'oregon month' on Serious Eats

This Is What Hippie Pizza Looks Like

The Pizza Research Institute, or just "PRI" as Eugenians like to call it, makes hippie pizza. Not pizza-pizza. "Hippie pizza," as Mark Kosmicki of the Party Cart in Eugene clarified for us when we told him we were going that night. At PRI, you won't find pepperoni. Nope, just baked spicy tofu, huge trees of broccoli and cauliflower, dried apricots, pesto, gluten-free crust, and a vegan alternative to everything. More

Great Clam Chowder at Ecola Seafoods, Cannon Beach OR

I'm pretty picky about clam chowder. First of all, it should taste like clams, as if the juices from the bivalves have really contributed something. The broth should be at least as clammy as it is creamy, and it should never be gluey or pasty. There should be tender pieces of clams, too, and the whole thing needs to be seasoned properly. Suffice it to say, I'm often disappointed. But this unassuming little cup on the Oregon coast impressed us. More

Great Scoop In Eugene, OR: Red Wagon Creamery

Everywhere we went in Eugene, folks mentioned Red Wagon Creamery. "It's the best ice cream in Oregon," more than a few people said. "It's the best ice cream in the West," said others. We tried to get a scoop at the Lane County farmers' market, but Red Wagon was away at an event for March of Dimes. Their little mobile shop next to The Party Cart was closed as well. Determined to follow an ice cream tip (and always willing to try a beer sampler), we tracked down Red Wagon Creamery's ice cream at Falling Sky Brewery on Oak Alley, and we're glad we did. More

We Try Every Flavor of Tillamook Ice Cream

As we neared the front of the line in the ice cream area of the visitor's center, I spotted it, and our real purpose for the visit became clear. The Ice Cream Adventure. For a mere $25.95, you can have not just some ice cream, but all the ice cream. Every flavor they've got, in what they call "a golf ball sized scoop" (traditional scoops are, well, a bit bigger than that) stacked in one platter-sized bowl. I'm not sure Erin and I even needed to speak to agree on the mission. More

10 Oregon Farmstead Cheeses You Should Try

When it comes to Oregonian cheese, it doesn't get more iconic than Tillamook. The cheddar loaf is what defines cheese for many a west coaster who grow up eating it. But if you visit Steve's Cheese Bar in Portland, you'll meet many new cheeses, none of them Tillamook. Inside his glass case Steve offers over 200 cheeses from all over the globe with a special focus on the smaller-scale farmstead cheeses from the Willamette Valley and all over Oregon. Here are 10 we enjoyed. More

We Tour the Tillamook Cheese Factory, Oregon

Tillamook Cheese is headquartered in Tillamook County, Oregon—you'll see the tall stainless steel vats of milk out front. Fifteen million pounds of milk goes through here each day and the majority of it comes from cows in Tillamook county (where they all Tillamoooo, sorry milk puns are too easy). Go on a quick tour of the cheese factory with us! More

Market Scene: Lane County Farmers' Market, Eugene OR

The Tuesday edition of the Lane County Farmers' Market in Eugene, Oregon might be a tad smaller than the one we visited in Portland, but it's full of riches nonetheless. Freshly caught salmon, gorgeous tomatoes, greens of all kinds, grapes, and apples greeted us as we made our way around on a recent visit. Check out the slideshow for a peek at some Oregon produce (and other tasty farmers' market bites). More

Portland Street Food: 10 Carts We Really Love

You could eat incredibly well in Portland without ever stepping into a restaurant. The food cart scene in this city continues to evolve and multiply, and it's an awesome way to eat (as long as the weather isn't too gloomy). Out of 475+ carts across town, it's hard to select just ten favorites, but these were the ones we loved most. More

Market Scene: Portland Farmers' Market at PSU

It's possible to spend quite a few hours at the Saturday Farmers Market at Portland State University in Portland, Oregon. When we recently visited, we found evidence of the cusp of seasons: there were bins of peaches and boxes of berries alongside decorative gourds and the first fall apples. There were some local specialties too: sea beans, wild plums, chanterelles, fresh ginger, filberts, and more. More

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