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Arts & Life

Savor The Season With New Pacific Northwest Cookbooks

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Cook up delicious holiday dishes from these recent cookbooks with Northwest roots (and find inspiration for last-minute gifts). 

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

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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

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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.

More NW Life

Entertainment | NW Life | Arts | Food

'The Four Top': Jami Curl | Michelle Lopez | Kyra Bussanich

What does it take for food pros to stay ahead of the curve in the new culinary economy? How did three pastry pros cultivate such striking personal aesthetics? And why is it in vogue to seesaw between food choices that represent virtue and vice?

NW Life | local | Books | Food | Cooking

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.

History | local | NW Life | Politics | Food | Oregon History

The 2 Years Oregon Had 2 Thanksgivings

It was brief, but for a moment, Oregon was the undisputed Thanksgiving capital of the nation. The state officially held Thanksgiving twice in 1893 and again in 1894.

local | NW Life | Recreation | Environment

Capturing Mount Hood With Photographer Andrew Holman

Photographer Andrew Holman was drawn to the Northwest by the prospect of connecting with the outdoors. His passion for capturing stunning landscapes inspired a passion for climbing.

local | Animals | NW Life

Goat Yoga's Rise From Oregon Experiment To Internet Sensation

After Goat Yoga rose to internet fame, its Oregon founder has tried to turn the viral sensation into a sustainable business.

local | NW Life | Food | Cooking

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.

NW Life | local | Books | Food | Cooking

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.

local | NW Life | Food | Cooking

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.

Entertainment | NW Life | Arts

'Scareology': An Oregon Haunted House's Scientific Approach To Horror

After 15 years of sweat, tears and gallons of fake blood, this family-run haunted house in rural Oregon is doing better than ever.

NW Life | local | Books | Food | Cooking

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.