“Easy Soups From Scratch with Quick Breads to Match” by Ivy Manning | Spicy Ethiopian Red Lentil Soup and Savory Teff Pancakes
Portland’s Ivy Manning shows us how to warm up in chilly, rainy weather — soups from scratch with breads to match, on the table in one hour tops. A pairing that caught our eye: lentil soup with teff pancakes.
“Hello! My Name is Tasty, Global Diner Favorites from Portland’s Tasty Restaurants” by John Gorham and Liz Crain | Tasty Kimchi
Portland’s “Tasty” epicurean team has crammed a new cookbook with global diner favorites — like this recipe for kimchi — for any time of day.
“Pok Pok: The Drinking Food Of Thailand” by Andy Ricker with JJ Goode | Kai Saam Yang (Chicken Three Ways)
Ready for some flavor-crazed snacking and sipping? Check out the chickenless Kai Saam Yang (Chicken Three Ways) from the Pok Pok restaurant team’s latest cookbook, which explores a subset of Thai cooking called “drinking food,” largely unknown in the United States.
“Portland Cooks” by Danielle Centoni | Chicken, Shrimp, and Andouille Sausage Gumbo (Anh Luu)
From “Portland Cooks, Recipes from the City’s Best Restaurants & Bars” by Danielle Centoni, Tapalaya chef/owner Anh Luu tells the story of her family’s journey from Vietnam to New Orleans to Oregon through her recipe for Vietnamese-Creole gumbo.
“Preservation Pantry, Modern Canning from Root to Top & Stem to Core” by Sarah Marshall | Onion Peel Powder and Cheese and Onion Biscuits
Transforming onion skins into powder reduces food waste and imparts depth of flavor to these toothsome cheese biscuits from Portlander Sarah Marshall’s new canning and preserving cookbook.
“Modern French Pastry” by Cheryl Wakerhauser | Raspberry Almond 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.
“My Rice Bowl, Korean Cooking Outside the Lines” by Rachel Yang and Jess Thomson | Upside-Down Fig Mochi Cake With Bleu Cheese Whip
This sweet-savory upside-down fig cake from “My Rice Bowl” reflects Revelry chef/owner Rachel Yang’s personal Korean-fusion cuisine.
“The Myrtlewood Cookbook” by Andrew Barton | Russet/Rye Apple Pie
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.
“Tasting Cider” by Erin James | Perry-Poached Pear Frangipane (Sean Kelly)
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. Try this Perry-Poached Pear Frangipane using the rich, nutty beverage.
Appetite whetted? Find more recipes and cookbooks on our Cooking page.