Recipes

This week the “Superabundant” newsletter celebrates its first birthday with psychedelic mushrooms, mussel mayhem, Hispanic heritage, and good things in gardens and markets.

Indian chile relleno? Mexican mirchi bajji? This stuffed/fried pepper is the mashup you really need to try. And in this week's news nibbles we've got a minty fresh problem, an adieu to the apple pastor and good things in gardens and markets.

Toasting the waning days of summer with a zero-proof negroni recipe from an award-winning bartender, plus this week's news nibbles.

Inside: Labor Day, #PSL turns 20, Oktoberfest, good things in gardens and markets and a tomato-ricotta tart recipe.

This week’s recipe makes the most of what's in gardens now, showcasing the summer squash, corn, tomatillos and chiles of late summer, along with a wildcard ingredient that you might not be familiar with.

Local peaches are at their absolute prime right now, and if you thought the aroma of a peach couldn’t be more intoxicating, just wait until you smell peaches surrounded by sweet, buttery almond cream as they bake into a chewy, amaretti-like cake.

More climate change challenges, new dry farming crops for the Northwest, a wine behemoth cuts back and a prized-recipe for garlicky dill pickles.

A wad of chewing gum history, rare berries and local lampreys, a coffee icon goes to the great drive-thru in the sky and good things in markets, plus blueberry pancakes.

In this week’s installment of “Please Save Me From All This Superabundance,” we've got a recipe to rescue you from a deluge of summer squash. Plus: reader survey results, freeze-dried foods and an invasive threat to Oregon wine.

Why we love this old-fashioned herb (and think you will too), plus another good reason to eat Oregon strawberries.