Salmon Hash With Mustard Vinaigrette
Built on crispy, fried potatoes, smoky bacon and, more often than not, bits of savory meat, hash must be one of the most universally appealing dishes known…
Slow-Roasted Tomatoes
We had a long, hot summer in Portland this year, and that meant two things: many sweltering nights without a/c, and a bumper crop of tomatoes.…
All-Season Berry Jam
I made my first batch of jam 15 years ago, before the big DIY movement, before homesteading was cool. It had nothing to do with going back…
Stop and Smell the Picnic
Three years ago this summer I got an email from a friend, a fellow food writer with an impeccable palate and a head full of good…
Maureen Abood’s Leg of Lamb
There’s been a strong surge of interest in Middle Eastern cuisine lately, one that goes way beyond tabbouleh and falafel, but doesn’t dive so deep into…
Fully Loaded Bloody Marys
Men are notoriously hard to shop for — at least the men in our lives. What’s on their wish lists? Oh, things like sailboats and Tesla…
Bring on the Popcorn, it’s Backyard Movie Night
Every parent likes to say they dread the end of the school year, when the daily schedule goes haywire and kids are suddenly hanging around the…
Breakfast in Bed With Rich Coconut Scones
A Champagne brunch for Mother’s Day sounds wonderful — at first. But the reality is we don’t want to have to do anything on our day…
May Day Traditions
Once upon a time May 1st meant something. It was a big festival day filled with parties, dancing, and lots and lots of flowers. There were…
Too Many Eggs? We Can Pickle That
If you have kids, you likely have a lot of very colorful hard-cooked eggs* taking up space in your fridge right now. Of course you can…
Roux 44 