Veteran Pastry chef Mary O’Rourke of The Waffle Window shows us how to make a rustic tart with fresh pears and figs.
This recipe for Pork Rillettes is from Benjamin Meyer, who also teaches culinary classes at the Portland Meat Collective classes.
This pork braised in milk recipe courtesy of Chris Israel, chef and owner of Gruner in Portland, Oregon.
This pancetta Recipe courtesy of Camas Davis, Portland Meat Collective: this recipe was given to me by Levi Cole, who teaches a lot of the PMC’s classes.
Mother’s Bistro and Bar Buttermilk Biscuits Recipe is of owner Lisa Schroeder’s own favorite recipes.
From the Food.Farmer.Earth series, Belle’s Chicken Noodle Soup Recipe from Lisa Schroeder, owner and chef of Mother’s Bistro and Bar in Portland, Oregon.
Caitlin Daniels of Two Tarts Bakery shows us how to have delicious fun with some of our favorite cookie cutters.
This is a salad dish made from a seasonal ingredient called Frikeh that originates in the Middle East.
Linda Sawaya shares her love of lebanese food passed down by family tradition, and shows us how to prepare her summer squash with rice dish.
Tomato Pie is a Southern recipe tradition with many different interpretations around its basic ingredients. Caterer, Tricia Butler, says everyone in her family makes it differently.