We asked Jeffrey Morgenthaler, bar manager at Clyde Common and author of the Bar Book: Elements of Cocktail Technique, to share one of his favorite recipes for the perfect fall libation. “It’s like fall in a glass, bright apple and cinnamon flavors, with some fresh earth and thanksgiving spices,” says Morgenthaler.
Pine State Biscuits co-owner Brian Snyder may not be a chef by trade, but he’s a natural at passing his love for food and cooking down to his family.
Wine pairs well with many things (cheese, chocolate, etc.,) but enjoying a glass of wine in a beautifully designed space is an experience all its own. Wineries across the country are becoming destinations in and of themselves, and not simply as places to grab a bottle to go, no matter the season. We spoke with four Oregon and Southwest Washington wineries about what makes their tasting rooms unique for visitors, and their favorite winter wine.
Beets and orange juice aren’t the first thing you think of when making a winter cocktail, but they should be.
Halloween is here, so we went to Sugar Street Bakery for inspiration on making some spooky treats. “I’ve got this incredible baking team,” says owner Darrell Hames.
We’ve added a new section to Oregon Home; tasteBUD puts a spotlight on the home cook and features local food-industry expert recipes and tips. We’re excited to start off our new section with not one but three fall-time treats from expert candy maker Jami Curl whose forthcoming book, Candy Is Magic: Real Ingredients, Modern Recipes, will be released next March.
Erin Rosvold teaches a healthy cooking class for kids called Kids in the Kitchen every Wednesday from 5-7 pm at the Bridgeport Village Farmers’ Market, through September 28th.
In this Oregon Home Web Exclusive, we have Adam and Jackie Sappington’s favorite recipes from their new cookbook Heartlandia: Heritage Recipes from Portland’s The Country Cat.
