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Arts & Life

Waste Not-Want Not Onion Skin Powder Revs Up Cheese Biscuits

Transforming onion skins into powder reduces food waste and imparts depth of flavor to cheese biscuits from Portlander Sarah Marshall's new canning and preserving cookbook.

Quick! Try Easy Soups From Scratch With Breads To Match

Portland's Ivy Manning shows us how to warm up when the chilly rains arrive: Soups from scratch with breads to match, on the table in one hour tops.

Figs Meet Bleu Cheese In An Unexpected Place: An Upside-Down Mochi Cake

Sweet-savory upside-down fig cake from "My Rice Bowl" reflects Revelry chef/owner Rachel Yang's personal Korean-fusion cuisine.

Invasive Valley Trees Yield Perry-Poached Pear Frangipane

Pears have become a top invasive tree in the Willamette Valley but hard cider crafted from fruits picked in abandoned orchards makes for sweet sipping — and baking.

Sip Away Autumn Chills With Bauman's Apple Cranberry Warmer

The fall harvest underway in Oregon's Willamette Valley orchards yields pure apple juice from dozens of varietals, for brewing this quick, flavorful stovetop drink.

Portland Chef's Viet-Creole Gumbo Steeped In Family History

From a new cookbook of Portland restaurant recipes, Anh Luu's Vietnamese-Creole gumbo tells the story of her family's journey from Vietnam to New Orleans to Oregon.

Go Big With Portland's 'Tasty' Diner Favorites At Home

Portland's "Tasty" epicurean team has crammed a new cookbook with global diner favorites for any time of day. Fermenting super versatile kimchi is way easier than you think.

About Cooking

A taste of what's cooking in the Northwest's food and drink scenes