In: Recipes

• Categorised Recipes

From Chris Chris Crosthwaite at Lane Community College Ingredients 8 fl oz heavy cream 1 oz black Oregon truffle, grated 2…

• Categorised Press, Interviews, Recipes

“In the heart of the Pacific Northwest winter, when the sky is painted oyster grey, there is good reason to venture…

• Categorised Recipes

Serves two appetizer portions. From John Newman, Newmans at 988 Ingredients 1 t olive oil 1 t chopped garlic 1 t…

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From Michelle Girard at the Eugene Hilton 6 egg yolks 1 lb unsalted butter, clarified Squeeze of lemon juice Pinch of…

• Categorised Recipes

From Chris Crosthwaite at Lane Community College Ingredients 5 oz. caramel 16 oz. milk 16 fl. oz. heavy cream 4 eggs…

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From Keith Ellis, Cooks, Pots & Tabletops. Makes 4-6 servings. Ingredients 1 lb dried Linguine, Penne, or small Ravioli 6 tablespoons…

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From Carrie Minns, Home Grown Chef for 1859 Oregon’s Magazine Ingredients 2 lbs Yukon Gold potatoes 3 c heavy cream 3/4…

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From Tom Bollag, Bruno’s Chef’s Kitchen. Ingredients 1/4 lb Emilia brand potato gnocchi 1 Tbs butter 1/2 Tsp fresh chopped shallots…

• Categorised Press, Recipes

SAVEUR test kitchen director Kellie Evans developed this decadent recipe—a no-holds-barred combination of earthy white truffles, salty pistachios, and rich caramel—after…