cooking this fish at home.
A rich, punchy sorbet just as full of grape flavor as any glass of wine.
This is a extremely simple recipe that will be tastiest with fresh grapefruits in season. Feel free to experiment with Demerara sugar for more flavor.
Pork and chives dumpling filling, a tinge sweet and gingery.
Moravian Sugar Cake is a traditional Easter breakfast, though fluffy and sweet coffee cake is always in season. The secret to this warm, yeasty bread's lightness is the addition of mashed potatoes.
Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes.
Requiring no fancy equipment, this recipe couldn't be easier—just toss the ingredients into a bowl and stir up the dough. In this way, the cook also controls the type and amount of fats and seasonings that end up in the finished product, so you can really have some fun with it.
This pie pays homage to the humble peanut butter and banana sandwich in that it is both delicious and simple to make. The oat crust, made from Cracklin' Oat Bran cereal, is the perfect crumbly contrast to the filling; layers of peanut butter mousse and fresh, ripe bananas.
Roost's Seared Panzanella Chicken stood out amongst the rest of the poultry recipes in Portland, Oregon Chef's Table for its rustic restraint. The chicken is simply seared skin-side down and finished in the oven. The panzanella component is no more than caramelized garlic, oil-cured olives, toasted bread, parsley, and chicken jus. Each plate is finished with a whiff of arugula salad and a drizzle of extra jus. Nothing more, nothing less.
Forget chicken noodle soup, and matzoh for that matter. This Latin American soup has corn masa-based chicken meatballs spiked with culantro and mint. Once you go Latin...
Not quite a cookie, not quite a brownie, but with the best elements of both. They're called Brooksters, and Baked Elements: Our 10 Favorite Ingredients show you how to make these crispy, chewy, chocolatey delights.
I count myself a pretty big fan of Anglo-Indian dishes, but I'd never made Kedgeree before now. Traditionally a breakfast dish—which is where the hardboiled eggs come in—it makes a fine supper, too. This version, from the beloved Williamsburg, Brooklyn sandwich shop Saltie, begins with rich curried rice (some of the best I've ever had) and finishes with smoky whitefish and a scatter of scallions.
For this simple autumn soup, canned tomatoes get drained of their liquid, spread out on a roasting pan, and baked with brown sugar until they're bubbly, browned, and intensified in flavor. Rather than making the soup taste sweet, the brown sugar simply vanishes into the background, making the soup's flavor a lot more full and rounded. Taking a cue from the classic tomato-soup-and-grilled-cheese combo, the final product gets topped with crusty, cheesy cheddar croutons.
Perrito means little dog in Spanish. Inspired by the Salty Dog, Nate Wales of La Condesa took the basic gin and grapefruit drink and transformed it into a savory and lively concoction.
Simmering Mexican Coca Cola, brandy, and red wine down into a syrup provides body to this spin on a Manhattan from La Condesa in Austin, Texas. Rye and Punt e Mes coax out the syrup's complexity.
Tepache is an ancient Mayan pineapple spirit and La Condesa's version is "slightly fermented and has the spark of kombucha," according to Nate Wales. It's delicious in this unusual margarita.
To subdue the potentially overpowering mezcal, Nate Wales devised a hibiscus agua fresca. The final result is a light, subtly smoky, and well balanced cocktail with a gingery zing.
This playful fresh corn cocktail from La Condesa in Austin, Texas has a creamy texture and a creeping heat from the habanero-infused blanco tequila. It's their most popular signature drink.
Aside from mussels, there are few other seafoods that so easily lend themselves to quick cooking, and even faster eating. After all, to manipulate a mound of mussels into a meal, a simple steam in broth or other flavorful liquid is all that is needed to pop the bivalves open. But fast doesn't have to be bland. In fact, I find the Belgian method of steaming mussels with a white ale (or any beer really) to be of the utmost flavor—especially when the whole mess is embellished with crunchy bacon.
A velvety chocolate cake is rolled up with vanilla whipped cream and then swathed in glossy ganache.
Baps are soft white buns that make for excellent sandwiches. It may seem like making a batch of baps from scratch is a lot of effort to go through for a simple sandwich, but as when it comes to sandwiches, God is in the details.
I ate at Andy Ricker's Ping a couple of times right when they opened in 2009. The food was a little hit and miss, but one dish was spot-on every time: the carrot cake. Not to be confused with the American dessert, Ricker's carrot cake is actually made from daikon and rice flour, and is sort of like Southeast Asian gnocchi. The dumpling-like cakes come stir-fried in a slightly sweet soy and garlic sauce, scrambled with eggs, bean sprouts, and cilantro.
The Creole "holy trinity"—onions, celery, and green bell peppers—forms the base of this fresh-flavored tomato sauce that finishes with a slight hit of heat.
These cookies have ginger two ways, plus an added flavor boost from cinnamon, molasses, and cloves.
Crispy roasted pork trotters with two sauces in fresh Korean-style lettuce wraps.
An easy weeknight dinner for four with tender-crisp shrimp and plenty of sharp feta cheese.
Tiny and chubby apple cider doughnuts herald the fall season at the farmers' markets. This cake version is the 2.0 version.
This recipe works well with variations. While white rice flour makes traditional hush puppies, whole grain gluten-free flours (like brown rice flour or sorghum flour) can be used. The resulting hush puppies are slightly denser and fry up a little darker.
While many restaurants offer over-the-top dishes of fried meats smothered in gravy, Southeast Portland's Toast offers simpler (but no less hangover-curing) dishes like their egg and sausage sandwich puzzlingly named 'Go Home Thomas.' Their recipe offers directions for making each element from scratch, including the English muffin.
Lightly sweetened with maple syrup and full of apricots and walnuts, this extra hearty bread is just what you want on a cool fall morning.
Welcome fall, but keep it light. These airy bars from Baked Elements: Our 10 Favorite Ingredients still pack plenty of pumpkin and spice. Sweet cream cheese frosting is just a bonus.
A quick Thai-style fried rice with shrimp flavored with Nam Prik Pao—Thai chili jam.
I'm not sure why steaming fish always scares me. Perhaps it's the cleanup, which too often takes longer than I'd like. But what if could find a way to steam that was actually easy, perhaps by cooking everything together on one plate?
When Olympic Provisions opened up shop in 2009 (see our tour here), it was the first salumeria in Oregon officially licensed to produce and sell their own charcuterie. From then it was only a matter of time before the salumeria launched a couple of successful restaurants and a meat processing plate. Their food is, naturally, meat-centered, and their Porchetta Sandwich featured in Laurie Wolf's Portland, Oregon Chef's Table, is truly a testament to the pig.
The breakfast sandwich gets a little special attention and goes from ho-hum on-the-go meal to morning spectacular.
Label these graham cracker cookie sandwiches with a sweet message before sending them to a friend.