Oregon cranberries are one of those somewhat under-the-radar crops though, in fact, cranberries are native to the Northwest. The berries ...

We've all been there. A good friend or beloved relative is coming to dinner, someone who has a dietary restriction, whether chosen—ve...

I've been posting contributor Jim Dixon's recipes for years, and his approach to cooking with whatever's in season with minim...

This past Mother's Day brought forth a flood of memories of the women in my family, many of whom have passed on but who left indeli...

I've said before that we don't go out to eat very much, preferring instead to cook here at home. For one thing, since Dave develo...

We're not picky eaters or fussy cooks around here. Simple recipes using good—preferably organic and locally grown—ingredients that do...

On our first camping trip of the summer, Dave baked perfect blueberry scones in his giant, footed cast iron Dutch oven—I found out it...

Like contributor Jim Dixon of Real Good Food , I grew up eating stewed rhubarb in the spring, and was even known to gnaw on a raw stalk o...

Planted as street trees all over Portland in the late 1800s and early 1900s, Italian prunes were as synonymous with this city as the rose...

"Planning, preparing and serving meals is an art which develops through inspiration and thought. It may look difficult to the beginn...

Call me slow, unobservant or simply (and perhaps more accurately) in denial, but I just realized a few months ago, after decades of marri...

It was almost exactly five years ago that my friend Lindsey gave me cutting from her beloved rhubarb plant. It had grown to an immense s...

The first time I heard contributor Jim Dixon of RealGoodFood refer to honey-roasted rhubarb, it was one of those slap-my-forehead moment...

When it comes to the seasonal foods of the Northwest, contributor Jim Dixon of RealGoodFood likes to keep it simple—the fewer adornments...

Something just snapped in my head, I guess. Maybe it had something to do with that silky blue color that, when smudged, gives way to a midn...

One reason I love Anthony Boutard's missives from his farm in Gaston are the perspective they offer on a world that is physically close...

Last weekend was unusual for us in that we had commitments every evening, something we normally try to avoid since we're more in the ...

As stated previously , I am a sucker for a good recipe and, if it features one of my favorite ingredients in an easy and delicious-sounding ...

Some people look for the first robin, some people wait for the opening of their neighborhood farmers' market, others look for the mailma...