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....

Doggone Good Pronto Pups!

The corndog — or, as originally known, the Pronto Pup — originated in Oregon. The story begins on a rainy Labor Day weekend in 1939, when weather turned the hot dog buns into sop at George and Versa Boyington's Rockaway Beach hot dog stand....

A Salad for Breakfast, Lunch, or Dinner

“This salad is easy to make and is easily one of the best you’ve ever had,” Annie Cuggino insists with a smile. Chef Annie is the executive chef of Q Restaurant and Bar....

Nutty Medicine

For most of us, nut butter conjures up memories of lackluster PB&J sandwiches wolfed down in an elementary school cafeteria, or hiking trip pit stops where calorie density is more important than culinary sophistication. Banish those thoughts from your mind. Jem Nut Butters are unbelievably delicious, and their uses go far beyond spreading on toast....