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.
Local fruits and vegetables star in a fresh crop of Pacific Northwest cookbooks and we've pulled six intriguing but simple recipes, from Dandelion Salad Sandwich to Roasted Strawberry Purée.
Spicy Carrot and Lime Salad is an ideal starter recipe from "Fiery Ferments." It's quick and easy, plus you can dial the pepper heat from mild to mouth-on-fire.
Crispy, well-seasoned tofu? A reinterpreted caprese salad is among 100 recipes in Kim O'Donnel's new "PNW Veg," celebrating our region's plant-based culinary bounty.
Celebrate June's long days (and evenings) sipping Bourbon Thyme Cocktails from Parkdale farmer Andrea Bemis — a food blogger turned cookbook author.
In "The Book of Greens," Jenn Louis – chef/owner of Ray restaurant in Portland – has created a distinctive, completely portable salad: the Dandelion Salad Sandwich.
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.