Mio’s Delectables

If you’re wondering why the pastries by Mio’s Delectables are so darn pretty, it’s because the woman behind this small Farmers Market–based business, Mio Asaka, was a graphic designer in her previous life...

Stinging Kombucha Hot Sauce

Stinging Kombucha Hot Sauce was a decade in the making, but it’s taking a prominent role for Karel now that he has some time on his hands...

Middle Eastern Fare, Willamette Valley Style

If you are Sam Smith – executive chef of Tusk, one of Food & Wine’s 2017 Restaurants of the Year – you get to know every farmer in the Willamette Valley, and you improvise....

Anh Luu’s crawfish étouffée nachos at Tapalaya

It was 2015. A long line snaked through the Kerns neighborhood down East Burnside Street. The Oregonian’s Nacho Week was in full effect. Live brass music washed over patrons as they descended upon Tapalaya, the cozy New Orleans–themed restaurant, for executive chef Anh Luu’s mystifying — and delicious — creation: crawfish étouffée nachos....

Next Level Chocolate

When Sebastian Cisneros was growing up in the highland Andes of Ecuador, his family took frequent road trips around the country, often traveling through Ecuador’s cloud forest, a misty, mountainous environment that sits on the border between the high peaks of the Andes and the lush lowland tropics. There, cacao thrives....

Smokin’

At Otto’s Sausage Kitchen, Business Has Been Smoking for 95 Years STORY BY ANGELA SANDERS IMAGES BY AARON LEE Standing in the white-tiled back room of Southeast Portland’s Otto’s Sausage Kitchen, sisters Heidi and Christie Eichentopf stare at the ancient Buffalo Chopper’s massive blade. Along with the old-school meat hopper and smokehouses blackened by eight decades of alder smoke, it’s horror-movie gruesome. “We tried to convince Grimm to film an episode here,” Christie says. The producers didn’t take the bait. But it’s hard to believe that Otto’s Sausage Kitchen would have had the time to interrupt its production of more than 40 types of sausage — 166,400 old-fashioned hot dogs last year alone — for a television show, anyway. German roots   Otto’s Sausage Kitchen is named...

Over the Moon

GoodMoon moon cakes complete a 1,500 year journey from China to Portland...

Ataula’s Arrós Negre

Chef Jose Chesa shares his take on Arrós Negre and how the dish changed his life....

Tân Tân Café

The restaurants and sauce ventures weren’t an inevitability, but rather a surprise destination on a road that had been aggressively difficult....

Pinolo Gelato

When Sandro Paolini left his hometown of Pisa, Italy, with an agriculture and forestry degree in hand to emigrate to the United States, he didn’t speak a lick of English. So he learned the language the way a lot of American immigrants do — by cooking in kitchens....