Cook Like a Chef: hazelnut brittle and spicy-sweet Oaxacan roasted almonds

From a vegan cook, gravy for the holidays and beyond

Making a cookie container airtight

Pear Crunch Pie: Enough about apples; how ’bout them pears?

Pumpkin and cranberry after T-Day: Try as waffles


Sweet and succulent pears for all tastes

Potluck for pals: How to celebrate Friendsgiving

Tired of cookie-cutter pies? How to spice ’em up


Winter onions offer hearty, robust flavors

Use this recipe to make the world’s best waffles


A 1-pot take that does ‘pasta fazool’ 1 better

Good Appetite

A new (faster, juicier) way to roast a turkey

When life hands you leftover vegetables, make a hash

Food Q&A

Turn impulse buy into array of dishes

Sharing sweets: ‘Give cookie. Get joy.’

Hazelnuts: a versatile Oregon-grown crop

4 fast soups for fall

Rosti is Swiss comfort food; enjoy for the ‘grater’ good

Potato samosas, long a street food, find a place in your kitchen


Cook Like a Chef: Pumpkin Crème Brulee

Go bold with this 5-spice delight

A pistachio-packed pesto

One flexible dough, so many possibilities

Food Q&A

Riff on these rice snacks with new flavors


Fall harvest brings apple delights


Weighing in: Should all recipes require you to use a kitchen scale?

Cut thinner, this chop’s a winner

Anna Jones cultivates a friendly, fresh approach to meatless cooking


Shippable cookies, a nice treat for homesick students


You won’t miss what’s missing here

Food Q&A

How to make a soup taste fresh all week

Honey and spice and everything nice (and salmon)

Apples: a baker’s best friend

Central Oregon’s food truck scene is booming


Making the most of a local harvest


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