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Arts & Life

Get Snackalicious With 'Pok Pok The Drinking Food Of Thailand'

Ready for some flavor-crazed snacking and sipping? The Pok Pok restaurant team's latest cookbook explores a subset of Thai cooking called "drinking food," largely unknown in the United States.

Portland's Pix Weighs In (On A Scale!) With French Tea Cakes

Portland's Pix Patisserie chef rethinks French pastry, showing home bakers step-by-step how to turn out desserts with a twist. Example: cute-as-buttons Raspberry Almond Tea Cakes.

A Russet/Rye Apple Pie That Brims With Northwest Flavors

Andrew Barton's "The Myrtlewood Cookbook" is all about seasonal home cooking with fresh Pacific Northwest ingredients, and his Russet/Rye Apple Pie arrives right on time.

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.

About Cooking

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