This impressive, two-part dessert looks stunning on the plate but is surprisingly easy to make. Black tahini, made with black sesame seeds instead of white, gives this vegan “flan” its striking color.
This adorable vegan dessert looks like a fresh avocado, but it’s actually mint ice cream with a chocolate truffle pit.
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.
Salimatu Amabebe has cooked in New York, Maine, Guatemala, and Berlin. Now, she’s popping up in Portland, infusing her vegan dinners with her adventurous spirit and her Nigerian heritage.
2017 is the year of the rooster. As such, the chicken and all its glorious versatility is re-emerging as the main meat. So cock your tastebuds and check out how these Portland joints are roasting, braising, grilling, and frying up everyone’s favorite bird.
Navigating a new city can be intimidating. Navigating city guides shouldn’t be. Our Portland launch is fast approaching, so we’re doing everything we can to get to know this epicurean mecca before we get there. Translation: we’re breaking down the PDX research so you don’t have to. Did we miss something? Comment below. bon appétit‘s Portland City Guide What it covers: Where to eat, drink, stay and shop in the PDX, organized into a very short hit list of favorite spots, from pizza and Polish to design stores and boutiques. The “Still Hungry” section includes recipes and niche features, like “How To Drink (And Eat) Like A Russian.” What it’s missing: Under-the-radar establishments or places off the beaten path. We’re psyched about: All the sweets in Portland, from boysenberry scones and peach hand pies at Bakeshop to sweet corn buttermilk ice cream from Salt & Straw. SAVEUR: A Chef’s Guide to Portland’s Best Beer, Breakfast, and Bar Food What it covers: James Beard winner Greg Higgins weighs in on the restaurant scene of the city he’s called home for 30 …
It’s official: we’re headed to Portland! Feastly has already brought thousands of chefs and diners together around our communal table, and now we’re gearing up to do the same in cities across the country. Portland pop-ups will be the newest additions to our roster of chefs and culinary experiences–if you or someone you know are in PDX, grab a seat before the table is set. So why Portland? We’re sure you’ve heard it before, but it bears repeating: Portland has an incomparable food scene. From ice cream decked out with donuts to bike-driven food carts, we’re counting the ways Portland shows us how to keep things weird. 1. James Beard once said, “No place on earth, with the exception of Paris, has done so much to influence my professional life.” Since the ‘90s, chefs have heeded these words, flocking to Portland from meccas like NYC, LA, and SF. JBA winner of Best Chef Northwest Vitaly Paley was one such chef – moving from Paris to Portland, Oregon for its famous morels. 2. The city loves its …