Did you know that the Willamette Valley and surrounding region grows 99.9 percent of the nation’s domestic hazelnut crop? It began at the turn of the 20th century with George Dorris, who jumped in ...

Tickets to a play, a couple bottles of good wine, a fuzzy sweater. Those were among the gifts I received during the December holidays. Just what I like and much appreciated, thank you. But my favorite ...

The holidays are a nutty time of year, in more ways than one. With all of the parties and family gatherings, it’s the perfect season to master a few cooking techniques that will result in perfectly ...

Three things happen when you roast a hazelnut: it gets more flavorful, it blushes from the inside, and it takes on a pleasing crunch. So you definitely want to roast them in most cases. Another way to ...

1. Heat the oven to 350 degrees. Line a large baking pan with parchment paper and pour in the hazelnut oil. Roll the asparagus in the oil to coat well and sprinkle with 1 teaspoon salt and one-eighth ...

What they are known for: Making cutting-edge tasting menus accessible. Turning unassuming spaces into culinary destinations. “WE WANTED TO have a place for everybody where we could also express our ...

Instructions: Heat the oven to 375 degrees. Mix the orzo and vegetable stock in a roasting pan. Rub the leeks and asparagus with 1 tablespoon olive oil, salt, black pepper and lemon zest, then scatter ...

Mock apple pie turned stale crackers into fruit during the Civil War’s food shortages, mock turtle soup (popular in the Gilded Age) made calf’s head into a luxury and mock duck or abalone made of ...

I love this recipe because it's a simple, seasonal twist on a classic: the humble roast chicken. There's nothing hotter than hot honey right now, and paired with the nutty, complex pesto, it will warm ...