Jo Mancuso worked for the San Francisco Examiner for 20 years, on the news/copy desk, for the Sunday magazine and as editor of the weekly food and home sections. She also did feature-writing for the paper and won a Society of Professional Journalists award for best feature story (print). Previously she worked for the Oregonian, Oregon Journal and Idaho Free Press. She graduated from the University of Oregon.
Jo considers herself a “tentative home cook” who enjoys reading recipes as short fiction or poetry but lacks culinary confidence and training. She enjoys collaborating with food professionals to adapt their commercial-kitchen dishes – sourcing ingredients, using equipment at hand, tips and "hacks," presentation and serving suggestions – for the home cook.
Whether you call them hazelnuts or filberts, this season's abundant Willamette Valley crop is in, and it's time to celebrate a rebound led by the Oregon State University-developed Jefferson tree.
The approachable new "Art of the Pie" cookbook's Olympic Peninsula author knows how to slice it for fall-winter holidays: In the Pacific Northwest, pie-baking is all about the (cran)berries.
Award-winning Portland chef Naomi Pomeroy shares hard-earned know-how in her new cookbook, "Taste & Technique." Try her Pan-Seared Wild Mushrooms with Parsley and Parmesan as a Thanksgiving side.
Vancouver, B.C., restaurant chef Andrew Richardson's new cookbook offers fired-up Northwest flavors in these two simple recipes for versatile Whole Roasted Garlic and creamy Baba Ganoush.
From a Portlander's new cookbook: Toss pistachios with caramelized fennel, tangy goat cheese and crispy-juicy roasted chicken for a scrumptious fall salad.
Grind whole spices at home to make fresh, fragrant garam masala, the simple foundation for zingy-flavored Indian curry dishes.
Chow down on Loven Oven's popular Swedish meat pies at the Scandinavian Festival in Junction City or follow Lulu the Baker's adaptation and make them at home for a summer feast.
Try this magic knife trick to make a quick garlic paste with course salt when you want an infusion of fresh garlic flavor without the overpowering chunks.
These juicy Asian Salmon Burgers with Green Onion-Soy Mayonnaise will launch surprising, savory fireworks at your Fourth of July barbecue.
To celebrate the Portland Rose Festival, bake up these tangy Rustic Strawberry Galettes With Rose Hip Marmalade, created by a prince from the 1958 Junior Court.
Savor this easy, flavorful English Pea And White Bean Salad With Spring Herb Chimichurri from the new "Portland Farmers Market Cookbook."
Assemble these icy-fresh, Northwest flavor-laced drinks, settle your wide-brimmed Southern-belle hats and celebrate the Kentucky Derby!