Now that I once again live in a state with distinct seasons, I find the timing of making certain recipes has changed. No longer can I find citrus at the farmers market in January. In fact, I’m hard pressed to find a farmers market open in Portland in January. After a year in Portland, I’ve adjusted to braising pork shoulder in the winter and baking peach cobbler in the summer. Spring is when things get really fun in the kitchen. Flowers start blooming, fiddlehead ferns start showing up at the markets, and rhubarb is readily available. My recipe choices start to lighten up as the weather warms. Continue reading spring-y soup
Kachka is having a bit of a moment in Portland. It’s a sweet little Russian restaurant with a chef who’s elevating what I used to consider bland, heavy food. Truth be told, Russian food can be heavy, but to me it’s perfect for the rainy, chilly days we’ve been having for the last few months in the Pacific Northwest. Continue reading kachka’s short rib borscht
There’s something about dreary weather and French onion soup that go hand in hand for me. It’s one of those things I often order in a restaurant, but for some reason never make at home. Until now. Continue reading french onion soup
I fell hard for Khao Soi while I was in Chiang Mai. The coconut curry noodle soup both won my heart, and was a good introduction to Northern Thai food. It can be found anywhere and everywhere in Chiang Mai. I quickly found myself scanning street food stands for bags of fried noodles; the telltale sign that bowls of Khao Soi are being served from large cauldrons. Continue reading khao soi, northern thailand’s iconic noodle soup
Ah, Thailand. What a great place to spend time eating. This past December I spent 10 days in Chiang Mai. It was my second trip to Thailand, but first time in the Northern part of the country. During the 10-day holiday I experienced many things, including a day at a Thai cooking school. During the full day class I learned to make basic Thai dishes that are consumed widely throughout the country.
I don’t know about you, but after Thanksgiving I like to try and lighten things up a bit. I usually have this feeling for a week, and during that time I try and make and eat things that are uncomplicated and don’t involve a ton of ingredients. Continue reading paul bertolli’s cauliflower soup
It’s spring in the Pacific NW, and that means garlic scape is having its short run at local grocery stores and farmers markets. Garlic scape, or green garlic, are the flower stalks of garlic plants. When I lived in Portland the first time around, I used to look forward to their very short season. I would simply steam them and eat the stalks like asparagus. Continue reading spring soup