Author: Kat Vetrano

Sometimes, the secret to eating well is as simple as a little planning. The following recipes for breakfast and snacks are healthful, seasonal and will make sure you don’t go hungry this October.

At Southeast 43rd and Belmont’s collection of food carts with the truth-bearing title “Good Food Here,” there are some naughtily named food carts.

For many, New York Times food writer Mark Bittman is the man to see about recipes. Ever consulted that thick yellow book called “How To Cook Everything”?

For brewers and beer aficionados, this time of year is more than just jack-o-lanterns, fallen leaves and the beginning of school.

Since October is National Pizza Month, now is a great time to taste the different pies floating around Portland. 

Ever dream of writing a cookbook?

Summer may be winding down, but the options at the farmer’s market are still abundant with bright, fresh flavors. Make this salad to celebrate summer’s bounty before they’re all gone.

Welcome to college, the fastest four (hopefully) years of your life. As a graduate student now, I was in your bright-eyed and bushy-tailed position just six years ago. Like all things in life, there are things that I look back on now and wish I knew. Here are eight lessons I’m passing on to you.

On a recent afternoon, I sat down with some spice connoisseurs to discuss some of Portland’s local offerings of hot sauces.

Sweet golden corn is running extra cheap these days since it’s in season—I’ve seen it as cheap as 35 cents an ear! So go on, buy some cheap corn and make this recipe for lunch, or make it a dinner and serve it in a quesadilla with queso fresco.

In Aimee Bender’s novel The Particular Sadness of Lemon Cake, protagonist Rose Edelstein has a bizarre talent/burden. When biting into any food, homemade or in a factory, she can trace the emotions of those who created it.