Author: Kat Vetrano

For some people, the ultimate Thai food is a big plate of noodles, tofu or chicken and vegetables all swimming in an irresistible peanut sauce.

If you like to buy produce in the seasons in which they grow, you may notice that your bag of groceries has become heavier.

In an effort to build the already blossoming community at campus spot Paccini Restaurant & Bar, owner Jason Kallingal will be holding a contest starting today titled “Recipe Exchange.”

Once a dinner-only spot in Cellar Door Coffee’s space, Portobello Vegan Trattoria has really grown since its June opening in its Southeast Division location.

Bulgur—the less popular little brother of couscous—contains protein, fiber, calcium, vitamins D and B-12 and is possibly the easiest way to get a whole grain into your diet that ever existed.

It is often that when you find one recipe that hits all the right notes, it becomes set in stone.

Halloween is upon us, and while most of us won’t likely find ourselves going door-to-door begging for sweets, we may very well be eating some of our own.

Mark Bittman writes the weekly New York Times “Minimalist” column, and is the author of multiple cookbooks.

Ever enjoyed the smoky spice of chipotle chicken? There’s a little can of delicious you can thank for that flavor.

Acting as the perfect nightcap to Portland’s Cocktail Week, The Great American Distiller’s Festival will be returning for its sixth year at southwest Portland’s own Tiffany Center next weekend.

There are few things easier—or more delicious—than a bowl of pasta dressed just right. This particular recipe is a little decadent, perhaps more of a weekend meal than an average school night dinner.