Farming Hope’s mission is to build “a bridge out of homelessness,” empowering individuals through urban farming and cooking while “turning the soup kitchen on its head.”
This gorgeous, layered cheesecake is bursting with summer flavors – Meyer lemon, blueberry, and lavender. It’s entirely plant-based and also raw, making it as impressive as it is delicious.
These simple “quickles” are the perfect way to infuse your next meal with a little Korean flair. Made from shiitake mushrooms, these “umami bombs” have a satisfying chewy texture, a slightly tangy taste, and huge depth of flavor. Serve them among other banchan, like kimchi, daikon pickles, and stir-fried fish cakes.
Jocelyn Ramirez is a Southeast Los Angeles native and the chef/founder of Todo Verde, a roving Latin American plant-based kitchen providing Los Angeles with healthy and affordable vegan eats. We sat down with her to talk about the perceived challenges of vegan Mexican cuisine, how food can be a catalyst for social change, and how agua frescas started it all.
Chef Ed Sablan is the chef/owner of Portland’s popular food cart, PDX671, an homage to the food of his Guamanian home. Ed recently started hosting pop-up dinners with Feastly Portland, and he’s been dazzling diners with his expertly grilled meat and vegetable dishes. Want to see the master at work? Get Ahead Of The Game Ed’s recommendation is to sous vide your proteins, especially if you plan on feeding a crowd. You can do it in advance and it helps tenderize the cuts. “I season and marinade my spare ribs, then sous vide them for about three hours at 75 degrees Celsius.” When you’re ready to serve, re-heat in a water bath, remove them from the bags, and finish them on the grill for 10 minutes. Don’t worry if they look grey at first – the grill will give them a nice caramel color. Fuel The Flavor Ed always chooses to grill over charcoal or wood “because it contributes the most to flavor. Want less flavor? Use gas.” Fan The Flames When you’re grilling, a …
Chermoula, a North African sauce traditionally paired with grilled seafood, has many variations. This one is a lighter, green version as opposed to the red variety that often contains a lot of chili peppers and paprika. It’s garlicky, lemony, and herbaceous notes make it perfect as a marinade, in dressings, or alone as a simple condiment. Try it on vegetables and tofu! I use it on savory grilled portobello mushrooms at my Moroccan-themed pop-up dinners. It’s also an extremely simple recipe – just grab your herbs and your food processor!
Zucchini noodles, or “zoodles,” are a common and healthy alternative to traditional pasta. Use a Spiralizer or a stand mixer attachment to make them, and then experiment with spiralizing sweet potatoes, apples, and other types of produce!
Transport yourself to France with this simple yet impressive dish – steamed mussels and garlic bread. Voila!
A dinner with Penn Sardin PDX is both a study in culture and a culinary experience. With seafood-forward menus and a unique roster of wines and ciders, Penn Sardin showcases the cuisine of Brittany in the Pacific Northwest. Liz White and Simon Lowry, the duo behind the popup, met at Portland’s Olympia Oyster Bar, where she is a cook and he runs the wine program.