We visit the homes of some of the Portland-area's most notable chefs and food-industry entrepreneurs and watch how they prepare their favorite dishes.
Dec. 18, 2013 midnight
Watch Gregory Gourdet, executive chef at Departure, prepare a simple one-pot dish: a whole chicken rubbed in a mix of flavorful spices and roasted atop a pan of traditional fall vegetables.
Oct. 04, 2013 midnight
Portland chef Mirna Attar, owner of Ya Hala restaurant and Barbur World Foods, enjoys the artistry of cooking Lebanese cuisine. Watch as she prepares some simple yet tasty dishes in her home kitchen.
July 25, 2013 midnight
With two restaurants and a catering company to run, Portland chef Jenn Louis is on the move these days. But she still enjoys cooking at home when she has a chance. Louis shows us one of her off-night staples – a simple Mexican-style braised chicken dish that's perfect for a satisfying family dinner.
June 21, 2013 7:15 a.m.
"Natto," or fermented soybeans, is a traditional Japanese food often eaten with rice at breakfast. Watch our video to see how cooking teacher Heidi Nestler and her husband Daisuke Fukushima incorporate this ingredient into a savory pancake dish.
May 15, 2013 7 a.m.
Tyler Malek of Salt & Straw Ice Cream loves to play with unusual flavors. See what happens when he cooks up a simple dish with what's on hand in his home kitchen.
March 28, 2013 7:15 a.m.
Kimchi, a quintessential Korean food, has been getting a lot of attention from chefs and consumers in the United States. Watch our video as Oregonians Matt and Chong Choi of Choi's Kimchi Company demonstrate how to make kimchi fried rice.
John Kin / OPB
Sept. 21, 2012 7:15 a.m.
Nong Poonsukwattana, owner of Nong's Khao Man Gai food cart in Portland, pulls out some "old school" Thai cooking tools to make a tasty Thai-style chicken and rice dish.
July 18, 2012 5 p.m.
Gabe Rosen and Kina Voelz, owners of Biwa, open the doors to their new home in Northeast Portland to share what they cook at home. Check out their recipe for bibimbap, a Korean dish that is almost like a stir-fry.
John Rosman / OPB
May 31, 2012 5 p.m.
Rodney Muirhead, head chef and founder of Podnah's Pit Barbecue, shares secrets on how to make a $20 chicken and vegetable dish.